An Italian breakfast casserole is the perfect way to start ANY day. It combines some breakfast favorites into an easy to make casserole that will feed you all week long! Or, at least feed your family for a morning. And, they sure won’t complain. In fact, you may want to double it to be sure you have enough for everyone because you’re all sure to want seconds!
This recipe uses Organic MuscleEgg egg whites, but our Original plain egg whites will work just as well. Add some sausage mushrooms and what we feel is the secret ingredient – arugula – and you’ve got a breakfast worth making at least once a month! With all the flavors you’d expect, you may want this Italian breakfast casserole even more often than that!
Italian Breakfast Casserole
- 1 lb ground Italian sausage
- 6 eggs
- 1 1/2 cups plain Organic MuscleEgg egg whites
- 2 cups mushrooms
- 1 small onion thinly sliced
- 1 tablespoon olive oil
- 2 cups arugula
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- a pinch red pepper flakes
- 2 teaspoons Italian seasoning blend
- 1/4 cup cherry tomatoes sliced in half
Preheat oven to 350 degrees and coat a 9×13 baking dish with non stick spray or butter. Set aside.
Heat a pan under medium heat and add olive oil. Add sliced onions and mushrooms, saute for 5-6 minutes until softened.
Add Italian sausage, onion powder, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon Italian seasoning blend, and red pepper flakes. Mix well and cook until meat is browned.
Add chopped arugula, tomatoes, and cook for an additional 3-4 minutes. Pour mixture into prepared baking dish.
Add eggs andMuscleEgg egg whites into a large bowl or blender. Add remaining teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon Italian seasoning. Mix well until frothy.
Pour over vegetable meat mixture.
Bake for 25-30 minutes until edges are browned and center is just set.
Serving Size 1 slice (makes 8 slices)
Calories 192 kcal
Total Carbohydrate 2g
Total Fat 13g