Egg & Sausage Casserole
Recipe courtesy of Tiffani Thiessen
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 1/2 cups cubed country loaf bread (1-inch cubes)
- 1/2 pound sweet Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 1 (10-ounce) package fresh spinach leaves
- 1/3 cup chopped drained oil-packed sun-dried tomatoes
- Kosher salt and freshly ground black pepper
- 10 large eggs
- 1/2 cup whole milk
- 1/4 cup crumbled feta cheese
Preheat the oven to 400°F. Grease a 9-by-13-inch baking dish with olive oil.
Gently toss the cubed bread with 1 tablespoon of the olive oil and spread it over a large baking sheet in a single layer. Bake for about 10 minutes, until toasted and golden brown. Set aside.
In a medium sauté pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onion is translucent, 8 to 10 minutes. Stir in the spinach and cook until wilted, 2 to 3 minutes. Add the sun-dried tomatoes and cook for an additional 2 minutes. Season with salt and pepper. Set aside.
In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper until frothy, about 1 minute.
Spread the toasted bread cubes in a single layer over the bottom of the prepared baking dish. Layer the sausage-and-vegetable mixture over the top of the bread cubes, then pour in the egg mixture so it covers the entire casserole. Refrigerate overnight or for at least 4 hours.
When ready to serve, preheat the oven to 350°F.
Remove the casserole from the fridge and sprinkle with the feta cheese. Bake for 1 hour, or until set. Let cool for 10 to 15 minutes before serving.
Photography by Rebecca Sanabria