Broccoli, Potato and Sausage Breakfast Casserole
This breakfast casserole filled with broccoli, potatoes, and sausage will delight regardless of the time of day.
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.
Or, with the way the boys are in the fall and winter, breakfast is almost at lunchtime.
Making Broccoli, Potato and Sausage Breakfast Casserole
Broccoli, Potato and Sausage Breakfast Casserole
Enjoy this hearty breakfast casserole which is gluten-free.
Ingredients
- 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
Instructions
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 preheated 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!
Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 517Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 169mgSodium: 849mgCarbohydrates: 27gFiber: 5gSugar: 5gProtein: 29g
TAKE CHARGE OF MEALTIME
Weekly Meal Planner
Meal planning can be a daunting task, but with the Weekly Meal Planner in spreadsheet format, it’s a breeze!
It comes with a list of meal ideas to help you plan breakfast, lunch, and dinner for the week ahead. Plus, you can put together your shopping list, so you can make sure you have everything you need.
The planner is the perfect way to make meal planning easy and fun!
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?
