Brunch has the magical ability to transport your taste buds anywhere they’d like to go. Greek Breakfast Casserole, as just one delicious example, is a ticket to blue Mediterranean waters and glowing white marble thanks to the nutty, tangy taste of artichoke and the bright bursts of sun-dried tomatoes. With plenty of hearty eggs, sharp feta cheese, and savory turkey sausage, Greek Breakfast Casserole puts you in a vacation mood whatever the occasion. Just a bite of this dish makes the sunshine feel sparkling!
Ingredients
- 1/2 pound Italian turkey sausage links, casings removed
- 1/2 cup green pepper, chopped
- 1 shallot, chopped
- 1 cup water-packed artichoke hearts, rinsed and drained, chopped
- 1 cup fresh broccoli, chopped
- 1/3 cup sun-dried tomatoes, not packed in oil, chopped
- 6 large eggs, plus 6 large egg whites
- 3 tablespoons fat-free milk
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/3 cup feta cheese, crumbled
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat an 8-inch square baking dish with cooking spray.
Step 3 –In a large skillet over medium heat, cook the sausage, the green pepper, and the shallot, crumbling the meat, until the sausage is no longer pink, about 8-10 minutes.
Step 4 –Drain the fat from the skillet.
Step 5 –Transfer the sausage mixture to the prepared baking dish.
Step 6 –Top the sausage mixture with the artichokes, the broccoli, and the sun-dried tomatoes.
Step 7 –In a large bowl, whisk the eggs, the egg whites, the milk, the Italian seasoning, the garlic powder, and the pepper.
Step 8 –Pour the egg mixture over the vegetables in the baking dish.
Step 9 –Sprinkle the feta cheese over top.
Step 10 –Bake uncovered until a knife inserted into the center comes out clean, about 45-50 minutes.
Step 11 –Let the casserole stand for 10 minutes.
Step 12 –Serve.
