This make ahead breakfast casserole makes life easier in the mornings! A protein packed breakfast is waiting for you. This could be made in muffin tins for individual servings to take and eat on the go.
Customize your omelette bake and add your favorite proteins, cheeses, and vegetables.
8oz breakfast sausage
2 russet potatoes, peeled and chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
6oz bag spinach
Preheat oven to 350*. Grease 9×13 in baking dish with cooking spray. Set aside.
Heat large saute pan over medium heat. Add sausage and break apart with wooden spoon. Cook sausage until it is no longer pink.
Add onion, pepper, and potatoes to sausage mixture. Cook until softened. Add bag of spinach and let wilt. Transfer sausage and vegetable mixture to baking dish.
In a large bowl, crack eggs. Whisk until combined. Add 1/2 cup water to eggs. Pour eggs over sausage and vegetable mixture. Add cheese, if desired.
Bake at 350* for approximately 30 minutes, until eggs are set.