Use the proportions below as a guide. You can omit the sausage to make it vegetarian. If you want to scale it up or down, a good rule of thumb is 1/2 teaspoon kosher salt for every 4 eggs.
- 2– to 4-oz baby spinach (I typically use 3 ounces)
- 1 tablespoon olive oil, plus more as needed
- 0.5 – 0.75 lb. hot Italian sausage
- 1 yellow onion, thinly sliced or diced
- 1.5 teaspoons kosher salt, plus more as needed
- 4 oz. grated cheese, I like Gruyère or Fontina
- 12 eggs
- freshly cracked black pepper to taste.
- Heat oven to 250ºF. Place spinach in a large colander and set it in the sink. Grease a 9×13-inch pan lightly with butter or with nonstick spray.
- In a medium skillet over medium-high heat, heat the oil till it shimmers. Cook the sausage till it browns and is nearly cooked through, about 5 minutes. Break it up with a spoon or a spatula as it cooks. Spoon the sausage over the spinach in the colander in the sink. Return the skillet to the stove top, add a little bit more oil to the pan if necessary, and set it over medium heat. Add the onions. Season with salt. Cook the onions till they begin to caramelize, 7 to 10 minutes. Spoon the onions over the sausage and toss with a spatula or large spoon to gently wilt the spinach. Transfer the spinach-sausage mixture to the prepared pan. Spread the cheese over top.
- Break the eggs into a large bowl, season with the 1.5 teaspoons salt and fresh cracked pepper to taste. Beat with a whisk until the eggs are well blended. Pour the eggs into the pan. Season with more pepper to taste. Transfer pan to the oven and bake for 30-40 minutes, rotating the pan halfway through. Start checking at 30 minutes, then every 5 minutes thereafter till it’s done — depending on your oven and the material of the pan you are using, it may take more or less time to cook.
- Remove pan from the oven, and let it cool for 5 minutes before serving.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: egg, casserole, sausage, cheese, spinach