Sausage and Spinach Egg Bake

Make sure to save this one! It’s a crowd pleaser that is fantastic for holiday gatherings. This one comes together quickly and plays big! I created this recipe about 7 years ago and have made it more times than I can count. Always a hit! Feel free to change up veggies or omit meat for a vegetarian option.⁣
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Ingredients:⁣
2 Tbsp olive oil⁣
1/2 yellow onion, minced⁣
1 large shallot, minced⁣
2-3 cloves garlic, diced⁣
1 tsp kosher salt⁣
1/4 tsp pepper⁣
10 oz pre-cooked chicken sausage, sliced (approx 4 links)⁣
1 Tbsp Italian herb seasoning⁣
3 cups fresh spinach⁣
12 eggs⁣
2 1/2 cups shredded mozzarella cheese (divided)⁣
1-2 tsp hot sauce (optional)⁣
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Directions:⁣
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Preheat oven to 350 degrees.⁣
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Heat olive oil in a large saucepan over medium high heat. Add onion and shallots and sauté 4-6 minutes or until starting to slightly brown and become translucent. Add garlic, salt and pepper. Sauté 2-3 more minutes.⁣
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Turn heat down to medium. Add sausage and Italian seasoning. Mix well. Sauté 4-5 more minutes or until sausage is starting to slightly brown. Since the sausage will be cooked longer in the egg bake, don’t overdo the time on the stove.⁣
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Turn heat off and add spinach. Combine mixture well. The warmth of the pan and ingredients will soften the spinach but not overcook it. You just want it slightly softened.⁣
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Spray a large casserole dish with nonstick spray. Add sausage mixture to bottom of dish. Set aside.⁣
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In a separate bowl, crack and whisk eggs. Add 1 1/2 cups shredded cheeses and whisk a bit more. If desired, add hot sauce to this mixture.⁣
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Pour egg mixture over sausage mixture in casserole dish. Using a spoon, slightly push down any spinach that may be sticking out so it doesn’t burn. Sprinkle remaining 1 cup cheese on top of eggs.⁣
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Cover casserole dish with foil. Cook in oven for 25 minutes. Remove foil and cook another 15 minutes or until eggs are set and casserole is lightly browned around edges. Be careful to not overcook.⁣
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Remove from oven and let sit 5 minutes until serving. We love to top this with sriracha aioli (see below).

Siracha Aioli:
1 cup avocado mayo
3 tsp sriracha
1 tsp lemon juice
1 egg yolk
½ tsp kosher salt
¼ tsp black pepper

Place all ingredients in Cuisinart or blender. Blend until well combined.