Sausage, Mushroom and Feta Breakfast Casserole
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.8
- Total Fat: 15.9 g
- Cholesterol: 292.5 mg
- Sodium: 596.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.1 g
- Protein: 21.1 g
IntroductionFrom the Kalyn's Kitchen blog. A robust, tasty, low carb meal that is very adaptable to what you have in the fridge. From the Kalyn's Kitchen blog. A robust, tasty, low carb meal that is very adaptable to what you have in the fridge.
4 turkey sausage links (I use Shady Brook Farms)
2 cups (8 oz) sliced cremini mushrooms
2 green onions, thinly sliced
8 large eggs
3/4 cup feta cheese
2 T low fat milk
2 t olive oil
I add pepper or paprika but salt is not necessary with the sausage and feta.
This is good around the clock, especially for dinner with a salad or as a snack when I'm running low on protein for the day. It keeps up to a week in the fridge. It also freezes pretty well but will release liquid when it thaws. I often add leftovers like broccoli or spinach.
Crack eggs into bowl and scramble with milk and green onions. Spray 9x11 casserole dish with cooking spray and layer mushrooms and sausage. Crumble feta over them. Pour egg mixture over and make sure ingredients are well distributed in the dish. Bake 30-40 minutes until the eggs set and the top is starting to brown.
Serving Size: Makes 6 hearty servings
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.