Italian Breakfast Casserole with Artichokes and Spinach

This delicious casserole is a twist on your typical breakfast fare in that it includes artichokes and spinach, along with flavorful Italian sausage.

I love making breakfast casseroles and often make them for not only breakfast, but as a “B4D” (Breakfast for Dinner) dish.

Having our own chickens, we will find ourselves with an abundance of fresh, farm eggs at times. This recipe uses a whole dozen eggs, so it is a great way to use up an excess of them.

It is also a wonderful recipe for brunch-style potlucks. The leftovers are just as tasty the next day.

To Make This Italian Breakfast Casserole you will need:

• Italian sausage
• eggs
• jarred artichoke hearts
• garlic
• sun-dried tomatoes
• frozen spinach, thawed
• nutritional yeast
• coconut cream
• Italian seasoning
• nutritional yeast
• sea salt
• black pepper
• 9 x 13 baking dish
• coconut oil
• mixing bowls
• whisk
• skillet
• paper towels
• jarred marinara sauce (optional)

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To begin, you’ll preheat your oven to 350 degrees.

Next you’ll cook some bulk Italian sausage. I prefer to use the hot kind, but you can use mild if you prefer. Cook it in a skillet until it is nice and browned and cooked through.

Break the sausage up with your utensil as it cooks.

Once the meat has cooked, scoop it out to a dish that is lined with paper towels, to absorb the excess grease. Set it aside for now.

Drain a jar of artichoke hearts and coarsely chop them up.

Drain some frozen spinach and squeeze it with your hands to remove all of the excess liquid.

Lightly coat the inside of a 9×13 baking dish with coconut oil or ghee.

Spread the sausage, chopped artichokes and spinach in the pan. Top with some diced, sun-dried tomatoes.

In a mixing bowl, combine 12 eggs, coconut cream, nutritional yeast, Italian seasoning, salt, pepper and garlic. Whisk it all together until it is nice and bubbly.

This is a lot of eggs to whisk by hand. I do this with the whisk attachment for my electric immersion blender.

Pour the egg mixture into the baking dish.

Bake the breakfast casserole for 30-35 minutes or until the eggs are set or a knife inserted in the center comes out clean.

If you like, you can serve this with some of your favorite Marinara sauce as a topping.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

You may also like this served with some Lemon Coolers as the perfect touch to a great brunch!