Make Ahead Breakfast Casserole Also Baby Ounces Eggs Salt Onion Pound Black

Make Ahead Breakfast Casserole

Danille Wright. Breakfast. October 02nd , 2020.

Cover very tightly with plastic wrap and foil. Packed with vegetables, this is always a favorite every time i serve it. Just prep them the day before and refrigerate overnight. It is the first thing that many of us do in the morning.

When you have house guests or a brunch. My family isn’t steeped too deeply in legendary traditions. They make the perfect weekend brunch item.

Gallery of Make Ahead Breakfast Casserole

Make Ahead Breakfast Casserole With Fresh Kosher Baby Divided Bulb OnionMake Ahead Breakfast Casserole And Pork Ounces Fresh Spinach Kosher Red
Make Ahead Breakfast Casserole Also Ounces Kosher Fresh Teaspoon Pepper BlackMake Ahead Breakfast Casserole Also Kosher Spinach Onion Pepper Sausage BulbMake Ahead Breakfast Casserole As Cup Pound Milk Kosher Fennel Pepper TeaspoonMake Ahead Breakfast Casserole Also Onion Ground Black Sausage Eggs OuncesMake Ahead Breakfast Casserole And Pepper Fennel Pound Pork Bulb Cup Eggs Black

Make Ahead Breakfast Casserole

This Make Ahead Breakfast Casserole With Sausage And Veggies Makes Mornings Easy. Cook It The Night Before, Let It Sit Overnight, Then Pop It In The Oven The Next Morning - You ve Got A Simple And Delicious Meal That Also Happens To Be Gluten Free!.


  • 1 pound pork breakfast sausage
  • 1/2 red onion
  • 1 fennel bulb
  • 1 teaspoon kosher salt (divided)
  • 5 ounces fresh baby spinach
  • 12 eggs
  • 1/4 cup milk
  • 1/4 teaspoon ground black pepper


  1. Cook the sausage in a non-stick pan over medium heat until no longer pink (5-7 minutes), breaking it up as it cooks with a wooden spoon or spatula
  2. While the sausage is cooking, thinly slice the fennel bulb and onion. Set aside.
  3. Once the sausage is done, remove with a slotted spoon on a paper towel lined plate to drain, leaving the grease in the pan.
  4. Place the thinly sliced fennel and onion into the greased pan, along with ½ teaspoon kosher salt and cook until both are turning translucent and starting to brown, about 15-20 minutes. Be sure to stir every couple of minutes so the veggies don’t burn.
  5. While the fennel and onion are cooking, crack eggs into a large bowl. Pour in the milk, ½ teaspoon of kosher salt, and ground black pepper. Whisk together until fully combined. Also grease a 9x13 baking dish and set aside.
  6. Once the fennel and onion are done cooking, place the baby spinach in the pan and cook until wilted, about 3-4 minutes
  7. Place the cooked sausage in an even layer in the baking dish, then place the veggies over the sausage in an even layer. Next pour the egg mixture over everything, making sure most of the veggies are covered (it’s okay if some parts are above the egg).
  8. Put saran wrap over the top of the dish and put it in the fridge overnight. Alternatively, you can also cook it right after making it, if you wish (just skip step 9).
  9. In the morning, take the baking dish out of the fridge and let come up to room temperature (about 30 minutes).
  10. Preheat the oven to 350°F, then bake the dish in the oven for 35-40 minutes. Insert a toothpick in the middle to make sure it’s cooked through. Let sit for 5 minutes to cool slightly before serving!

This recipe relies on simple ingredients in your pantry to make a quick and easy cheese sauce. Watch how to make this recipe. It’s very convenient to be able to prepare it ahead of time.

Make Ahead Breakfast Casserole As Bulb Eggs Pound Teaspoon Salt Cup Fresh Baby

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