This Sausage and Goat Cheese Egg Casserole is another easy, yummy breakfast/brunch/dinner (if you’re like me, sometimes I like to have breakfast for dinner) that I adapted from the recipe I saw on Tiffani Thiessen’s cooking show. It is so flavorful as it has all sorts of good stuff in it, Italian sausage, spinach, creamy/tangy goat cheese, sweet sun-dried tomatoes and of course eggs. How can you go wrong!? The good news is you can put anything you like in it, really. I like spicy Italian sausage but you can use sweet Italian sausage, you can try bacon or other veggies like red bell peppers. It’s all good.
Speaking of Tiffani, I love her show and so far the recipes that I’ve tried are amazing. For a me, who grew up watching Beverly Hills 90210, I was pretty excited when I found out she’s has a cooking show. We just switched our cable provider and when my husband asked me what channels we must have. Of course, my answer was Food Network and Cooking Channel! Food runs my life and I’ve learned a lot from just watching the cooking shows. So, glued in front of TV is not all bad. Mom, this is to you if you’re reading this. ha ha ha
Let’s cook some food!
Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet.
Cook, breaking apart the sausage with a wooden spoon, until cooked through and browned. Remove to a paper-towel-lined plate and set aside.
Add the shallots to the same pan and cook until soft, about 2 minutes.
Add the spinach (don’t forget to squeeze out the water first!).
Add 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 3-4 minutes.
Add the chopped sun-dried tomatoes.
Cook until heated through.
Add the sausage to the prepared pie plate.
Top with cooked spinach mixture.
In a large bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Beat until frothy.
Pour the egg mixture over the spinach and sausage.
Place the pieces of goat cheese on top.
Followed by the sun-dried tomato strips.
Bake for 55-60 minutes until set. For some reason her recipe says 30 minutes at 325 degree F., which is strange because mine took about 60 minutes. Maybe if you bake at 350, it will take 30 minutes. That’s something I need to try next time.
Cut into wedges and serve.
I hope you give this Sausage and Goat Cheese Egg Casserole a try. The recipe card is below.
- 1 tablespoon unsalted butter, plus more for greasing the pie plate
- 8 oz. sweet (or spicy) Italian sausage
- 2 shallots, finely chopped
- 10 oz. frozen chopped spinach, thawed/squeezed dry
- 1½ oz. (about ⅓ cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
- 10 large eggs
- ½ cup whole milk
- salt and freshly ground black pepper
- 4 oz. goat cheese
- Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
- Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and browned. Remove to a paper-towel-lined plate and set aside.
- Add the shallots to the same pan and cook until soft, about 2 minutes.
- Add the spinach (don't forget to squeeze out the water first!), ¼ teaspoon salt and ¼ teaspoon pepper and cook until the spinach is tender and its water has evaporated, 3-4 minutes. Add the chopped sun-dried tomatoes and cook until heated through.
- Add the sausage to the prepared pie plate and then top with cooked spinach mixture.
- In a large bowl, beat together the eggs, milk, ¼ teaspoon salt and ¼ teaspoon pepper until frothy. Pour the egg mixture over the spinach and sausage. Place the pieces of goat cheese on top. Followed by the sun-dried tomato strips.
- Bake for 55-60 minutes until set.
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