Ingredients:

  • 450 g Ground Breakfast Sausage
  • 1 tbsp Olive Oil or Avocado Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 1 cup Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 12 large Eggs
  • 240 ml Heavy Cream
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 250 g Sharp Cheddar Cheese, shredded
  • 60 g Monterey Jack or Pepper Jack Cheese, shredded

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish. Dice the onion and pepper. Ensure the thawed spinach is squeezed completely dry.
  2. Heat oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up, until fully browned (about 6–8 minutes). Remove the cooked sausage using a slotted spoon and place it on paper towels to drain excess fat.
  3. Add the diced onion and bell pepper to the skillet (discarding most rendered fat). Sauté for 5–7 minutes until softened. Stir in the drained spinach during the last minute.
  4. In a large mixing bowl, whisk the 12 large eggs until frothy. Whisk in the heavy cream, mustard powder, dried thyme, salt, and pepper until the mixture is uniform.
  5. Scatter the drained sausage and sautéed vegetables evenly across the bottom of the prepared casserole dish. Sprinkle the 250g of shredded Cheddar cheese over the mixture.
  6. Slowly and evenly pour the egg and cream mixture over the fillings. Gently press down any loose ingredients with a fork if necessary. Bake for 30 minutes.
  7. Remove the casserole, sprinkle the reserved Monterey Jack or Pepper Jack cheese over the top, and return to the oven for another 10–15 minutes, or until the top is golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove from the oven and let it rest on a cooling rack for 10 minutes before slicing into 8 squares and serving.