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Greek Breakfast Casserole
This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Ingredients
- 1/2 pound Italian turkey sausage links, casings removed
- 1/2 cup chopped green pepper
- 1 shallot, chopped
- 1 cup water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup chopped fresh broccoli
- 1/3 cup sun-dried tomatoes (not packed in oil), chopped
- 6 large eggs
- 6 large egg whites
- 3 tablespoons fat-free milk
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/3 cup crumbled feta cheese
Directions
- 1. Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, 8-10 minutes, breaking sausage into crumbles; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
- 2. In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
- 3. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 179 calories, 9g fat (3g saturated fat), 229mg cholesterol, 435mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
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