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egg casserole dish
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5 from 1 vote

Foolproof Breakfast Egg Casserole Dish

This breakfast egg casserole dish is a crowd-pleaser. It’s tasty, hearty, filling, and is sure to become a staple!
Course Breakfast
Cuisine American
Keyword egg casserole dish
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Rihana

Ingredients

  • 12 large eggs
  • 2 cups milk
  • 1 cup shredded cheese blend Colby & Monterey jack cheese blend, or Mexican cheese blend
  • 1 pound ground turkey sausage
  • 1 tablespoon olive oil
  • 1 bag frozen chopped spinach 12 ounces
  • 1 small onion finely chopped
  • 2 small tomatoes chopped, drained
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4-5 slices bread, or the equivalent amount of french bread or any other type of bread torn into pieces about 1 inch

Instructions

  • Preheat the oven to 350°F.
  • Add the oil to a large skillet on medium-high heat and brown the turkey sausage (about 5 minutes). Set aside and let cool.
  • In a large mixing bowl, add the eggs and milk and whisk together.
  • Add the cheese, spinach, onion, tomatoes, salt and pepper to the egg mixture and stir to combine.
  • Spray an 11x13in baking pan with cooking spray.
    Spread the bread pieces on the bottom of the pan.
    Pour the egg mixture on top.
    Then add the sausage.
    Gently fold and stir to combine all of the ingredients. (Refer to photos above!)
  • Cover the casserole dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake uncovered for an additional 45 minutes or until the top is browned and the egg has set in the middle.
  • Enjoy!

Notes

Can I use frozen vegetables in this casserole?

Absolutely! A great way to save time and effort is to add frozen vegetables to the casserole. I used fresh onion and tomatoes but I used frozen chopped spinach. You can also consider using frozen chopped bell peppers or frozen broccoli.
*TIP: If you decide to use frozen veggies, I suggest you let them thaw first so you can drain any excess water first before adding them to the casserole! This way, the frozen veggies will not over-saturate or over-moisten the casserole.

Can I make this ahead?

Yes! This can keep overnight until you are ready to bake it the following day. Simply make the casserole (as mentioned) the night before, cover it, and put it in the refrigerator until the morning.

How do I store the egg casserole?

Put any leftovers in an airtight container in the refrigerator, where it will keep for up to 4 days.
You can also freeze the casserole. I would suggest freezing the casserole in pieces, with parchment paper in between the pieces, in a freezer-safe container or bag. This method creates serving-size portions and will make reheating easier as well. 
The casserole can be reheated in the microwave or the oven at 300°F until thawed and warmed.