Spinach, Sausage, and Leek Breakfast Bake

Ok April, here we go.  This year, my April will be filled with veggies and devoid of carbs.  Inspired by some friends, I’ve decided to do my own ‘cleanse’ this month where I eat lots of real food, less sugar, fewer grains, and little to no alcohol – eek!  It is day three and I am going strong so far, though a day at work was surprisingly more challenging than this past weekend at home.  

Anywhoo, in order to get through this crazy torture I’ve decided to enact on myself, meal prep is going to come in handy.  My friend Carolyn and I are in this together and have an amazing google doc filled with shared recipes that we each have gathered.  While I typically make some variation of egg muffins for breakfast, Carolyn made an egg bake yesterday and I was inspired.

sausage leek spinach breakfast bake

This bake was quick to throw together and then all the magic happened in the oven. Now, pieces are cut and in the fridge and breakfasts are set for the week.  The combination of breakfast sausage and creamy leeks just melts in your mouth.  I bet this would also be tasty with a jalapeno or some mushrooms.


Spinach, Sausage, and Leek Breakfast Bake

  • Servings: 4-5
  • Print

A hearty and versatile egg bake that is a great addition to a brunch table or can be made ahead as a morning grab-and-go breakfast option!


  • 1 small onion – diced
  • 1 leek – diced
  • 5 oz spinach
  • Apx 4 oz of breakfast sausage
  • 10 eggs
  • About 1/2 cup Milk
  • Feta
  • Salt
  • Pepper
  • Crushed Red Pepper
  • Dried Basil

Steps & Notes

  1. Preheat the oven to 350
  2. Saute the sausage and crumble with a wooden spoon
  3. Add the diced onions and leeks and sprinkle with salt, pepper, crushed red pepper and basil. Cook on medium low heat until soft
  4. Break the eggs into a bowl and whisk with a fork. Add the milk and whisk well
  5. Add the cooke veggies to the mixing bowl with the eggs and stir well
  6. Lightly grease a baking dish (9×9) with oil then pour the egg and veggies into the dish
  7. Sprinkle feta on top and add a bit more crushed red pepper and salt
  8. Cook for 35 – 37 minutes until eggs are set

Thoughts for Next Time:

sausage leek spinach egg bake




  1. MB Einerson · · Reply

    I love it! So much easier to wash a 9x 9 pan than a muffin tin 🙂


  2. This is perfect ! My kind of breakfast 🙂


  3. Good luck on your quest for healthier eating! This bake looks delicious, who needs a crust, right?

    Liked by 1 person

    1. Thanks! I figure one can do anything for 30 days – right!? And I agree, for a grab and go weekday breakfast I was fine without the curst. (But lets be honest – sunday brunch I’ll have to work out some sort of crust). I hope all is well!

      Liked by 1 person

      1. Thank you so much, things are going pretty good!


  4. Great breakfast idea and so easy. Looks yum!

    Liked by 1 person

    1. Thanks! It was SO easy, and made the morning quite nice.

      Liked by 1 person

  5. Looks terrific.

    Liked by 1 person

  6. […] food in some new ways. Breakfast is probably the easiest meal to make without carbs because of egg bakes and  shakshuka! Looking for variations (as always) I decided to try this green version in which […]


  7. I do these all the time. I line the pan with nonstick foil. Super easy cleanup! The Bake pops right and and no mess on the pan.


  8. Did you sauté the spinach before mixing it with the eggs? Great recipe but I think I missed something with the spinach.


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