Chicken Sausage Breakfast Casserole is another versatile, fast recipe, perfect for the busy weeknight or lazy Saturday morning. Assemble all ingredients ahead of time, the night before works great, stick it in the fridge and go about your day. Then, about 30 minutes before baking, let it rest at room temperature, bake and enjoy.
Change up the greens used, kale is an easy substitute, or add cheese. I had meant to add some shredded smoked gouda but realized my omittance after it had already been put in the oven. An error my cheese-in-casseroles-hating-child was thrilled about later. Cilantro is a fantastic addition if you’re into that flavor, something we added to our plates individually at the table. We used unpeeled gala apples, but any sweet apple would add a pleasant, sweet crunch.
Add this to your meal rotation, treat your friends at your next brunch, potluck or bridal shower, or toss one in the fridge to kickstart your weekend. Leftovers store well in the fridge for up to 5 days. Reheated, this chicken sausage breakfast casserole is still as delicious as the day it was baked.
Chicken Sausage Breakfast Casserole
Ingredients
- 1 lb chicken breakfast sausage browned and cooked through
- 10 eggs beaten
- 4 slices sandwich bread roughly torn into cubes
- 1 1/2 cups whole milk
- 1/2 tsp seasoned salt
- 1/2 tsp dried basil
- 1 small apple minced into thin, small pieces
- 1 cup fresh spinach cut or torn into small pieces
Instructions
- Grease a 9×13 baking dish. Preheat oven to 375 degrees.
- Spread cubed bread pieces into the bottom of the greased pan evenly.
- Combine beaten eggs, milk, seasoned salt and basil. Pour over bread.
- Combine cooked chicken, prepared apples and spinach. Spread evenly over the bread and egg mixture.
- Baked, uncovered, for 30-45 minutes, or until completely cooked through. Poke the middle of the casserole with a sharp knife. When done, the knife should come out clean.
