Hearty Overnight Breakfast Bake

Spray a 9x13-inch casserole dish with non-stick spray and set aside.

In a large skillet over medium heat, brown the ground pork sausage. Once browned, drain the excess fat and evenly spread the sausage into the prepared casserole dish.

In the same large skillet, add 2 tablespoons of olive oil and sauté the minced garlic, spinach, diced bell peppers, and diced onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute.

Add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly.

In a medium-size bowl, whisk together the eggs, milk, and 1/4 cup of the shredded cheddar cheese.

Pour egg mixture evenly over the sausage and vegetable mixture.

Sprinkle with remaining 1/4 cup of shredded cheddar cheese and add more salt and pepper if desired.

Cover the casserole dish well with plastic wrap or foil and refrigerate at least 8 hours, or up to 1 day.

When ready to bake, preheat the oven to 375ºF (191ºC) and bake for approximately 45 minutes or until edges start to brown. Let it cool for at least 15 minutes before serving.

Store leftovers in the refrigerator for up to 5 days, or freeze the baked casserole for up to 2 months. Reheat individual servings in the microwave.

To freeze unbaked casserole, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and continue with the baking step.