Back to School Egg Casserole
I’m still a little in shock a brand new school year is already underway. Instead of shiny new lunchboxes and pencil cases, my kids ordered specific mechanical pencils on Amazon and asked me to Venmo them for the school shoes they already bought themselves.
It feels like just a year ago I was talking about the yellow school bus chugging up the hill to our driveway to deliver my three precious children to their elementary school. But its been (much) more than a year and the school bus has long since been replaced with teen drivers who leave the house early to stop for energy drinks on their way to school.
Life is funny that way, constantly surprising me in the way nothing ever stays the same. I quite enjoy these funny, tender, chaotic teenagers even if I sometimes miss the yellow school bus days. The teens keep me laughing most days and very much on my toes every day, that’s for sure.
I’m already scrambling to think outside the box for easy ways to feed hungry, busy, growing teenagers. While I used to stand at the griddle and pump out a stack of fluffy pancakes, a request for more protein-heavy meals has been expressly requested. So pancakes are out this year and in its place is a savory, decadent crowd-pleasing egg casserole.
This is the easiest recipe and endlessly adaptable. And while I do feel bad you have to dirty a pan, a bowl and a baking dish; the yummy factor more than makes up for the couple extra dishes. Pork breakfast sausage and bright baby spinach are combined with a bit of crusty bread to make the most satisfying egg dish. As much as I love a homemade egg bite, a one-pan dish is easy and perfect for back to school.
If you have time and brain space, mix up your ingredients the night before. Cook the sausage, combine with the bread and spinach and top with the egg mixture and then throw it in your fridge. The next morning pop it in the oven while you’re getting ready for the day and in just a little bit, you have a warm, protein-heavy, savory breakfast ready to help you tackle the week ahead.
Back to School Egg Casserole
1 pound pork breakfast sausage
4 cups baby spinach leaves
4 cups torn crusty bread (baguette, sourdough, etc)
8 large eggs
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese* (optional)
In a medium sauté pan, brown the breakfast sausage, stirring often until cooked through, usually about 6 to 8 minutes. Transfer the sausage to a paper towel lined plate to drain.
Return the pan to the stove and add the spinach and crusty bread pieces. Turn the heat to low and stirring constantly, cook until the spinach begins to wilt and the bread soaks up all the leftover fat from the breakfast sausage, about 2 to 3 minutes. Return the sausage back to the pan, give the mixture a good mix and remove from the stove.
Spray a 3-quart or medium size baking dish with cooking spray. Transfer the sausage mixture to the prepared dish and briefly set aside.
In a mixing bowl combine the eggs and heavy cream, giving them a good whisk until well combined. Salt and pepper the egg mixture liberally and then pour over the sausage, bread and spinach. Sprinkle the top with the shredded cheese if using and garnish with a sprinkle of dried thyme and parsley.
Cover the dish with aluminum foil and store in the refrigerator overnight. When you’re ready to bake the casserole, preheat the oven to 350 degrees. While the oven preheats, pull the casserole from the fridge and leave on the counter. Bake covered for 35 minutes and an additional 15 minutes uncovered or until a toothpick inserted into the center of the casserole comes out clean. The edges of the casserole should be a bit golden brown. Allow the dish to cool on the counter for about 5 minutes before slicing and serving.