Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Veggie & Sausage Egg Casserole
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Servings:
8
Author:
Autumn Enloe
Ingredients
3
cups
Brussel sprouts, finely diced
3
cups
kale, chopped
2
chicken sausage (nitrate-free), diced
12
eggs
1
cup
milk of choice
4
oz.
goat cheese
1
tsp.
garlic powder
1/4 tsp.
salt and black pepper
Instructions
Preheat oven to 375 degrees F.
Spray a 9×13 pan with cooking spray.
Layer the chopped Brussel sprouts, kale, and diced chicken sausage (I used apple chicken sausage) in the pan.
In a mixing bowl, whisk together the eggs, milk, goat cheese, garlic, salt and pepper. Pour on top of the veggies and chicken sausage.
Place in an oven for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool for 10 minutes before serving. Store extras in the fridge or freezer for later use.
Notes
Bump up the protein by adding extra eggs, or swap out half of the milk for cottage cheese