Description
A hearty and delicious Sausage and Egg Breakfast Casserole perfect for a cozy morning meal.
Ingredients
Scale
- 8 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound breakfast sausage (pork or turkey)
- 1 cup diced bell peppers (any color)
- 1 cup diced onion
- 1 cup fresh spinach, chopped
- 1 cup shredded dairy-free cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, onion powder, salt, and black pepper until well combined.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Add the diced bell peppers, onion, and spinach to the skillet with the sausage and cook for an additional 3-4 minutes until the vegetables are tender.
- Spread the sausage and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring it covers all the ingredients. If using, sprinkle the dairy-free cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set in the center and lightly golden on top.
- Allow the casserole to cool for 5-10 minutes before slicing and serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
- You can customize the vegetables by adding mushrooms, zucchini, or any other favorites you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg