Ingredients:

  • 1 tbsp (15 ml) Olive Oil (or avocado oil)
  • 450 g (1 lb) Breakfast Sausage, casings removed
  • 1 medium Yellow Onion, finely diced
  • 1/2 cup (120 ml) Red Bell Pepper, finely diced
  • 2 cups (120 g) Fresh Spinach, roughly chopped
  • 1/2 tsp (2.5 ml) Garlic Powder
  • 1/4 tsp (1.25 ml) Dried Thyme
  • 1 cup (115 g) Sharp Cheddar Cheese, grated (divided)
  • 1/2 cup (55 g) Monterey Jack or Mozzarella Cheese, grated
  • 12 large Eggs
  • 1 cup (240 ml) Heavy Cream (35% fat content)
  • 1/4 cup (60 ml) Water or Unsweetened Almond Milk
  • 1 tsp (5 ml) Sea Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1/4 tsp (1.25 ml) Smoked Paprika (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease the 9x13 inch baking dish with butter or non-stick spray.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the sausage, breaking it up as it cooks (approx. 6-8 minutes). Drain off all excess fat, which is crucial for preventing a greasy casserole.
  3. Sauté the diced onion and bell pepper with the sausage until softened (approx. 4 minutes). Stir in the chopped spinach, garlic powder, and dried thyme. Cook only until the spinach wilts (about 1 minute). Remove the mixture from the heat.
  4. Spread the sausage and vegetable mixture evenly across the bottom of the prepared baking dish. Sprinkle 3/4 cup of the Cheddar cheese and all of the Monterey Jack cheese evenly over the filling.
  5. In a large mixing bowl, whisk the 12 large eggs until light and frothy. Whisk in the heavy cream, water (or almond milk), salt, pepper, and smoked paprika until thoroughly combined and smooth.
  6. Pour the egg custard slowly and evenly over the filling mixture in the baking dish. Gently wiggle the dish to ensure the liquid settles. Sprinkle the remaining 1/4 cup of Cheddar cheese over the top.
  7. Bake for 40 to 45 minutes, or until the top is golden brown and the center is set. A knife inserted near the center should come out clean, and the internal temperature should reach 165°F (74°C).
  8. Remove the casserole from the oven and allow it to rest on a cooling rack for 10 minutes before slicing. This resting time is non-negotiable for clean slices. Slice into 8 squares and serve warm.