Sausage and Veggie Egg Casserole
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!
Servings: 8
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
- Preheat oven to 350 degrees F.
- 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.
- In a 9x13 casserole dish coated with nonstick spray, mix together cooked sausage, veggie mixture and sprinkle with green onions.
- 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.
- 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
Serving: 8th of recipe | Calories: 346kcal | Carbohydrates: 5.9g | Protein: 24.4g | Fat: 25.2g | Saturated Fat: 10g | Sodium: 778.8mg | Fiber: 1.2g | Sugar: 2g