Dairy Free Chicken Sausage Breakfast Casserole
A savory make-ahead breakfast casserole featuring layers of chicken sausage, spinach, and potatoes, bound with eggs and salsa for a dairy-free delight.
Ingredients
Main Ingredients
- 400 g frozen potatoes Break up while spreading in the dish.
- 1 tablespoon olive oil For greasing the baking dish.
- 1 large onion, diced
- 450 g chicken sausage, sliced Can be substituted with plant-based sausage for a vegetarian option.
- 150 g baby spinach
- 6 large eggs
- 200 g salsa Use hot salsa for a spicier flavor.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit (about 10 minutes).
- In a skillet over medium-high heat, add olive oil, diced onion, and chicken sausage. Sauté until the onion is tender and the sausage is browned (about 6 to 8 minutes).
- Grease the bottom and sides of a 9x13 baking dish with olive oil or an oil spray.
- Spread the frozen potatoes in the bottom of the greased baking dish. Top with fresh spinach and the sautéed onion and chicken sausage.
- In a bowl, whisk together eggs, salsa, salt, and pepper until well combined. Pour the egg mixture over the layers in the baking dish.
Baking
- Bake for 45 to 55 minutes, or until the egg mixture is set in the center. Let the casserole rest for 5 to 10 minutes before slicing.
Notes
To avoid common mistakes, ensure the dish is well-greased, avoid adding excess liquid, and let the casserole rest before slicing for cleaner pieces.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 2g
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