I am a huge breakfast food lover. Give me eggs and toast and I can eat that everyday for the rest of my life. Unfortunately, my partner, doesn’t love eggs as much as me. I guess there are some people that get the “ick” from eggs randomly.

This breakfast casserole is the perfect combination for us. This doesn’t taste like it is “eggy” and it doesn’t taste like there are many vegetables in it.

This casserole should take 1-1.5 hours to complete and is 100% worth the vegetable prep time.

Ingredients

• 10 eggs
• 1 bell pepper
• 1 onion
• 4 Italian Sausages
• 6 cups of greens (I used Brussel sprouts chopped finely)
  • Spinach, kale, or cabbage could all work well for this
• 1/2 cup of milk of choice
• 1 bag of diced hashbrowns
  • Or 28 oz of diced potatoes, cooked
• 5-8oz of cheese (I used colby-jack)
• Or just 1lb of any preferred ground meat

Recipe

1. Pre-heat the oven to 350°
2. Dice all the vegetables up
3. Sautee the ground meat until it is fully cooked
4. Sautee the greens and cook down until fully cooked
5. Combine all of the vegetables, meat, eggs, milk, and half of the cheese into the casserole dish
6. Cook the breakfast casserole for 30 minutes
7. Mix the casserole and top with the rest of the cheese.
8. Cook for another 20-30 minutes until fully cooked

We have been topping this veggie-filled breakfast casserole with Melinda Black Truffle Hot Sauce or kimchi. It is fantastic. In general, any kind of hot sauce would work. A little slice of sourdough on the side? Do it.

This is dish is so full of fiber and protein, which makes it perfect for breakfast. It is light and filling (on top of tasting downright delicious.)

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