This overnight casserole builds its savory base with browned breakfast sausage, sweet bell pepper, onion, and wilted spinach, all seasoned with garlic powder and smoked paprika for a smoky, savory depth. A rich custard of eggs, milk, and cream, brightened with a touch of Dijon and thyme, soaks into the layers overnight so every bite turns tender and custardy rather than dry. Melted cheddar blankets the top and bakes into a golden, bubbling crust, with a scatter of fresh chives adding a bright finish right before serving. Because it's assembled the night before and simply baked off in the morning, it's an easy, low-stress make-ahead option for a crowd. It's a great choice for a gluten free brunch spread, delivering all the cozy, savory comfort of a classic breakfast bake.
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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.
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.
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