I have been bad about using the fancy Italian sausage we have on hand in the freezer. Truthfully, I miss Italian sausage that is coated in tomato sauce and resting on a buttload of pasta. It reminds me of the time one of my aunts met me and my cousin (her daughter) at a park and ride and handed us a huge container of Italian Sausage and spaghetti with peppers and onions in a delightfully chunky spaghetti sauce. We went straight back to our dorm room, nuked that container and pigged out. As a kid, I had this thing against any meat in a skin (hot dogs, sausage links, etc) and refused to eat them on principle so I think that may have been my first time ever eating Italian sausage. It was glorious.

For this recipe, I took the sausage out of its casing and cooked it in a pan before hand, working it with a spatula to crumble it. I don’t know how easy it is to take sausage out of a synthetic casing, the sausage I use has natural casing which is pretty easy to handle raw. The sausage I use also has a lot of heat and garlic in it, so I didn’t add too much seasoning to the eggs.

Egg Casserole with Sausage and Spinach

Egg Casserole with Sausage and Spinach

12 Eggs
1 pound Italian Sausage
8 oz frozen chopped Spinach (a little more than half a brick)
1 cup Monterey Jack or Cheddar Cheese, shredded
1 teaspoon Onion Powder
1 teaspoon Chives
1/4 teaspoon Red Pepper Flakes
Salt and Pepper, to taste

Preheat your oven to 350 degrees Fahrenheit.

Remove your Italian Sausage from the casing and cook in a pan at medium heat until cooked through, chopping up the sausage links into crumbles as you cook. Drain the cooked sausage. While you’re tending to the sausage, place frozen spinach in a covered container and microwave per package instructions. Once the spinach is done, squeeze out the excess water. Break your eggs and whisk the eggs with the seasoning. Lastly, add the cheese to the egg mixture, stirring it in.

Lightly grease an 8 x 8 baking pan (coconut oil spray is awesome), Layer the cooked sausage and spinach in the pan, then pour the egg and cheese mixture on top. Cook for 35-45 minutes, the eggs will puff up and the edges will turn golden brown. I cut this into 16 squares (2 squares is a serving) and set half of the recipe aside to freeze for quick meals.

Nutritional Information (per serving):
Calories: 350 kcal
Fat: 28 g
Saturated Fat: 11 g
Total Carbohydrate: 3 g
Fiber: 1 g
Protein: 20 g

Net Carbohydrate: 2 g