If you’re looking for the ultimate prep-ahead breakfast, I’ve got you covered with my Spinach & Sausage Breakfast Bake. This breakfast bake combines golden brown english muffins with fluffy eggs, hearty Italian sausage, and refreshing spinach for the ultimate breakfast or brunch dish. Serve it alongside of crispy potatoes, and you’ve got everything that you know and love about breakfast, rolled into one!
Friends, I don’t know about you, but I LOVE a breakfast bake. It’s a simple, easy, prep-ahead dish that can give you enough servings to last you throughout the entire week, while packing it full of everything that you love: fluffy eggs, creamy cheese, tender, perfectly-cooked meat, and an entire serving of veggies… it’s the ultimate “all-in-one” dish that covers all your bases and can help set your day up for success. I mean truly, what could be better than that?
Whether you’re looking for a decadent recipe to prepare for weekend brunch, an easy recipe to prep for a week, or a freezer-friendly meal to send to your new mom friend, this recipe has truly meets all of your needs. It’s made from sliced english muffins (and before you ask – YES, you can use gluten-free), eggs, sausage, and spinach, for the perfect well-rounded breakfast. Oh, and the best part? This recipe makes 12 servings. Yes, 12!
Think of this recipe as the classic breakfast sandwich meets a hearty the breakfast casserole. It has the look and feel of a breakfast sandwich, just multiplied! Oh, and just like a breakfast casserole, it also reheats like a dream. Simply pop it back into the oven for 10-15 minutes, and you’ve got a bubbly, golden breakfast ready in a matter of minutes.
What You Need to Make This Easy Breakfast Bake
- Eggs: Of course, it wouldn’t be a breakfast bake without the eggs! You’ll need 10 whole eggs to make this recipe, which yields 12 servings – enough breakfasts for two people for one whole week!
- Plain Kefir: Don’t knock it until you try it. Not only does the kefir add a creamy, milky texture that makes the eggs silky smooth, but it also adds protein and gut-healthy probiotics to this recipe.
- Parmesan Cheese: A sprinkle of parmesan cheese adds a salty, tangy flavor that tastes absolutely delicious in this recipe. You’ll use 1/4 in the eggs and the rest as a garnish on top (for that delicious, golden, cheesy topping).
- Mild Italian Sausage: Mild Italian sausage is packed with protein and adds a delicious flavor to this dish! If you want to make this recipe vegetarian-friendly, you can always swap the sausage for a veggie-friendly alternative – the Beyond Sausage works great!
- Olive Oil: Olive oil is full of healthy fats and is perfect for cooking the onion & garlic in this recipe.
- Onion & Garlic: I will always recommend using fresh onion and garlic, whenever possible. It adds the best flavor to any recipe, and this one is no exception!
- Frozen Spinach: Frozen spinach is such a simple, easy, and cost-effective way to get in an extra serving of veggies and pack this recipe full of vitamins and minerals. Just be sure to thaw it completely and remove the excess liquid, so that the english muffins don’t get soggy.
- Sea Salt & Black Pepper: A pinch of salt and pepper adds the perfect flavor to this recipe.
- Ricotta Cheese: Ricotta cheese is rich and creamy, making it the perfect cheese to add to this recipe.
- English Muffins: You’ll need six english muffins, split in half, in order to make this recipe. You can use regular english muffins, whole wheat english muffins, or gluten-free english muffins. I recommend using what you have or what you can find!
How to Make This Brunch-Worthy Breakfast Bake
To make this breakfast bake, start by preheating your oven to 350 F. Next, grease a 9×12 baking dish with oil, butter, or cooking spray, and set it aside. Then, prepare the spinach. Thaw the frozen spinach according to the package instructions and use a paper towel to squeeze out as much moisture as possible. Once it’s done, set it aside.
Next, prepare the eggs. Crack the eggs into a large bowl and add in the kefir. Whisk until they’re smooth, then add in 1/4 cup of the parmesan cheese and whisk again until fully combined. Set aside once done. Heat a large skillet, on the stove, over medium heat, and add in the olive oil. While the oil is heating, finely dice the onion and garlic.
Once the oil is hot, add the diced onion and garlic to the pan, and sauté for 3-4 minutes, until the onions begin to soften. Then, add in the Italian sausage, using a spoon to break it down into small pieces. Sauté until the sausage is cooked through. Then, add the thawed spinach to the pan and cook everything together for another 3-4 minutes.
Once the spinach and sausage mixture is cooked through, remove them from the heat and drain any excess liquid from the pan. Stir in the ricotta cheese, then set the mixture aside. Next, prepare the english muffins. Slice them in half, and add one half of each muffin to the bottom of the greased baking dish. Scoop the spinach and sausage mixture on top of the muffins until all of it has been used.
Then, place the remaining halves of the english muffins on top of the spinach and sausage mixture and press it down until a sandwich forms. Finally, pour the egg mixture evenly across the tops of the muffins, ensuring that they are fully covered and none of the muffins are exposed. Sprinkle the remaining parmesan cheese on top.
Transfer the baking dish into the oven and allow it to bake for 35-40 minutes, until the eggs are set and the top is golden brown. Once it’s done, remove it from the oven and allow it cool for five minutes. Then, slice, serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 9×12 Baking Dish a deep baking dish is essential for making this recipe!
- Cast Iron Skillet this is my absolute favorite pan to use in my kitchen!
Ingredients
- 10 Eggs
- 1 ½ Cups Plain Kefir
- 1 Cup Parmesan Cheese, freshly grated and divided in half
- 1 Tablespoon Mild Italian Sausage, casing removed
- 2 Tablespoons Olive Oil
- 1 Small Onion, finely diced
- 4 Cloves Garlic, mashed
- 1 10 Ounce Package Frozen Spinach, thawed
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 10 Ounce Container Ricotta Cheese
- 6 English Muffins, divided in half
Instructions
- To make this breakfast bake, start by preheating your oven to 350 F.
- Next, grease a 9×12 baking dish with oil, butter, or cooking spray, and set it aside.
- Then, prepare the spinach. Thaw the frozen spinach according to the package instructions and use a paper towel to squeeze out as much moisture as possible. Once it's done, set it aside.
- Next, prepare the eggs. Crack the eggs into a large bowl and add in the kefir. Whisk until they're smooth, then add in 1/4 cup of the parmesan cheese and whisk again until fully combined. Set aside once done.
- Heat a large skillet, on the stove, over medium heat, and add in the olive oil.
- While the oil is heating, finely dice the onion and garlic.
- Once the oil is hot, add the diced onion and garlic to the pan, and sauté for 3-4 minutes, until the onions begin to soften.
- Then, add in the Italian sausage, using a spoon to break it down into small pieces. Sauté until the sausage is cooked through.
- Then, add the thawed spinach to the pan and cook everything together for another 3-4 minutes.
- Once the spinach and sausage mixture is cooked through, remove them from the heat and drain any excess liquid from the pan. Stir in the ricotta cheese, then set the mixture aside.
- Next, prepare the english muffins. Slice them in half, and add one half of each muffin to the bottom of the greased baking dish.
- Scoop the spinach and sausage mixture on top of the muffins until all of it has been used.
- Then, place the remaining halves of the english muffins on top of the spinach and sausage mixture and press it down until a sandwich forms.
- Finally, pour the egg mixture evenly across the tops of the muffins, ensuring that they are fully covered and none of the muffins are exposed. Sprinkle the remaining parmesan cheese on top.
- Transfer the baking dish into the oven and allow it to bake for 35-40 minutes, until the eggs are set and the top is golden brown.
- Once it's done, remove it from the oven and allow it cool for five minutes. Then, slice, serve, and enjoy!
Rate & review
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What others are saying
Calls for one tablespoon sausage?
This came out perfect following the instructions exactly. It was delicious. I cut it into the 12 servings and then froze them so I could have it for breakfast throughout the week.
Could you please confirm the amount of sausage in this recipe, as it appears as 1 tablespoon?