How To Make Sausage, Cheese and Veggie Breakfast Casserole
Cook up this breakfast casserole next time you’re in need of a big breakfast. This filling dish has Italian sausage, mushroom, broccoli, and bell pepper.
Serves:
Ingredients
- 7ozItalian chicken sausage,(2 links), sweet, removed from skin
- Olive oil spray
- 1¾cupsmozzarella,part skim, shredded
- 1tbspolive oil
- ⅓cupshallots,chopped
- 5ozshiitake mushrooms,sliced
- 12cupred bell peppers,(12oz jar), chopped and roasted
- 1½cupsbroccoli florets,finely chopped
- 8large Whole Eggs
- 4large egg whites
- ¼cupmilk,fat free
- 2tbspParmesan Cheese,grated
- ½tspkosher salt
- ¼tspground black pepper
Instructions
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Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with oil. Place half of the cheese into the baking dish.
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Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat, breaking up as it cooks until browned and cooked through. Set aside.
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Add the oil to the skillet with the shallots and mushrooms and saute for about 5 to 6 minutes, until vegetables are tender. Add the roasted peppers, broccoli and return the sausage and cook for 1 minute; mix well and remove from heat. Spread evenly over the cheese mixture.
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In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
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Bake for 32 to 35 minutes, until a knife inserted near the center comes out clean. Let stand for 8 to 10 minutes before cutting into 8 pieces.
Nutrition
- Calories: 361.37kcal
- Fat: 22.12g
- Saturated Fat: 7.19g
- Trans Fat: 0.06g
- Monounsaturated Fat: 9.67g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 18.68g
- Fiber: 5.47g
- Sugar: 11.42g
- Protein: 21.61g
- Cholesterol: 231.51mg
- Sodium: 607.44mg
- Calcium: 232.67mg
- Potassium: 768.85mg
- Iron: 2.58mg
- Vitamin A: 503.06µg
- Vitamin C: 298.35mg
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