Turnip And Sausage Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've been introducing myself to turnips as part of my low-carb diet. Turnips are a terrific substitute for potatoes in most recipes but are earning a favorite spot in my pantry. Ingredients:
2 link sweet italian turkey sausage, cooked |
2 cups raw turnip |
4 egg |
4 oz baby portabello mushrooms |
1/4 cup onions, green |
2 garlic clove |
1 tbsp margarine |
1 tomatoes |
1/2 cup finely shredded mozzarella |
1/4 cup basil, fresh |
2 tbsp fresh oregano |
1/2 cup parsley |
Directions:
1. Preheat oven to 375 degrees.
2. Cook the sausages and chop them into crumbly pieces.
3. Peel then shred the turnips.
4. In a saute pan, melt the butter and cook the onions until translucent, about 5 minutes. Add the mushrooms and garlic to the saute pan and cook for an additional 5 minutes. Allow the onion and mushroom to cool slightly. In a large bowl, combine the onion and mushrooms with the sausage, turnips, eggs, 1 Tablespoon herbs, and salt and pepper. Pour into a 8 x 8 baking dish. Arrange the tomato slices on top of the turnip mixture.
5. Bake for 20 minutes and then cover the pan, returning it to the oven for 20 minutes more. Uncover the casserole and sprinkle with cheese and additional Italian herbs. Place back into the oven for 5 minutes more to melt the cheese.
6. Nutrition Info: /recipes/turnip-sausage-breakfast-casserole/#ixzz1IwjJynBp
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