Italian Sausage Breakfast Casserole with Artichokes
Savory breakfast casserole built on browned Italian sausage, artichoke hearts, and spinach bound together with whisked eggs and coconut cream. Baked until set and optionally topped with marinara sauce. Naturally dairy-free when served without marinara, or adaptable with cheese for traditional versions.
Ingredients
- 1 lb bulk Italian sausage
- 8 oz marinated artichoke hearts, drained
- 1 c frozen spinach, thawed
- ½ c sun-dried tomatoes, dicedfresh diced tomatoes1:1
adjust baking time as fresh tomatoes release more liquid
- 12 eggs
- ½ c coconut cream, unsweetened
- ¼ c nutritional yeast
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- marinara sauce(optional)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cook bulk Italian sausage in a skillet over medium-high heat, breaking it apart with a utensil as it browns and cooks through.
- 3
Transfer cooked sausage to a paper towel-lined dish to drain excess grease.
- 4
Coarsely chop the drained artichoke hearts.
- 5
Squeeze thawed spinach by hand to remove excess liquid.
- 6
Spread sausage, chopped artichokes, and spinach in the baking dish. Top with diced sun-dried tomatoes.
- 7
Combine eggs, coconut cream, nutritional yeast, Italian seasoning, salt, pepper, and garlic in a mixing bowl. Whisk until bubbly, using an immersion blender with whisk attachment if preferred.
- 8
Pour egg mixture over the sausage and vegetable layer.
- 9
Bake for 30-35 minutes until eggs are set or a knife inserted in the center comes out clean.
- 10
Serve with marinara sauce if desired.
Tips
Use an immersion blender with whisk attachment to efficiently combine the large egg mixture instead of whisking by hand.
Ensure thawed spinach is thoroughly squeezed to prevent excess moisture in the casserole.
Sausage choice (hot or mild) adjusts spice level; select according to preference.
Good to Know
Refrigerate covered for up to 4 days. Reheat gently in a 325 degree F oven or microwave before serving.
Assemble entirely the night before, cover, and refrigerate. Bake the next morning, adding 5-10 minutes to bake time if starting cold.
Serve warm with marinara sauce drizzled or spooned over individual portions.
Common Mistakes
Do not skip draining the artichoke hearts or squeezing the spinach to avoid a watery casserole.
Do not overbake or the eggs will become rubbery; check with a knife at 30 minutes.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
adjust baking time as fresh tomatoes release more liquid