Early this morning, I was greeted with two giggling girls, a blast of cold air as they pulled back my blanket, and the sudden freakout that I had forgotten to bake something for the kids' breakfast. With so many in the house, it's not easy to just throw something together, but I remembered I'd thawed out some spinach for a recipe so I decided to get creative!
This breakfast casserole turned out better than I'd imagined it would and everyone loved it. With a side of fruit, it fulfills every food group---a fact my older kids were quick to point out, as they've been studying nutrition in their co-op and have taken up the challenge of having every food group at every meal.
Rye bread isn't super popular at our house, but we had a loaf sitting around that had been given to us. Mixed with the other savory flavors in this casserole, the pungency of the rye is a perfect compliment! I'd love to know if you give this a try!
Sausage, Spinach & Rye Breakfast Casserole
8 slices rye bread
1 lb. ground breakfast sausage
20 oz. frozen spinach, thawed
8 oz. grated cheddar cheese
Preheat oven to 350º. Begin browning the sausage. While it's cooking, grease a 13x9 pan and break up the bread to cover the bottom of the pan. Whisk the eggs in a bowl until they're smooth. Drain the water from the spinach and stir into the eggs. Sprinkle the cooked sausage over the bread and then pour the egg mixture evenly over the top. Distribute the cheese evenly over the egg mixture. Then, cover with foil and bake for one hour. After an hour, remove the foil and bake another 10 minutes.