Greek Breakfast Casserole

Makes 6 servings

The perfect dish for Sunday morning, this Greek Breakfast Casserole will soon be a favorite in your household. You can easily substitute other vegetables, proteins and cheeses, such as carrots, scallions, Canadian bacon or spicy cheddar—the possibilities are endless! Thinking ahead? Cut the casserole into six pieces and freeze individually for convenient and tasty microwave breakfasts and school lunches.

INGREDIENTS

1 lb. Italian turkey sausages
½ cup chopped green bell peppers
1 shallot, chopped
1 cup chopped artichoke hearts
1 cup chopped fresh broccoli
⅓ cup chopped tomatoes
6 large eggs
6 large egg whites
3 tbsp. skim milk
½ tsp. Italian seasoning
¼ tsp. garlic powder
¼ tsp. pepper
⅓ cup crumbled feta cheese

INSTRUCTIONS

1. Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray, Slice turkey sausages into 1-inch pieces.
2. In a large skillet over medium-high heat, cook the sausage, green pepper and shallots, stirring until the sausage is fully cooked, 8–10 minutes. Drain the sausage mixture and transfer to the baking dish. Top with the artichokes, broccoli and tomatoes.
3. In a large bowl, combine the eggs, egg whites, milk, Italian seasoning, garlic powder and pepper until well blended; pour over the sausage and vegetables. Sprinkle with the feta cheese.
4. Bake uncovered until a knife inserted in the middle comes out clean, 45–50 minutes. Let stand 10 minutes before serving.

NUTRITION • PER ONE SERVING

Calories 400
Total Fat 30g (38%)
Saturated Fat 11.35g (57%)
Trans Fat 0.019g
Total Carbohydrate 7g (3%)
Dietary Fiber 2g (7%)
Total Sugars 2g
Includes 0g Added Sugars (0%)
Cholesterol 250mg (83%)
Sodium 790mg (34%)
Protein 24g (48%)
Vitamin D 9mcg (45%)
Calcium 118mg (10%)
Iron 2.46mg (15%)
Potassium 534mg (10%)
Phosphorus (25%)