Veggie Breakfast Bake with Chicken Sausage
Author: 
Recipe type: Breakfast & Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 3 links Open Nature® chicken sausage, sliced lengthwise, then diced
  • 2 cups for O Organics® mozzarella cheese, shredded
  • 1 Tablespoon + 2 teaspoons O Organics® Extra Virgin Olive Oil, divided
  • ¼ cup chopped shallot
  • 1 cup chopped roasted red bell peppers
  • ½ chopped green bell pepper
  • 1 cup chopped broccoli florets
  • 12 O Organics® large eggs
  • ¼ cup O Organics® 2% milk
  • ¼ cup grated parmesan cheese
  • Kosher salt and ground black pepper, to taste
Instructions
  1. Preheat the oven 375 degrees F. Coat the bottom of a 9x13 baking dish with 1 teaspoon of olive oil (you can use more, or a little butter, if you need it). Place 1 cup of cheese in the bottom of the baking dish.
  2. In a large nonstick skillet, heat 1 more teaspoon olive oil and cook the sausage over medium-high heat until cooked through.
  3. Add shallots, and sauté until tender, about five minutes. Add red peppers, green peppers and broccoli and cook for about 1 minute until veggies are warmed through and begin to soften. Spread evenly in baking dish.
  4. In a large bowl, whisk eggs with milk. Pour over the veggie mixture and top with the remaining mozzarella cheese. Sprinkle with parmesan, salt and pepper.
  5. Bake until casserole sets, sides begin bubbling and a knife inserted near the center comes out clean, about 35-40 minutes.
  6. Cut into 8 pieces and serve warm, or refrigerate covered for up to three days.
Recipe by In Good Taste at http://ingoodtaste.kitchen/breakfast-cassrole-chicken-veggies/