Spinach & Sausage Baked Eggs - Baked eggs worth getting out of bed for! Even on the weekend. With breakfast sausage, chopped spinach, cheddar cheese, roasted red peppers and onions.
Breakfast sausage links are pan-fried, cut into coins and spread over the bottom of a buttered baking dish.
Onions, red peppers and bagged chopped spinach is sauteed until tender and then stirred into eggs and milk along with cheddar cheese. The egg concoction is poured over the sausage and baked.
It’s like a big fat omelet with all your favorite breakfast foods.
The hardest part is waiting for it to cook. The easiest part is devouring it like a hungry wolf.
It also makes a great breakfast for dinner otherwise known as brinner.
Why You’ll Love This Breakfast Bake :
- Easy to make in one baking dish—minimal cleanup.
- High-protein and filling enough to keep you going all morning.
- Freezer-friendly and great for meal prep.
- Flexible ingredients—swap in your favorites!
- Perfect for holidays, brunch parties, or quick weekday breakfasts.
Serving Ideas :
- Pair with toast or a croissant for a full brunch plate.
- Serve with fresh fruit or a green salad for a lighter meal.
- Add hot sauce or a drizzle of sriracha for extra kick!
FAQ :
Can I use fresh spinach instead of frozen?
Absolutely—just sauté it down before adding to the eggs. You’ll need about 5–6 cups fresh to equal 2 cups cooked.
Does this reheat well?
Yes! Leftovers keep in the fridge for 4 days and reheat perfectly in the microwave or oven.
Can I freeze this?
Definitely! Once cooled, slice into portions, wrap well, and freeze for up to 2 months. Reheat from frozen or thaw overnight.
Other cheeses I can use?
Mozzarella, feta, or a Mexican cheese blend all work great!
Can I make this vegetarian?
Sure! Skip the sausage and add extra veggies like mushrooms or zucchini.
📖 Recipe
Spinach & Sausage Baked Eggs
Ingredients
- 12 ounces breakfast sausage links
- 2 tablespoons olive oil or butter
- ¼ cup diced roasted red pepper from a jar
- ¼ cup chopped onion
- 2 cups frozen chopped spinach from a bag not a box
- 10 large eggs
- ½ cup milk
- 1 cup shredded sharp cheddar cheese
- sea or kosher salt and black pepper
Instructions
- In a large frying pan cook the sausage links, browning on all sides. Remove to a paper towel-lined plate.
- Drain off the grease and set the pan over medium heat.
- Add the oil, roasted red peppers, onion and spinach. Season with a couple dashes of salt and pepper.
- Cook, stirring often until the spinach is tender. Remove from heat.
- Preheat the oven to 400 degrees F. Butter a 9x11-inch baking pan.
- Slice the sausage into ¾-inch thick rounds. Spread them over the bottom of the baking pan.
- In a large mixing bowl whisk the eggs and milk together with a couple good dashes of salt and pepper.
- Stir the spinach mixture and cheese into the eggs. Slowly pour it over the sausage.
- Bake until lightly golden around the edges and set in the middle 25 - 30 minutes.
- Cut into squares for serving.
Nutrition
This Spinach & Sausage Baked Egg dish is just one of those go-to recipes that always comes through. Easy, hearty, satisfying—and it makes your house smell like a cozy weekend brunch spot. Whether you eat it fresh out of the oven or meal prep it for the week, it’s always a win.
Let me know if you try it—did you switch up the veggies or go extra cheesy? I’d love to hear how you make it your own!
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