Mother's Day Brunch Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Wanted a nice brunch but needed to make something I could make ahead of time. This egg and sausage casserole is full of vegetables but you don't have to let your fussy eaters know. It is also low-carb as I have avoided the usual cubes of bread or potatoes. Read more . So I also have a guilt free breakfast for myself. Ingredients:
full recipe turnip hash browns |
12 oz reduced fat pork sausage |
1/2 cup onions |
1 tbsp sage, fresh |
8 egg |
1/2 cup zucchini |
1 cup extra sharp shredded cheddar cheese |
1/2 cup original almond milk |
2 tomatoes, seeded and chopped |
Directions:
1. 1. Preheat oven to 350°F. Cook sausage, fresh sage and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. See Photo
2. 2. spread the hash browns in 13x9-inch baking pan to completely cover the bottom of the pan See Photo. Cover the hash browns with layers of sausage mixture,tomato and cheese See Photo.
3. 3. Beat eggs, 1/2c shredded zucchini, salt and pepper in large bowl with wire whisk until well blended. Pour over ingredients in pan.
4. 4. Bake 35-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
5. Nutrition Info: /recipes/mothers-day-brunch-egg-casserole/#ixzz1LhcxigdM
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