This breakfast casserole is the perfect weekday breakfast! We make this on Sunday night and it lasts throughout the week in the fridge (refrigerate cooked casserole up to 5 days). It’s also a great option when your hosting brunch, as it can be made ahead of time and stored in the fridge up to 24 hours before baking. Don’t be afraid to spice this one up by adding your own favorite ingredients!
Turkey Sausage Breakfast Casserole
16 oz turkey sausage (we used Jennie O)
12oz frozen broccoli
1/2 cup onion, chopped
1 cup green pepper, chopped
3/4 cup red pepper, chopped
2-3 handfuls spinach, roughly chopped
1/2 cup heavy cream
1 cup cheddar, shredded
1/4 tsp garlic powder
2 tbs olive oil
salt and pepper to taste
Prep a 9×13 baking dish with non-stick spray.
Microwave frozen broccoli until thawed, about 3-3 1/2 minutes. Remove from microwave and set aside.
Add olive oil to a large pan over medium heat, cook breakfast sausage until no longer pink. Once the meat is cooked through, add red pepper, green pepper, onion, and spinach, season with salt and pepper and cook until veggies are tender and spinach is wilted, about 5 minutes. Add thawed broccoli and mix to combine.
Pour meat and veggie mixture to the baking dish. Top meat mixture with 1/2 cup of cheese.
Next, crack 12 eggs into a medium size bowl. Add cream, garlic powder, salt and pepper and whisk together.
Pour egg mixture evenly over the meat and top with remaining 1/2 cup of cheese.
Place in the refrigerator for at least 1 hour (up to 24 hours).
Once ready to bake, preheat oven to 375 degrees and bake for 45 minutes. Once cooked, this casserole can either be served, or placed in the fridge for up to 5 days and reheated in the microwave. I always allow the casserole to cool completely before placing it in the fridge.
Yield: 12 servings
(Note: Nutrition information calculated using My Fitness Pal. Varying factors such as product brand or type may change the nutritional information)
This recipe is inspired by Fresh April Flours Make Ahead Meal: Breakfast Casserole