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They say that breakfast is the most important meal of the day. While many people skip or just grab something to drink, I far prefer to have my family fueling their body. This is the time to “break the fast” and your day can be influenced by what you provide it. While a weekday breakfast might be more grab and go, there is something nice about a hearty breakfast. This breakfast casserole filled with broccoli, potatoes, and sausage will delight.
Making Broccoli, Potato and Sausage Breakfast Casserole
- Non-stick cooking spray
- ½ lb. bulk Italian sausage (no casings)
- 1 small red onion, diced
- 1 large russet or Idaho potato, diced
- 2 large eggs
- 3 T. whole milk
- 2 c. fresh broccoli, diced
- ¾ c. sharp cheddar cheese, shredded, divided
- 2 T. fresh chives, finely chopped
- Sea salt and black pepper, to taste
1. Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
2. Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
3. Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
4. In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.
5. Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle remaining cheese across the top.
6. Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
7. Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!
Amount Per Serving: Calories: 327 Total Fat: 18g Saturated Fat: 6g Cholesterol: 132mg Sodium: 651mg Carbohydrates: 20g Sugar: 4g Protein: 22g
Other Breakfast Ideas
Looking for other ideas to help fuel your family’s day? Check out these past recipes:
Steel Cut Oats Breakfast Bowls are a hearty way to start your day.
Muffins are a great item to bake en mass. I often do a double batch and then freeze most of them. Then the boys or I can grab one and warm it up in the toaster oven. While these recipes use regular flour, you can easily substitute with a gluten-free flour blend.
Chocolate Strawberry Muffins are a special treat in our house. And they taste exceptional when slightly warmed so the chocolate melts.
Morning Glory Muffins have been a favorite of mine since I was in junior high. I was introduced to them while visiting family in Rhode Island and had to find a way to make them at home.
Pumpkin Chocolate Chip Muffins are a family favorite. We often stock up on canned pumpkin and make them throughout the year. I’ve used a gluten-free baking blend to make them recently and had thumbs up from everyone who had one.
When fall weather hits, I love the rich flavor of these Streusel Topped Gingerbread Muffins.
Does your family enjoy a tasty breakfast casserole?
What would you serve alongside this one?