Breakfast casserole

Need breakfast in a hurry?  Ever feel so rushed in the mornings that you are worried about getting your day started off right?  Well here is a breakfast casserole that will last for several days, with minimal time prep.  While you are cutting up some veggies for your week, we can add some to this casserole!

casserole 475x354 Breakfast casserole

Ingredients:

6 1/3cups of sliced zucchini and yellow squash  (5C)

3 cups of sliced mushrooms  (1C)

3 cups of brussel sprouts  (4C)

15oz of sausage  (10P)

14 eggs  (14P)

2/3 cup of “505” green chili  (2C)

chili1 224x300 Breakfast casserole

Preparation:

Pre-heat the oven to 350 degrees.  Use your food processor to slice up the squash, mushrooms, and bussel sprouts or you can slice them up with a knife.  While you are cutting up your veggies, place the sausage in large skillet.  Cook the sausage for 10 minutes, then add the veggies to the skillet.  Once the sausage and veggies have cooked for several minutes, place them in a 9 x 13 inch casserole dish.  In another dish whip up the eggs into a scramble, add to the veggies and sausage.  Add the green chili and mix all well together.  Place the dish in the oven and cook for 20 minutes or until the top of the casserole is golden brown.  Once the casserole is cooked, let it cool for 15 minutes, cut the casserole into quarters and then cut the quarters in half. 

This meal makes 24P, 12P, your final pieces will be 3P, 1C.  Add some tasty fruit to fulfill your carbs, and top your piece with some homemade pesto from the nutrition challenge to round out your fats.

 

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