Sausage, Cheese and Veggie Breakfast Casserole
This delightful Breakfast Casserole features a harmonious blend of Italian chicken sausage, vibrant broccoli, roasted peppers, and gooey mozzarella cheese. It's a perfect dish to kickstart your day!
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Ingredients
- 7 oz 2 links sweet Italian chicken sausage, removed from skin
- 1/3 cup chopped shallots
- 5 oz sliced shiitake mushrooms
- 1 cup chopped roasted red bell peppers
- 1 1/2 cups finely chopped broccoli florets
- 8 large whole eggs
- 4 large egg whites
- 1/4 cup fat free milk
- 2 tbsp grated parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- olive oil spray
- 1 3/4 cups part skim mozzarella
Instructions
- 1
Begin by preheating your oven to 375°F. Lightly coat a 9 x 13 inch baking dish with cooking spray. Layer half of the cheese at the bottom of the dish.
- 2
In a large nonstick skillet, apply cooking spray and heat over medium flame. Add the sausage, breaking it apart as it cooks until it turns brown and is completely cooked. Once done, set it aside.
- 3
In the same skillet, pour in some oil and toss in the shallots and mushrooms. Sauté the mixture until the vegetables soften, which should take around 5 to 6 minutes. Then, incorporate the roasted peppers and broccoli, followed by the cooked sausage. Stir and cook for an additional minute, then remove from the heat. Evenly distribute this mixture over the cheese layer in the baking dish.
- 4
In a separate large bowl, whisk together the eggs, egg whites, milk, parmesan cheese, salt, and pepper until well combined. Gradually pour this egg mixture over the vegetable and sausage layer in the baking dish, and finish by sprinkling the remaining cheese on top.
- 5
Bake the casserole in the preheated oven until a knife inserted into the center comes out clean, which should take about 32 to 35 minutes. Allow it to rest for 8 to 10 minutes before slicing into 8 portions.