Put a simple, hearty meal on the table with this delicious breakfast casserole recipe. You can make this version to eat solo and have a ready-made breakfast all week or you can double the recipe to serve to a hungry table.
This breakfast casserole recipe is extra convenient because you can prep and assemble the ingredients in advance and store them in the fridge until you’re ready. Simply cut and cook all the ingredients separately, assemble in a casserole dish, and refrigerate. When you’re ready to cook, heat the oven and pop in the breakfast casserole!
Hearty Breakfast Casserole
This breakfast casserole recipe is extra convenient because you can prep and assemble the ingredients in advance and store them in the fridge until you’re ready.
- 8 eggs
- 12 oz Italian chicken sausage sliced
- 1 cup potatoes diced
- 2 Tbsp avocado oil divided
- 2 tsp sea salt divided
- 1 tsp black pepper
- 1 cup onions sliced
- 3 cups fresh spinach
Preheat oven to 425 degrees Fahrenheit.
Coat the diced potatoes in 1 tbsp of avocado oil, 1 tsp of salt, and 1 tsp of pepper.
Place potatoes on a baking sheet and roast for 20-30 minutes, or until golden brown.
In a medium skillet on medium-high heat, add another tbsp of avocado oil and the sliced onions. Saute until caramelized.
Once the onions are caramelized, add fresh spinach and cook down until wilted.
Remove onions and spinach from the pan. Brown the sliced Italian chicken sausage.
Crack eggs into a large bowl and whisk well.
Once potatoes are golden and done in the oven, drop the oven temperature to 350 degrees Fahrenheit.
Add the onions and spinach, potatoes, Italian chicken sausage, and whisked eggs into an 8x8 casserole dish. Bake in oven for about 40 minutes, or until golden brown and eggs are cooked through.