Sunday, April 26, 2020

Eggs Florentine Casserole

This egg casserole has loads of spinach plus sausage, red bell pepper, and cheese!

I adore breakfast casseroles. They are so convenient to feed a crowd - especially for any holiday. We didn't do Easter this year like normal with the Stay at Home order and all that. We don't really celebrate Easter, but we always do an Easter dinner with our family (who does celebrate Easter). I grew up celebrating it and loved when my grandma would make casseroles for breakfast. I guess that tradition just really stuck with me. On a normal year, I probably would have made this, but we have had a hit or miss with eggs in the grocery store.

This casserole is great because it has sausage in it - usually it's ham or bacon. Plus there's spinach and red bell in it. The original recipe also used mushrooms, but as per usual, I omitted them. The original recipe also had Swiss cheese, but we also don't eat that, so I typically switch it out for either mozzarella, gruyere, or gouda. Just depending on my mood.

What you need:
  • 1 lb. ground country-style sausage
  • 1 Tbsp. unsalted butter
  • 1 large onion, diced
  • 1/2 red bell pepper, diced
  • 1 pkg. frozen chopped spinach, thawed, and squeezed dry
  • Salt and pepper to taste
  • 12 large eggs
  • 2 cups milk
  • 1 cup shredded mozzarella cheese (swiss, gruyere, or gouda would also work)
  • 1 cup shredded cheddar cheese 
  • 1/4 tsp. paprika
  1. In a large skillet, cook sausage over medium heat, crumbling as you go.
  2. After sausage is cooked, spread into the bottom of a greased 9x13-inch baking dish.
  3. In the same skillet, add a butter and then add onions and red bell pepper. Cook over medium-low until tender.
  4. Add spinach and season with salt and pepper. Cook for 1 to 2 more minutes until heated through.
  5. Pour vegetables and pour over sausage evenly.
  6. In a large bowl, whisk together eggs with milk. Pour over vegetables.
  7. Top with cheeses and sprinkle with paprika.
  8. Bake in a preheated 350 degree oven for 30 to 35 minutes or until center is set. Continue in 5 minute increments, if not set at 35 minutes.
  9. Let sit for 10 minutes before slicing and serving.
Recipe slightly adapted from Amy's Cooking Adventure

A smaller breakfast with eggs that I love when not feeding a crowd is this recipe for Baked Italian Eggs. It's made in ramekins for easy-to-serve individual portions. I really want to make this Everything Bagel Breakfast Casserole from Sally's Baking Addiction ASAP. It has bagels, eggs, bacon, red bell pepper, tomatoes, and cream cheese in it. SWOON!

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