Recipe Background
A New Year's egg and sausage casserole symbolizes fresh starts, made ahead for a stress-free morning.
It was New Year's Day, and there I was, standing in the echo-filled kitchen of my very first apartment, gazing out at the snow-dusted cityscape. My friends had left the night before, confetti still glittering in the corners, the echoes of resolutions whispered through the floors. I felt the urge for a breakfast that would signify a fresh start, something comforting yet full of hope and promise. A quick scan of my kitchen revealed a package of turkey sausage and a carton of eggs, relics from a holiday grocery run. I smiled, knowing these would be the base for something meaningful and nourishing.
As I scrambled together the ingredients, I remembered my mom’s voice, guiding me through countless Saturday mornings spent in our cheerful, bustling kitchen. The secret, she would always whisper, was letting the flavors mingle, allowing time for everything to come together in perfect harmony. My additions of thawed spinach and shredded cheddar made the dish feel both familiar and special. I carefully layered my creation in the worn casserole dish that had been a housewarming gift. Tucking it into the fridge for an overnight meld felt like tucking away my hopes for the year to come.
The following morning, my nose was greeted by the aroma of sizzling cheese and browned sausage as I pulled the bubbling casserole from the oven. A sprinkle of parmesan on top added a crispy, salty finish. Letting it rest for just a few minutes gave me time to set the table and reflect on what a new year really meant. As I sliced into the casserole, I realized that sometimes new beginnings didn’t always need fanfare. Sometimes, they just needed a bit of spice and a whole lot of heart.
Ingredients
- 8 ounces spicy or sweet turkey sausage links casings removed
- 2 scallions sliced
- 6 large eggs plus 6 large egg whites
- 1 3/4 cups 1% milk
- kosher salt to taste
- fresh ground black pepper to taste
- 1 (9-ounce) package frozen chopped spinach thawed and drained of excess liquid
- 3/4 cup cheddar cheese shredded
- 1/2 cup parmesan cheese grated
- 1/2 (14-16-ounce) whole-wheat baguette cut into 3/4-inch cubes
Directions
- Coat a 3-quart casserole dish with cooking spray.
- In a large, nonstick skillet over medium heat, add the sausage and the scallions and cook, while crumbling the meat, until the sausage is browned and cooked through, about 10 minutes.
- Transfer the sausage mixture from the heat and allow it to cool slightly.
- In a large bowl, add the eggs, the egg whites, the milk, the salt, and the black pepper and whisk to combine.
- Add the sausage mixture, the spinach, the cheddar cheese, the parmesan cheese, and the baguette cubes to the egg mixture and toss to combine.
- Add the egg mixture to the preapred casserole dish and spread it out evenly.
- Cover the casserole dish and refrigerate it for at least 6 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Uncover the casserole dish and bake until it is set and lightly browned on top, about 30 minutes.
- Serve.
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