Veggie-Loaded Breakfast Casserole with Sausage
Makes 8 servings
2 tablespoons plus 2 teaspoons olive oil (divided)
1⁄2 red onion, diced 1 red bell pepper, diced
10 ounces baby bella mushrooms, sliced
2 teaspoons minced garlic 2 cups broccoli florets 1 summer squash, sliced
5 ounces baby spinach, roughly chopped
12 sausage ounces links, cooked diced Italian
20 ounces frozen shredded potatoes, thawed
10 eggs 1⁄3 cup half-and-half cream 1 tablespoon hot sauce Salt and pepper to taste
6 ounces mushroom brie cheese, cut into small chunks
Preheat oven to 375 degrees.
In a large skillet or Dutch oven over medium heat, heat 2 tablespoons oil. Add onion and bell pepper and sauté 4 minutes. Add mushrooms, garlic, broccoli and squash and continue sautéing 6 to 7 minutes. Add baby spinach and allow it to wilt. Remove from heat.
In another large skillet, add remaining 2 teaspoons oil over medium heat. Add Italian sausage pieces and sauté until brown, about 7 minutes.
Generously coat a 13-by-9-inch casserole dish with vegetable oil spray. Lay the shredded potatoes in bottom of dish and press to make sure they are spread out evenly. Add veggies and sausage over potatoes.
In a large bowl, whisk together eggs, half-and-half, hot sauce, and salt and pepper. Pour egg mixture over prepared veggies in pan. Sprinkle with cheese and another small pinch of salt and pepper.
Bake casserole, uncovered, in preheated oven until top turns golden, 45 to 50 minutes. Allow casserole to cool 10 minutes before slicing and serving.