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.

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
Time: 10 prep + 37 cook = 47 minutes
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!

Ingredients

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

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

Thoughts for Next Time:

Add a bit of a kick with a jalapeno
Make some sort of ‘crust’ with grated potatoes perhaps
Broccoli, Bacon, and Sweet Potato Breakfast Bake

Tags: Eggs, Leek, Onion, Sausage, Spinach

12 comments

MB Einerson · April 4, 2017 - 9:17 am · Reply→

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

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lynne hoareau · April 4, 2017 - 9:53 am · Reply→

This is perfect ! My kind of breakfast 🙂

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anotherfoodieblogger · April 4, 2017 - 12:23 pm · Reply→

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

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1. PantryPortfolio · April 4, 2017 - 8:36 pm · Reply→
  
  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!
  
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  1. anotherfoodieblogger · April 4, 2017 - 9:07 pm ·
    
    Thank you so much, things are going pretty good!
    
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Tracey O'Brien · April 4, 2017 - 3:24 pm · Reply→

Great breakfast idea and so easy. Looks yum!

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1. PantryPortfolio · April 4, 2017 - 8:34 pm · Reply→
  
  Thanks! It was SO easy, and made the morning quite nice.
  
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Lacey · April 6, 2017 - 2:37 pm · Reply→

YUM!

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Donald McKenzie · April 11, 2017 - 4:52 pm · Reply→

Looks terrific.

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The Green Shakshuka Experiment | The Pantry Portfolio · April 13, 2017 - 7:04 pm · Reply→

[…] 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 […]

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Kim · November 16, 2017 - 7:13 pm · Reply→

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.

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Kevin · March 20, 2021 - 1:06 pm · Reply→

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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