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A thick, hearty breakfast casserole layered with browned sausage, bell peppers, caramelized onions, and wilted spinach — bound in a rich, custardy egg base with cream cheese pockets and sharp cheddar melted throughout. Cut into big squares, grab from the freezer, microwave for 3 minutes, and you've got a diner-quality breakfast with zero effort.
Preheat oven to 375°F. Grease a 9x13 baking dish with cooking spray or butter.
Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking into crumbles, until well browned and cooked through. Transfer to a paper-towel-lined plate with a slotted spoon. Drain all but 1 tablespoon of fat from the skillet.
⏱ 8 minutesIn the same skillet with the reserved fat, add the olive oil. Add the diced onion and bell peppers and cook until softened and the onion is turning golden. Add garlic and stir for 30 seconds. Add the baby spinach and stir until fully wilted. Season with a pinch of salt. Remove from heat.
⏱ 7 minutesIn a large bowl, whisk together the eggs and heavy cream until smooth. Add the Italian seasoning, smoked paprika, onion powder, salt, pepper, and red pepper flakes. Whisk to combine. Drop in the cream cheese cubes and stir — the cream cheese doesn't need to be fully smooth; small pockets will melt into rich, creamy pockets throughout the casserole.
Spread the cooked sausage evenly in the bottom of the greased baking dish. Layer the cooked vegetables on top. Sprinkle 2 cups of the shredded cheddar evenly over the vegetables. Pour the egg custard mixture slowly over everything, making sure it seeps into all the layers. Top with the remaining ½ cup of cheddar.
Bake until the center is set (no jiggle), the top is puffed and golden, and a knife inserted in the center comes out clean.
⏱ 35 minutesLet the casserole rest for 15 minutes — this is important so it sets up and cuts cleanly. Garnish with sliced green onions. Cut into 8 large equal squares. For meal prep, cool completely, then wrap each square individually in plastic wrap, then foil. Freeze flat for up to 3 months. Reheat from frozen in the microwave (2.5–3 min, flipping halfway).