Breakfast Egg Bake with Challah, Sausage & Spinach
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5 from 1 vote

Breakfast Egg Bake with Challah, Sausage & Spinach

Brunch style breakfast bake with eggs, challah bread, sausage spinach and fresh herbs.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, breakfast egg bake
Servings: 8
Calories: 230kcal


  • 3 cup cubed challah bread
  • 1/4 cup grass-fed butter melted
  • 8-10 breakfast sausages cooked & sliced
  • 3 cup spinach
  • 3 cup organic half & half cream
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 8 large eggs
  • fresh basil for garnish


  • Preheat oven to 425 degrees F. Place cubed challah bread into a casserole dish and toss with melted butter. Bake in oven for about 5 minutes until slightly golden.
  • Remove the challah from the oven and toss with the breakfast sausage.
  • In a small saucepan, stir together half & half, spinach, dill, parsley, black pepper and sea salt. Bring to a simmer over medium low heat. Cook for about 5 minutes.
  • Pour the liquid mixture over the bread mixture. Make little holes in the bread mixture for the eggs. Place each egg into each hole.
  • Place in preheated oven and cook for 30 minutes or until egg whites and yolks are set. Serve immediately with more fresh herbs, such as dill, parsley and basil.


**I would suggest using a bread that can soak up a lot of moisture. Challah or Brioche work well for this.**