Sausage and Veggie Egg Casserole

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This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!

This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!

Boy do I have the perfect low carb breakfast to kickstart your day!  You guys this Sausage and Veggie Egg Casserole has all the goods, everything from sautéed veggies, leafy greens, lean protein and even some CHEESE!  I love breakfast casseroles because they’re so simple to throw together, you can pretty much add in whatever you want, and they are great for feeding a crowd so this recipe is perfect for family vacations, holidays and brunches.

I also love breakfast casseroles for meal prep too!  We’ll make a pan of this on a Sunday and eat it for breakfast for a few days.  Such a time saver and the leftovers are still delicious!

This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!

INGREDIENTS YOU’LL NEED

  • Eggs – you’ll need 12 large eggs for this recipe to fill the entire 9×13 pan
  • Ground sausage – I used lean ground turkey sausage in this recipe, but you could also use ground chicken sausage if that’s what you prefer
  • Onions – I used a combination of white onion that I sautéed with the peppers along with some green onions to add even more flavor and color to the casserole, but any onion variety will work!
  • Bell peppers – I love the flavor of sautéed bell peppers and feel free to use any colored peppers you’d like!  (When making this for Christmas I always like to use red and green for the color)  If you’re not a fan of bell peppers, feel free to substitute other veggies like broccoli or zucchini.
  • Spinach – I used about 3 cups of baby spinach leaves that I roughly chopped.  Remember spinach leaves shrink up when cooked, so make sure to pack in that spinach when measuring!  You could also add more or less if you’d like.
  • Half and half – I like the creaminess of the half and half without being too heavy, but you could also substitute this with any type of milk you’d like such as cow’s milk or almond milk.
  • Shredded cheese – I used sharp cheddar cheese in this recipe, but feel free to use whatever cheese you’d like!  This casserole would taste great with Colby jack, Swiss cheese, pepper jack or even goat cheese.
  • Seasonings – to spice things up and add more flavor I simply seasoned this with salt, pepper and a little dried mustard.  You could also sprinkle in some paprika or even a pinch of cayenne for some spice!

This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!

HOW TO MAKE SAUSAGE EGG CASSEROLE

  1. Brown the sausage.  In a large skillet, cook the ground turkey sausage until it’s all crumbled and no longer pink, about 5 to 7 minutes.  Then transfer the cooked sausage onto a plate and set aside.
  2. Cook the veggies.  In the same skillet you cooked the sausage, drizzle a little olive oil and sauté the onion and bell peppers and cook until onions are translucent and peppers are softened, about 6 minutes.  Add in the chopped spinach, mixing it with the veggies, until just wilted.  Combine the veggies and cooked sausage in 9×13 casserole dish coated with nonstick spray and sprinkle with some green onions.
  3. Mix eggs, cheese and spices.  In a large bowl, whisk together the eggs, half and half (or milk), salt, pepper and dried mustard until all combined.  Mix in shredded cheese and pour the egg mixture all over the sausage and veggies, mixing so that it’s all evenly combined.
  4. Bake!  Pop the egg casserole in the oven and bake for about 35 to 40 minutes, until the top is set (no longer jiggly) and the edges have started to brown.  Let cool for 5 minutes then serve!

HOW TO MAKE EGG MUFFINS

If you’re making this recipe for meal prep, you could also easily make egg muffins for individual servings!  Follow the recipe the same way, just add the sausage and veggies into the muffin tins (instead of a casserole dish) and pour the egg mixture into each muffin tin so that they are all about 2/3rds full.  Then simply bake at 375 degrees F for about 20 to 25 minutes until the egg muffins are set.  Super easy!  My daughter absolutely loves egg muffins so its a fun way to feed her as well.

This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!

CAN YOU FREEZE BREAKFAST CASSEROLE?

Yes of course!  To freeze the entire casserole, let it cool completely after baking in the oven then cover it with plastic wrap and foil and store it in the freezer for up to two months.  You can also freeze individual servings (or muffins), simply slice up squares and wrap them in plastic wrap and foil (or you can use a sealed airtight container) and place those in the freezer.  When you’re ready to eat it, let the casserole thaw out in the fridge then pop it in the oven at 350 degrees for about 25 minutes until heated through.  If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.

MORE BREAKFAST RECIPES FOR A CROWD

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Ingredients

  • 1 lb ground turkey or chicken sausage
  • 1 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cups baby spinach, roughly chopped
  • 2 green onions, chopped
  • 12 eggs
  • 1/3 cup half and half (or milk of choice)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried mustard
  • 1 1/2 cups shredded sharp cheddar cheese (or cheese of choice)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium-high heat, cook turkey sauce until crumbled and browned.  Transfer cooked sausage to a plate and drizzle skillet with olive oil.  Sauté onion and chopped bell peppers and cook until onions are translucent (about 6 minutes) then add chopped spinach and cook until just starting to wilt.
  3. In a 9×13 casserole dish coated with nonstick spray, mix together cooked sausage, veggie mixture and sprinkle with green onions.
  4. In a large bowl, whisk together eggs, half and half, salt, pepper and dried mustard then stir in shredded cheese.  Pour egg mixture over the sausage and veggies in the casserole dish and mix until everything is evenly combined.
  5. Bake egg casserole in the oven for 35 to 40 minutes, until the top is set and edges are slightly browned.  Serve and enjoy!

Notes

*Store leftovers in a sealed, airtight container in the fridge for up to 4 or 5 days.

*You can also freeze this casserole for up to two months.  Just cover the casserole in plastic wrap and foil then place in your freezer or cut into individual servings and wrap separately to freeze.

Nutrition Facts:

  • Serving Size: 8th of recipe
  • Calories: 346
  • Sugar: 2 g
  • Sodium: 778.8 mg
  • Fat: 25.2 g
  • Saturated Fat: 10 g
  • Carbohydrates: 5.9 g
  • Fiber: 1.2 g
  • Protein: 24.4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

This Sausage and Veggie Egg Casserole makes the perfect low carb savory breakfast loaded with your favorite veggies, leafy greens, and delicious turkey sausage that is sure to be a crowdpleaser!



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