Breakfast Casserole(Dairy Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 168.8
- Total Fat: 4.7 g
- Cholesterol: 111.1 mg
- Sodium: 496.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 5.2 g
- Protein: 17.0 g
View full nutritional breakdown of Breakfast Casserole(Dairy Free) calories by ingredient
Number of Servings: 9
Ingredients
-
2 cups navy beans(rinsed)
5 large eggs
5 servings eggbeaters egg whites
a splash of almond milk
1 medium onion chopped
1 green pepper chopped
1 celery stalk chopped
1.5 cups chopped Kale
9.6 ounces Jimmy Dean's Hearty Turkey sausage crumbles
Seasoning to taste (grill seasoning combines a lot of great tastes together)
Tips
(Freezes and nukes in the microwave really well. Make on Sunday and eat all week!)
Directions
1.Preheat your oven to 375 F
2.Spray a hot pan with cooking spray and heat the beans with spices to taste. Cook for a bit then mash well.
3.Spray a 9X13 baking dish with cooking spray then spead the beans out as a crust. Cook uncovered in the oven for about 10 minutes.
4.Saute the peppers, onions, and celery in a pan until desired doneness then dump on to the bean crust.
5.Heat the kale in the pan until it's a deeper shade of green.
6.Scramble your eggs in a bowl and add the almond milk and spices.
6.Throw the sausage and kale into the pan, over the other veggies and beans. Pour the eggs on top of it all.
7.Cover with aluminum foil and bake for about 40 minutes.
8.Remove the aluminum foil and cook for another 10 minutes to crisp up any veggies that are not covered with eggs.
9.Let it sit for a couple minutes to cool, cut into 9 pieces and enjoy.
Serving Size: 9 3in X 4in pieces
Number of Servings: 9
Recipe submitted by SparkPeople user ALYSSADM.
2.Spray a hot pan with cooking spray and heat the beans with spices to taste. Cook for a bit then mash well.
3.Spray a 9X13 baking dish with cooking spray then spead the beans out as a crust. Cook uncovered in the oven for about 10 minutes.
4.Saute the peppers, onions, and celery in a pan until desired doneness then dump on to the bean crust.
5.Heat the kale in the pan until it's a deeper shade of green.
6.Scramble your eggs in a bowl and add the almond milk and spices.
6.Throw the sausage and kale into the pan, over the other veggies and beans. Pour the eggs on top of it all.
7.Cover with aluminum foil and bake for about 40 minutes.
8.Remove the aluminum foil and cook for another 10 minutes to crisp up any veggies that are not covered with eggs.
9.Let it sit for a couple minutes to cool, cut into 9 pieces and enjoy.
Serving Size: 9 3in X 4in pieces
Number of Servings: 9
Recipe submitted by SparkPeople user ALYSSADM.