Make breakfast easy with this make-ahead breakfast casserole. Full of nutrition and flavor, you can’t go wrong.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:Serves 10-12 1x
Category:Breakfast
Ingredients
Scale
1 pound turkey breakfast sausage links
1 red bell pepper, cut into 1-inch dice
1 small onion, finely diced
1 (8-ounce) package white button mushrooms, sliced
1 cup spinach
4 zucchini, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 teaspoon hot sauce
1 1/2 cups cottage cheese
1 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded reduced-fat Parmesan cheese
6 large eggs, lightly beaten
Instructions
Preheat the oven to 350 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
In a large skillet, add the sausage and sauté until fully cooked, about 5 minutes. Break up into pieces and continue to cook until browned.
Remove from the pan with a slotted spoon and place on a plate lined with paper towels.
Add the bell pepper and onion to the same skillet and sauté until tender, about 4 minutes.
Add the mushrooms and cook for about 4 minutes. Add the spinach, mix, and turn off the heat.
In a large bowl, combine the zucchini with the salt, black pepper, garlic powder, red pepper flakes, and hot sauce.
Stir in the cottage cheese, cheddar cheese, and Parmesan cheese.
Mix in the cooked sausage. Mix in the cooked vegetables, then the eggs.
Spoon the mixture into the baking dish. Bake for 40 to 45 minutes until set and the cheese is melted and bubbly. Allow to cool for 5 to 10 minutes before serving.
Notes
You can make this casserole the day before and refrigerate it to bake later. Remove the casserole from the fridge 30 minutes before baking to warm.
