Well, my weekend totally did not go as planned.  After watching my number one ranked college football team lose on Saturday night, I needed some serious cheering up Sunday morning.

 “Cheering up” typically translates to food in my book.

Sometimes it’s not even sweets – anything will do.  Especially a hearty breakfast.  🙂

You know, one with sausage, eggs, feta cheese, and some spinach thrown in for good measure.  I don’t know when exactly I turned into a spinach-eating adult, but I’m all about this green!

Also, Doodle is still battling the crud, which means little sleep for me and not much energy left over to do a lot of fancy kitchen work. Actually, I’m not a fancy kitchen kind of person anyway–I like dishes that are quick and easy to prepare, and require very little thought early in the morning.

That’s why I’m partial to breakfast casseroles.  Mix it up the night before, take it out of the fridge in the morning and throw it in the oven…and in about an hour, you have a fabulous breakfast/brunch dish that tastes and smells like you’ve been slaving all morning.

This casserole can easily be lightened up – in my recipe, I used turkey sausage.  Egg substitute, if you want to go that route, can certainly be used as well.

And since we’re huge feta cheese eaters at my place, that’s what I used here, but feel free to substitute your favorite cheese if you’re not into feta.

If you’re having company over the holidays, this is a perfect recipe to have at the ready so you can spend time with your guests instead of in the kitchen.  Unless your holidays are like Clark Griswold-esque family events, and then you might want to choose a dish that requires a little more kitchen time.

Scrambled Egg Spinach Casserole
 
Ingredients
  • 2 tablespoons butter
  • 1 tablespoons all-purpose flour
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon plus ½ teaspoon salt, divided
  • ⅛ teaspoon plus ¼ teaspoon pepper, divided
  • 2 cups milk
  • ½ pound bulk sausage (I used turkey sausage)
  • ½ cup chopped onion
  • 12 eggs
  • 3 tablespoons half-and-half
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1½ cups crumbled feta cheese
Topping:
  • ½ cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
Method
  1. Melt butter in a small saucepan. Stir in flour, nutmeg, and ⅛ teaspoon each salt and pepper until smooth. Gradually add milk. Bring to a boil, and cook until thickened, about 2 minutes. Remove from heat and allow to cool completely.
  2. Meanwhile, cook sausage, onion, and remaining salt and pepper in a large skillet. Drain; and transfer mixture to a greased 13x9 inch baking dish.
  3. In a large bowl, whisk together eggs and half-and-half. Stir in spinach, feta, and the cooled white sauce. Pour over sausage mixture. Cover dish and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. For topping, toss breadcrumbs with the butter and spinkle over the top of the casserole. Sprinkle with parmesan cheese.
  5. Bake, uncovered, at 350 for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let stand approximately 10 minutes before slicing.
Notes
recipe from Taste of Home

Have a great Tuesday, everyone! Thanks for stopping by!

XO, Ashley