Sausage, Spinach, and Pepper Breakfast Casserole

This was originally an egg muffin recipe, but I used a full package of ground breakfast sausage and a lot of spinach, so I just poured everything into a baking dish instead. I figured that was easier then filling muffin tins and probably having a lot of leftover egg mixture. Anyways, this turned out looking SO green. I had to warn my mother it would not taste like "greens" and that it was actually really yummy. I like to throw the veggies in the food processor, so the are diced up nice and tiny, because my mom has mentioned to me that she doesn't like the "green stuff." Anyways, I was nervous about this one, but she ate the whole thing with no complaints! I typically make these breakfast dishes for her, so I did not actually taste it besides sampling a few cooked sausage pieces. Anything with eggs and sausage though is always a meal I would devour. I updated the recipe below with the ingredients and directions I used, but if you would rather make a smaller batch of egg muggins then check out the original recipe link below.

Sausage, Spinach, and Pepper Breakfast Casserole
Ingredients:

• 10 large eggs
• 16 ounces ground breakfast sausage
• 1 yellow pepper, chopped
• 1-2 cups baby spinach, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 350 degrees, spray a 9 x 9 baking dish with non-sticking cooking spray or use coconut oil. Set aside.
2. Brown the ground sausage in a medium-sized pan over medium-heat.
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, spinach, and pepper. Pour the batter into the baking dish and bake for 30-35 minutes. 

Original recipe found here