Ingredients: |
Ingredients: • 7 oz (2 links) sweet Italian chicken sausage, removed from skin (I used chicken and feta sausage from Aldi – I decided to do 4 links since it was for dinner and cut the pieces small)
• olive oil spray
• 1 1/2 cups part skim mozzarella, shredded
• 1 tbsp olive oil
• 1/3 cup chopped shallots (I used 1 white onion)
• 5 oz sliced shiitake mushrooms (I used white onion)
• 1 cup chopped roasted red bell peppers (from a 12 oz jar)
• 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
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Directions: |
Directions:• Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of cheese into the baking dish.
• Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.
• Add the oil to the skillet with the shallots and mushrooms and saute until vegetables are tender, about 5 to 6 minutes. Add the roasted peppers, broccoli and return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly overthe cheese mixture.
• In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces. |
This recipe for Sausage, Cheese and Veggie Breakfast Casserole is from