Often times on a weekend morning you can find me making a quiche or egg bake or egg casserole. Glass pie plate, eggs, milk (or better yet cream) and cheese. 45 minutes later and I serve up a savory, delicious breakfast that fuels me (and my family) for the day. And usually on the weekends I need a hearty meal to start the day. Because I need to be on my A-game. I’ve got a whole day ahead with two little girls. And probably not a lot of sleep. So I need a good meal, like this sausage and egg casserole loaded with veggies. And coffee. Obvi. Lots of coffee.
This is my third post in my partnership with Lavazza coffee. Over the past 6 months my husband and I have not drank any other coffee at home. We’ve been spoiled. And I can honestly say we’re obsessed. Especially Erik, which is funny because he never used to be a huge coffee drinker. He’d drink it out of necessity but never for the pure and simple pleasure coffee brings. But since we’ve had Lavazza he is the first one to head downstairs in the morning and brews a big batch for us. By the time I head down with the kiddos he’s on his second cup. He loves it. The flavor is great and since we switched from using our one cup coffee maker to a slow drip machine, it tastes even better.
This month, Lavazza is the official coffee of tennis lovers. They are an official promotional partner and exclusive coffee of the US Open Tennis Championship. I’m not actually a huge fan of tennis. Let’s face it. I don’t really exercise much these days (does carrying around a 3 year old and a baby count?). But if you’re a big fan, you can enter to win a trip to the Men’s Final at the US Open.
And while I don’t play tennis or even regularly exercise, I still need to eat healthy and fuel up for what is typically a busy day with two little kiddos. So I created this recipe with that in mind. It’s loaded with mushrooms, spinach, and broccoli…plus sausage and cheese to give it a savory, salty kick and of course bread, which is a staple for an egg casserole. To keep it on the healthy side I used multi-grain bread and swapped out heavy cream (which I usually use in my egg bakes) for milk.
Juliet liked this a lot. And I am bringing leftovers to work for breakfast. Because I need to be on my A-Game on Monday mornings at work, too!
Don’t forget to serve this egg casserole with a big ol’ mug of Lavazza coffee. Because who can be on their A-Game without coffee?!
Be sure to check out Lavazza coffee, you can purchase it online or at select retail locations. You can also follow Lavazza on Facebook, Twitter, Instagram.
Printbroccoli, cheddar, and sausage egg casserole INGREDIENTS
- 7 eggs
- 1 cup milk
- 1 cup frozen broccoli, thawed
- 1 cup fresh spinach
- 1 cup fresh mushrooms, chopped
- 1 package ground breakfast sausage (I like Jimmy Deans natural)
- 1 cup shredded cheddar
- 4 slices of bread (I used whole wheat)
- Preheat oven to 350 degrees
- Brown the breakfast sausage in a large skillet until fully cooked
- Add the mushrooms and spinach and cook for about 4 minutes
- Drain the excess liquid from the pan and set aside to cool to room temperature
- Slice the bread into cubes and add to a large bowl
- In a separate mixing bowl, add the eggs, milk and about a ½ teaspoon of pepper. Mix well
- Add the egg and milk mixture to the to the bread. Add the cooled sausage and veggie mixture and combine everything thoroughly
- Add in the cheese and broccoli and stir to combine
- Spray a pie dish with cooking spray and add the egg/sausage/veggie mixture.
- Place in oven for about 45 minutes. Begin checking at about 35 minutes and check every 5 minutes until top is lightly browned and center is firm to the touch.
- Let cool for 10 minutes.
- Optional: top with hot sauce
Disclosure: this post was sponsored by Lavazza and is a part of an annual Lavazza Passionista partnership I have with them. All opinions are my own.