Step 1

Preheat the oven to 350F.

Step 2

Spray your casserole dish with nonstick cooking spray (I like avocado oil spray) or grease with oil or butter to prevent the egg casserole from sticking to the bottom of the pan.

Step 3

In a large skillet, over medium-high heat, melt the butter. Once melted, add the sausage and break it up with a wooden spoon to create crumbles. After about 3 minutes, stir in the diced potatoes. Cover the skillet and cook until the sausage is brown and the potatoes begin to sweat and soften (about 8-10 minutes).

Step 4

Add the spinach to the skillet and continue to cook, uncovered, for about 2 minutes until wilted. Stir in the chopped green onions.

Step 5

Pour the veggie and sausage mixture into the casserole dish and spread it out in an even layer. Instead of a casserole dish, you can use the same skillet used to cook the sausage and potatoes, as long as it's oven-safe. If you're doing this, simply turn off the heat and move to the next step.

Step 6

In a medium-size bowl, whisk the eggs, milk, cheddar cheese, fresh herb, salt, and pepper.

Step 7

Pour the egg mixture over the top of the cooked sausage mixture.

Step 8

Bake the casserole for 30-40 minutes, or until the center of the casserole is firm. Check on the casserole around the 30 minute mark.

Step 9

Remove the casserole from the oven. Allow the casserole to cool for 5-10 minutes. Cut into squares and serve. (Here are 21 side dishes to serve with a breakfast casserole.) Store leftovers in the fridge for up to 4 days.