The ideal meal for Sunday morning, this Greek Breakfast Casserole will quickly become a favorite in your home. Want to plan for the future? You can replace other veggies, proteins, and cheeses, like can carrots, green onions, bacon, or spicy cheddar—the options are limitless! Divide the casserole into six pieces, freeze them individually, and enjoy a delicious microwaveable breakfast or school lunch anytime.
Recipe instructions Greek Breakfast Casserole
Preheat oven to 350 degrees F (180 degrees C). Coat an 8-inch baking dish with cooking spray. Cut turkey sausages into 1-inch pieces.
Cook the sausage, green pepper, and shallots in a large skillet over medium-high heat and stir until they are fully cooked, about 8-10 minutes. Drain the sausage mixture, then transfer it to the baking dish. Add the artichokes, broccoli, and tomatoes on top.
In a big bowl, mix together the eggs, egg whites, milk, Italian seasoning, garlic powder, and pepper until well combined pour the mixture over the sausage and vegetables. Sprinkle feta cheese on top.
Bake without cover until a knife inserted in the center comes out clean, which takes 45-50 minutes. Allow ten minutes before serving.
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