Make-Ahead Sausage and Egg Casserole
Ingredients
- 2 tbsp. extra virgin olive oil, plus more for pan
- 1/2 lb. country bread, cut into 1-inch pieces
- 1/2 lb. sweet Italian sausage, casings removed
- 1 medium onion, finely chopped
- 1/3 c. chopped drained oil-packed sun-dried tomatoes
- 1 10-oz package spinach, thick stems discarded
- 12 large eggs
- 1/2 c. whole milk
- Kosher salt
- Pepper
- 1/4 c. crumbled feta cheese
Instructions
- Heat oven to 400°F. Lightly oil 3-quart Dutch oven or baking dish.
- On large rimmed baking sheet, toss bread with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside. Reduce oven temp to 350°F.
- Heat remaining tablespoon oil in large skillet on medium-high. Add sausage and onion and cook, breaking up sausage into small pieces, until sausage is cooked through and onion is translucent, 8 to 10 minutes; stir in sun-dried tomatoes. Remove from heat and toss with spinach.
- In large bowl, beat together eggs, milk and 1/4 teaspoon each salt and pepper. Add bread and toss to coat, then toss with sausage mixture.
- Transfer to prepared dish, sprinkle with feta and bake (or cover and refrigerate overnight). Bake until center is just set, 40 to 45 minutes (adding 15 minutes if refrigerated).
