There is nothing more versatile than an egg. You can eat eggs for breakfast, lunch or dinner. You can eat eggs sunny-side up or hard-boiled, scrambled with goat cheese and truffle oil. You can poach eggs for a salad, sandwich or burger.

Or, you can bake eggs into a breakfast casserole. A healthy breakfast casserole with extra protein from lean chicken sausage, reduced-fat cheese and whole wheat bread. And some vegetables, because you always need a green vegetable.

I came up with this casserole on a whim. I had a collection of ingredients that I wasn’t sure what to do with: six eggs, spinach, 2 links of apple maple chicken breakfast sausage

Spinach & Cheddar Breakfast Bake with Chicken Sausage
Serves 4 as a main dish, 6-8 as a side dish

Ingredients:

6 whole wheat dinner rolls (you could also use refrigerated biscuits, baked)
6 extra-large eggs
1 cup skim or low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup reduced-fat shredded cheddar cheese
3 links apple-maple flavored chicken sausage, diced
1 cup fresh baby spinach, torn into tiny pieces
1/4 cup parmigiana reggiano cheese

Directions:

1. Preheat oven to 350 degrees F. Spray a 13×9 glass casserole dish with nonstick cooking spray. In a large bowl, whisk eggs and milk together. Add salt, pepper and cheese. Stir to combine.

2. Tear dinner rolls into bite-sized pieces and toss with egg mixture. Add spinach and sausage. Pour into prepared baking dish. Top with parmigiana cheese.

Bake casserole or 45 minutes or until egg has set and cheese is browned and bubbling around the edges. Let stand 5 minutes before serving.

Did you notice that I’ve been posting more frequently than usual this week? In celebration of National Novel Writing Month, some bloggers choose to commemorate November with NaBloPoMo,
or National Blog Posting Month. I’ve challenged myself to post daily
this month and hope that you’ll challenge yourselves to read them all!