Sometimes you just need a break from cooking breakfast and though this breakfast casserole takes a handful of minutes to make, it gives you a break during the week from making breakfast if your prep this ahead of time. It’s also a great dish to serve for brunch with friends!
This casserole is cheese-less. I used a “cauliflower puree” to cream it up a little and it’s great way to add a little more nutrition to a dish. Cauliflower has cancer fighting benefits as well as boosting brain and heart health. It also aids in being an anti-inflammatory and is rich in vitamins and minerals. So though I used it to create a more creamy texture, I love that my family is getting adding nutrients! If you’re not a big cauliflower fan, don’t worry…..this dish tricks you. There isn’t a pronounced taste of cauliflower at all. In fact, I actually had to ask my hubby if he knew what was in it and he was surprised to hear cauliflower used. And the biggest test was my son – who dislikes cauliflower all together…..and he actually kept going back to get more!
I think you could also do this in a muffin tin and have individual portions all ready to go. I would probably use parchment paper muffin cups so there is no sticking (Have you used these things??? They are a lifesaver! I get mine at Sprouts). You could even double the batch and freeze some! Adjust the cooking time though…..perhaps start checking at 30 minutes.
Well, I will stop babbling now. Let me know if you take a stab at this 🙂
- 8 large eggs
- 2 1/2 cups cooked cauliflower
- 1/2 lb breakfast sausage
- 1 tbsp of favorite cooking fat (bacon grease, ghee, butter, tallow, coconut oil)
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 package sliced portobello mushrooms
- 2 handfuls of spinach
- 2 cups diced tomatoes (or drained 14 oz can diced tomatoes)
- 2 tbsp (divided) garlic powder
- 1 tbsp spicy seasoning
- salt and pepper to taste
- Preheat oven to 350 degrees
- In a very large pan, cook up your breakfast sausage.
- While the sausage is cooking, dice your veggies.
- Once sausage is cooked, transfer to a plate and add a tbsp of cooking fat if sausage doesn't doesn't produce that much (you want about 2 tbsp's worth in pan).
- Add your onions, bell peppers and mushrooms to the pan. Season with 1 tbsp garlic powder, s & p. Cook until onions are translucent. Add tomatoes.
- Toss in spinach and wilt - once wilted, add your sausage back into the pan.
- In a blender, blend the cooked cauliflower to a creamy consistency. Add eggs & 1 tbsp garlic powder, spicy seasoning and s & p.
- In a 8x12 baking dish, put the meat/veggies mixture into dish. Then pour the egg/cauliflower mixture over top. Shake the dish a little to get the egg mixture to seep into the meat/veggies.
- Bake at 350 degrees for 50 minutes. Slightly cool before slicing it.
