Sausage and Spinach Breakfast Casserole - Slow Cooker Style
The healthy, high protein, low carb, breakfast of champions.
Breakfast casseroles are ideal for serving a large crowd or making breakfast ahead for the week. They're also a saving grace on nights when breakfast for dinner is on the menu. With the right proportion of egg and dairy, richly browned sausage, and tender spinach, it's a hearty breakfast to carry you through lunch.
Whether you want to call it an overnight omelet or breakfast casserole, you should greet the day with a large scoop of it on your plate and a bottle of hot sauce on the table.
Serves 6 to 8
1 pound uncooked pork breakfast sausage, casings removed
1 small yellow onion, diced
1 1/2 teaspoons dried oregano
5 ounces baby spinach (about 5 packed cups)
1 1/4 cups shredded Swiss cheese, divided
1/4 cup grated Parmesan cheese, plus more for serving
8 large eggs
2 cups whole or 2% milk
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Red pepper flakes or hot sauce, for serving
Coat a 4 1/2-quart slow cooker with cooking spray. Heat a large skillet over medium-high heat until hot. Add the sausage, onion, and oregano; use a stiff spatula to break the meat into small pieces; and cook until the sausage is browned and no longer pink, 8 to 10 minutes. Add the spinach and toss until wilted.
Transfer the sausage and spinach mixture to the slow cooker. Add 1 cup of the Swiss cheese, and the Parmesan cheese and stir to combine.
Place the eggs, milk, mustard, salt, and pepper in a large bowl and whisk until smooth. Pour the egg mixture into the slow cooker and stir until the egg is evenly distributed. Smooth the filling into an even layer.
Cover and cook on the LOW setting until the edges brown and the eggs are set, 6 to 8 hours. Turn off the slow cooker and sprinkle the remaining 1/4 cup Swiss cheese over the top of the casserole. Cover and let sit until the cheese melts completely before serving with pepper flakes or hot sauce, about 5 minutes.