My Sausage and Veggie Egg Casserole is just what you need for any brunch you are hosting, or really any morning at all! What I love about this satisfying breakfast is that it packs a lot of protein, and is very low in healthy carbs. Most egg casseroles are loaded with bread, but my recipe is gluten free and will be a new family fav. It is also great for leftovers throughout the week. Hope you love this recipe as much as our family does!
Ingredients:
1 lb Owens Naturally Sausage
1/2 zucchini, diced
1/2 red bell pepper, diced
1/2 cup mushrooms, chopped
1 cup cheddar cheese, divided
8 eggs
1 cup cottage cheese
Salt and pepper
Fresh chopped basil
Hot sauce, optional
Directions:
Preheat oven to 350. Grease a baking dish with olive oil.
In a medium pan over medium heat, cook the sausage, crumbling and cooking until brown. Drain and set aside.
Wipe out the pan and add 1 tbsp olive oil, add the veggies, and sauté for 5-7 minutes or until veggies are soft. Sprinkle with salt and pepper and set aside.
In a large bowl, crack the eggs, and add the cottage cheese. Whisk eggs until well blended.
Place the sausage and veggies in prepared baking dish. Top with cheddar cheese. Pour egg mixture over the sausage and veggies. Bake for 30-40 minutes or until eggs are cooked through and no longer jiggly in the center.
Remove from oven and let stand for 10 minutes before serving. Sprinkle with basil and serve with fresh fruit and sliced avocado. Enjoy!
Leave A Comment