Sausage Egg Casserole
User Reviews
4.2
Sausage Egg Casserole
Description
The casserole begins with roasting diced sweet potatoes until tender and lightly browned. Simultaneously, ground chicken or turkey sausage is cooked until fully browned, then combined with sautéed red bell peppers, onions, mushrooms, and wilted kale seasoned with thyme, garlic powder, salt, and pepper. This vegetable and meat mixture is transferred to a bowl along with the roasted potatoes.
Whisked eggs mixed with a small amount of non-dairy milk are poured over the combined sausage and vegetables, then everything is poured into a greased baking dish. Baking at 400°F until just set yields a casserole with a firm but tender texture, full of layered flavors and wholesome ingredients.
This dish can be prepared ahead by assembling up through the pouring of the egg mixture and refrigerated until baking. It suits breakfast or brunch well and can be adjusted with different milk types or sausage varieties.
Ingredients
- 1 sweet potato diced into 1/4 inch chunks, large
- cooking spray olive, avocado or coconut oil
- 1 pound ground chicken sausage or turkey sausage, breakfast style
- 2 teaspoons olive oil or avocado oil
- 1/2 cup onion chopped
- 2 cups mushrooms fresh, sliced
- 1 cup red bell pepper chopped
- 2 cups kale torn
- 2 teaspoons thyme dried
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 12 egg
- ½ cup non-dairy milk
Instructions
- Preheat oven to 400°F.
- Spray sweet potato chunks with cooking spray and roast in the oven until tender, about 30 minutes, tossing at the halfway point.
- 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.
- Add to the roasted sweet potato into the bowl as well.
- 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.
- 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.
- Store leftovers in an air-tight container in the fridge for 4-5 days.
Notes
- Use 2% milk instead of non-dairy milk if dairy is acceptable.
- Prepare in advance by assembling through step 5, then cover and refrigerate before baking.
- Adjust the baking time depending on your dish size; ensure the egg mixture is fully set before removing from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 168kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Sodium | 513mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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