Foodie Friday: Veggie Breakfast Casserole

Sep 04, 2020

Foodie Friday: Veggie Breakfast Casserole

Happy Foodie Friday everyone! So many of you hear me say VEGGIES at EVERY meal, but how in the world are you supposed to sneak them into that breakfast? Well, today I have a recipe for you that is packed with veggie goodness and is a great way to get those veggies in the morning without it being boring!

Growing up casseroles were a special occasion, only for holidays, and only when the whole family came over for a meal. It wasn’t until I was on my own that I started making something like this on a weekly basis because of how simple it was! This is the perfect thing to include on Sunday meal prep to make sure you have breakfast knocked out each morning.

Ingredients: Makes 10 servings

• 1 large sweet potato, diced into 1/4 inch chunks

• cooking spray (olive, avocado or coconut oil)

• 1 pound ground breakfast chicken or turkey sausage

• 2 teaspoons olive or avocado oil

• 1/2 cup chopped onion

• 2 cups sliced fresh mushrooms

• 1 cup chopped red bell pepper

• 2 cups torn kale

• 2 teaspoons dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 12 eggs

• ½ cup non-dairy milk*

Instructions:

1. Preheat oven to 400°F.

2. Spray sweet potato chunks with cooking spray and roast in the oven until tender, about 30 minutes, tossing at the halfway point.

3. Meanwhile, cook sausage in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Transfer sausage to a bowl and add 2 teaspoons of oil to the same skillet. Once hot, add onion, red bell pepper and mushrooms to the skillet. Cook until onions are translucent, about 6-7 minutes, then add kale. Cook for another 2-3 minutes to allow kale to wilt. Remove from heat and transfer veggies to the bowl with the sausage.

4. Add to the roasted sweet potato into the bowl as well.

5. Whisk eggs, milk, thyme, garlic, salt and pepper together in a medium bowl. Add egg mixture to the sausage and veggie mixture. Pour into a large baking dish (9 X 13) sprayed with cooking spray.

6. Bake in the preheated oven until set, about 20 to 25 minutes, but the cook time will depend on the size of your baking dish. Let stand for 5 minutes and serve.

7. Store leftovers in an air-tight container in the fridge for 4-5 days.

Nutrition:

Calories: 168

Protein: 17g

Carbohydrates: 7g

Fat: 8g

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