Easy, Cheesy Sausage Breakfast Casserole

seriouseats.com

Shari Darke

2 tablespoons extra-virgin olive oil, plus more as needed

12 ounces ( 340 g) bulk sweet or hot Italian sausage (optional)

5 ounces (140g) thinly sliced fresh mushrooms, such as shiitake, cremini, or oyster (2 cups sliced)

1 small red onion (6 ounces; 170g), thinly sliced (about 1 cup sliced)

1 ½ teaspoon Diamond Crystal kosher salt, divided; for table salt use half as much by volume

½ cup drained and chopped sundried tomatoes in oil (3 ounces; 85 g)

3 medium garlic cloves, minced

5 ounces (140g) fresh baby spinach (5 cups)

6 ounces (170 g) shredded Gouda or cheddar cheese, (1 ½ cups)

10 large eggs

⅓ cup (80 ml) sour cream or plain, whole-milk strained (Greek-style) yogurt

1 ½ cups (360 ml) half-and-half or whole milk

1 tablespoon (15 ml) Dijon mustard

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer