So many of you have asked me for the recipe for the breakfast casserole I make all of the time and I'm finally sharing it today! This is the easiest and super yummy breakfast casserole to make and it freezes and reheats so well. Throw it together on Sunday and eat it all week or make it for your next brunch!
1 cup egg whites
10 turkey breakfast sausage links, sliced
1 medium zucchini, diced
1 medium yellow squash, diced
½ Vidalia onion, diced
2 cloves garlic, minced
3 oz baby portabella mushrooms or sliced mushrooms, rough chopped
1 cup chopped broccoli
2 cups chopped baby spinach
1/3 cup coconut milk from the can – unsweetened!
2 T real bacon bits
Preheat oven to 350 degrees
In large skillet, saute onions, zucchini, squash, broccoli, mushrooms & garlic until veggies are tender.
Add sausage, mix and cook until heated through; remove from heat and let cool for about 5 minutes.
While veggies are cooking, whisk eggs, egg whites & coconut milk in large bowl.
Place chopped spinach into an 8x8 baking dish.
Add cooled veggies to the egg mixture & combine.
Pour the egg/veggie mixture into the baking dish and sprinkle bacon bits on top.
Bake for approximately 40 minutes or until casserole is set.
Eat now, or let cool and refrigerate to enjoy during the week! Just pop a slice into the microwave to warm. I like to cut this into 6 big slices and freeze them.
Calories 192 / Carbs 7g / Fat 9g / Protein 18g / Fiber 2g / Sodium 389mg