This prep-ahead breakfast bake is perfect for Mother’s Day brunch. All of the prep work can be done the day before, which allows more time to enjoy activities with mom.
The first time that my husband Del was doing the preparation for this breakfast bake I have to admit I turned up my nose. I had a bad attitude about eating leeks for breakfast. Somehow leeks didn’t seem like breakfast food. I am happy to admit that this dish is now one of my favorites. I think it’s good for breakfast, lunch or dinner. It saves well in the fridge, making excellent leftovers.
Preparation time for the dish is roughly an hour. After preparing the dish, it needs to rest in the refrigerator at least an hour or better yet, overnight. The dish is ready to serve after about an hour of baking.
Mother’s Day Breakfast: Sausage, Egg Whites and Greens
- 1 teaspoon, dried oregano
- 1 teaspoon, garlic powder
- 1 teaspoon, sea salt
- 1 teaspoon, crushed red pepper flakes (optional)
- 1/2 tablespoon, ground nutmeg (optional)
- 1 pound, ground breakfast sausage
- 1 tablespoon, light olive oil
- 6 large leeks, using only the light green parts, chopped
- 2 cups, 2% or full-fat small curd cottage cheese
- 4 ounces (1/2 cup of feta goat cheese)
- 4 cups of tightly packed, chopped fresh spinach
- 1 pint of egg whites, lightly beaten
- Non-stick spray or 1 additional tablespoon of light olive oil
In a large bowl, combine all of the dry spices and mix them together with a fork. Add the ground sausage and mix well so the spices are distributed throughout the sausage.
Heat the olive oil in a large skillet over medium heat. Add the spice-sausage mix and cook thoroughly, around 7 to 10 minutes.
Add the leeks to the skillet and cook the mixture until the leeks are slightly tender. Then add the cottage cheese and feta cheese, blending all ingredients evenly. Cook until the feta just begins to melt.
Prepare a 9-inch by 13-inch baking dish by spraying lightly with non-stick spray or use a paper towel to spread 1 tablespoon of olive oil to coat the dish. Use the paper towel to remove excess oil.
Pour the sausage, leek and cheese mixture into the baking dish. Spread the fresh spinach evenly over the top of the mixture. Then pour the egg whites over the top of the spinach, aiming to evenly distribute them across the dish.
Cover the dish and refrigerate overnight. If you are in a rush or want to enjoy it the same day, let the dish rest in the refrigerator at least an hour.
Bake the dish in an oven preheated to 350 degrees for 50 to 65 minutes or until a knife inserted into the center of the dish comes out clean. Let it rest for 10 to 15 minutes before serving.
Dish serves 12.
Recipe by Del Bernhardt, inspired by the Spry Kitchen
- If your family doesn’t care for spicy, substitute ground turkey for the breakfast sausage and eliminate the crushed pepper.
- For the family that loves spicy, substitute hot Italian sausage for breakfast sausage.
- Crumbled goat cheese or grated cheddar cheese can be substituted for the feta goat cheese.
- Optional toppings include fresh diced tomatoes and sour cream.
Check out our 5 Mother’s Day Gift Ideas.