Nickel Allergy Friendly Make-Ahead Breakfast Casserole
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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.
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