Sausage & Veggie Egg Casserole

This Straightforward Sausage and Veggie Egg Casserole makes the reliable high protein savory breakfast! Loaded with your favorite veggies, leafy greens, and flavorful turkey sausage that is sure to be a crowdpleaser!

Boy do A cook have the reliable high protein/low carb breakfast recipe to kickstart your day! This Sausage and Veggie Egg Casserole has all the goods. Everything from sautéed veggies, leafy greens, flavorful sausage and even some CHEESE! A cook keep breakfast casseroles because they are so simple to throw together. You can pretty much add in whatever you want so this is a great breakfast

This is an notable recipe that is so versatile so have fun with this and make it all your own!

What goes in

• 1 pound ground turkey or chicken sausage
• 1 tablespoon 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 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried mustard
• 1 1/2 cups shredded sharp cheddar cheese, or cheese of choice

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide skillet over a lively burner, 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. Use a wide 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!

Keep in mind

*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.