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, drained, and chopped • 1 cup fresh broccoli, chopped • 1/3 cup sun-dried tomatoes, not packed in oil, chopped • 6 large eggs • 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, crumbledDirections
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, green pepper, and shallot, breaking up the sausage as you cook, until the sausage is no longer pink, about 8-10 minutes.
Step 4
Drain the fat from the skillet.
Step 5
Transfer the mixture to the prepared baking dish.
Step 6
Top the sausage mixture with artichokes, broccoli, and sun-dried tomatoes.
Step 7
In a large bowl, whisk the eggs, egg whites, milk, Italian seasoning, garlic powder, and 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.
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