1. Prep the Dish

Lightly spray a 9×13-inch baking dish with nonstick spray. Preheat oven to 375°F (191°C) if baking immediately.

2. Brown the Sausage

In a skillet over medium heat, crumble and cook the sausage until browned. Leave a little fat in the pan for cooking veggies if desired.

3. Sauté the Veggies

In the same skillet, add onions and bell peppers. Cook 4–5 minutes until softened. Add garlic for 30 seconds, then toss in the spinach until wilted. Season with salt and pepper.

4. Combine in the Dish

Add cooked sausage back into the dish, then stir in the veggies evenly.

5. Make the Egg Mixture

In a bowl, whisk together eggs, milk, salt, pepper, and half of the shredded cheese until smooth and slightly frothy.

6. Assemble

Pour the egg mixture evenly over the sausage and veggies. Sprinkle the remaining cheese on top.

7. Bake

• To bake now: 40–50 minutes, until the center is set and the top is golden. Let rest 10–15 minutes before slicing.

• Make-ahead (refrigerator): Cover tightly and store up to 24 hours. Bake from cold, adding 5–10 minutes.

• Freeze: Wrap unbaked casserole tightly in plastic and foil, freeze up to 2 months. Thaw overnight before baking.

Serving Tips

• Slice into squares and serve with hot sauce, sour cream, or avocado.

• Great with fresh fruit or a side salad for a balanced breakfast.

• Garnish with fresh chives or parsley for a pop of color.