A breakfast casserole is one of my favorite things to cook on Saturday mornings. I just love that you can add almost any kind of veggies and meat (meat totally optional), whisk up some eggs with seasoning, place it all in a casserole dish, and breakfast is ready in forty minutes with minimal mess. Even better, since I'm usually off early on Fridays, I can prep this the evening before, then just pull out the dish while the oven is preheating, and cook it for forty minutes. Breakfast is served.
This is a great recipe for using up veggies from the fridge. You can mix and match nearly anything you like. The meat you use is also versatile. I've made this casserole with turkey sausage, bacon, and prosciutto. Of course, you don't even need to include the meat if you want a vegetarian or more cholesterol friendly dish. If you don't include the meat, just add an extra cup of veggies.
One other note, I don't sauté my peppers and onions before adding them, but I prefer a bit of crunch to my veggies. For a softer texture, give the peppers and onions a quick sauté before layering them into the dish.
Begin by preheating the oven to 350ºF. Lightly spray an 8x8 baking dish with olive oil. I like to use my Misto rather than a store-bought cooking spray.
Spread the cooked sausage on the bottom of the baking dish. Layer the diced peppers and onions and chopped spinach into the dish. Top with grated cheese.
Whisk together the eggs, milk, black pepper, turmeric, and garlic powder. (Yes, the turmeric makes the eggs bright.)
Pour the egg mixture over the meat and veggies. (Note: If you're participating in a Whole30 round, use almond milk and omit the cheese. I did this during my round, and Russ couldn't even tell the difference.)
Place in a preheated oven, and cook for forty minutes or until the center no longer jiggles. Serve with a side of fruit and toasted ancient grain bread, if desired. Yes, it's easy, especially if you prep it the night before, or at least cook the meat and chop the veggies. Assembly is easy.
You might also like: Veggie Breakfast Scramble
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Veggie and Sausage Breakfast Casserole
Veggie and Sausage Breakfast Casserole is so easy to assemble. It's even easier if you prep it the night before, then all you have to do is place it in the oven in the morning. The leftovers also reheat well.
Ingredients
- 1 ¼ cup cooked sausage (I like to use turkey sausage.)
- ½ green bell pepper, diced
- ½ orange bell pepper, diced
- ¼ yellow onion, diced
- ¾ cups chopped spinach, either frozen or fresh
- ¼ cup sharp cheddar cheese grated (Omit for Whole30.)
- 6 eggs
- ¼ cup milk (Use almond milk for Whole30.)
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350ºF. Lightly spray an 8x8 baking dish with olive oil.
- Spread the cooked sausage on the bottom of the baking dish. Layer the diced peppers and onions and chopped spinach into the dish. Top with grated cheese.
- Whisk together the eggs, milk, black pepper, turmeric, and garlic powder.
- Pour the egg mixture over the meat and veggies.
- Place in a preheated oven, and cook for forty minutes or until the center no longer jiggles.
Notes
- If you are cooking your sausage, add about 10 minutes to the prep time. I always cook extra and keep some in the freezer for dishes like this.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 385Total Fat 30gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 330mgSodium 772mgCarbohydrates 7gFiber 2gSugar 3gProtein 22g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
Great breakfast to serve overnight guests the next morning