Breakfast Casserole

A protein packed toddler approved savory breakfast

Today we have another toddler-friendly, easy recipe. I started making this when I was pregnant with my daughter and too tired to cook or really do anything. It’s the perfect meal prep for a quick, on-hand breakfast in the mornings when your toddler is demanding to be fed and you haven’t even been fueled by your coffee yet.

If I decide to make this for the whole family, I usually bake it in a 9x13 pan, but if it’s just for my toddler I’ll do an 8x8 or 9x9. These can also be baked in individual portions in a muffin pan. Either way, it lasts about 7–10 days.

What you’ll need

For an 8x8 pan (serves 4–6)

• 8 large chicken eggs

• 1 lb breakfast sausage

• 2 cups fresh spinach, chopped

• 1 cup shredded cheese

  • cheddar, mozzarella, gouda, or pepper jack all work well

• 1/2 cup sour cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

9x13 Version (serves 8–10)

Ingredients

• 14 large chicken eggs

• 2 lbs breakfast sausage

• 4 cups fresh spinach, chopped

• 2 cups shredded cheese

• 1 cup sour cream

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp black pepper

Dairy-Free Replacements

Instead of sour cream, use: unsweetened dairy-free yogurt, dairy-free sour cream, full-fat coconut cream

Instead of shredded cheese, use: dairy-free shredded cheese or omit entirely for a more frittata-style bake

Instructions

1. Preheat oven to 375°F.

2. Grease your baking dish well.

3. Brown the sausage in a skillet over medium heat until fully cooked. Drain excess grease if needed.

4. Add spinach and cook for 1–2 minutes until wilted.

5. In a large bowl, whisk together eggs, sour cream, seasonings, and cheese.

6. Fold in the sausage and spinach mixture.

7. Pour into prepared baking dish.

Bake Times

• 8x8 pan: 35–40 minutes

• 9x13 pan: 40–50 minutes

Bake until the center is set and the top is lightly golden.

Let rest 5–10 minutes before slicing.

Optional Add-Ins

• diced bell peppers

• mushrooms

• caramelized onions

• green chiles

• fresh herbs

• cooked potatoes or hash browns

Store covered in the refrigerator. Reheat individual slices in the oven or microwave. This casserole also freezes well after baking.

Make it personal, make it you. However you bake it, breakfast will be accounted for.

As always, I hope you enjoy.

Stay nourished, stay satisfied.

Tata for now,

Amanda

Egg Cup Variation (Muffin Tin Option)

This recipe can also be made as individual egg cups, which are perfect for grab-and-go breakfasts, postpartum meals, or meal prep.

How to adapt:

• Preheat oven to 375°F

• Grease a standard 12-cup muffin tin very well (or use silicone liners)

• Divide the sausage and spinach mixture evenly between the cups

• Pour the egg mixture over the top, filling each cup about 3/4 full

• Stir gently in each cup if you want the fillings evenly distributed

Bake time:

• 18–25 minutes, depending on your oven

• Eggs should be fully set and slightly golden on top

Let cool for 5 minutes before removing from the pan.