BHA & BHT Free Make-Ahead Breakfast Casserole
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 lb bulk breakfast sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- 1 tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper, to taste
- 8 cups day-old white or sourdough bread, cut into 1-inch cubes (about 10 oz)
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp dijon mustard
- ¼ tsp dried thyme
- 1 tbsp unsalted butter, for the baking dish
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
- 2
Return the skillet to medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the spinach, garlic powder, and smoked paprika and cook until the spinach is wilted, about 1–2 minutes. Season with salt and pepper. Remove from heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!