Cowboy Breakfast Casserole with Sausage and Spinach

Ingredients for Cowboy Breakfast Casserole with Sausage and Spinach

• 7 slices white sandwich bread

• 450g bulk breakfast sausage

• Softened unsalted butter or nonstick vegetable cooking spray (for pan)

• 4 spring onions, white and pale green and dark green parts separated, thinly sliced

• 1 (275g) package frozen spinach, thawed, squeezed dry

• 230g cheddar cheese, shredded (about 475ml )

• 8 large eggs

• 350ml milk

• 120ml full-fat Greek yoghurt

• 1 teaspoon mustard powder

• 1/2 teskedar kosher salt

• 1/2 teskedar nymalen svartpeppar

• 1/4 teaspoons ground nutmeg

How to make Cowboy Breakfast Casserole with Sausage and Spinach

Preheat oven to 218°C. Toast bread on a rimmed baking sheet until dry, 8–10 minutes.

Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.

Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.

Using a slotted spoon, transfer sausage to baking dish, scattering over bread.

Heat skillet over medium and add white and pale green spring onion parts. Cook, stirring, until softened and just starting to take on colour, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1–2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.

Whisk eggs, milk, yoghurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.

Uncover dish and transfer to a cold oven. Heat oven to 191°C and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.

Let casserole cool several minutes. Top with dark green spring onion parts.

Casserole can be assembled 1 day ahead. Tightly cover and chill.

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