Italian Sausage Breakfast Casserole
Ingredients
The filling
-
2
tablespoons
extra virgin olive oil
-
1
medium
onion, finely chopped
-
½
pound
cremini mushrooms, thinly sliced
-
5
cloves
garlic, minced
-
1
pound
bulk Italian sausage
-
4
ounces
baby spinach
-
3
cups
shredded white sweet potatoes
-
1
cup
marinara sauce
The egg mixture
-
12
large
eggs
-
¼
cup
full-fat coconut milk
-
¼
cup
nutritional yeast
-
1
teaspoon
dried basil
-
¼
teaspoon
freshly ground black pepper
Seasonings and oils
-
½
teaspoon
Magic Mushroom Powder or Diamond Crystal kosher salt
-
1
teaspoon
Magic Mushroom Powder or Diamond Crystal kosher salt
-
to taste
freshly ground black pepper
-
as needed
avocado oil spray
Instructions
- Preheat the oven to 400°F and heat a large skillet over medium heat.
- Add olive oil, then sauté onion and mushrooms with salt until mushrooms are cooked down.
- Add minced garlic and sauté until fragrant.
- Add Italian sausage, breaking it up and cooking until no longer pink.
- Stir in baby spinach until wilted, then mix in shredded sweet potatoes and marinara sauce.
- In a bowl, whisk together eggs, coconut milk, nutritional yeast, basil, salt, and pepper.
- Grease a casserole pan and spread the sausage mixture evenly in it.
- Pour the egg mixture over the sausage and vegetables.
- Bake for 35 to 40 minutes, rotating halfway, until the top is golden and a toothpick comes out clean.
- Let cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
407
Total fat
30g
Total carbohydrates
15g
Total protein
20g
Sodium
692mg
Cholesterol
289mg
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