Brunch Breakfast Casserole
This classic egg casserole will be your new breakfast staple! We loaded this recipe up with lots of fresh veggies including asparagus, which is in peak season. You'll get a nice filling of protein from organic eggs, cottage cheese, and breakfast sausage. Serve with a side of organic fresh fruit and you're all set!
Ingredients
- 12 organic eggs
- 1/2 cup organic cottage cheese
- 1 tbsp olive oil (we love Kasandrinos!)
- 1 red bell pepper small diced
- 3 leeks, white part only washed and small diced
- 1 cup chopped spinach
- 1 bunch asparagus tips sliced lengthwise
- 1 pkg breakfast sausage links sliced into halfmoons
- 3 green onions thinly sliced
- 1 cup shredded gruyere or cheddar cheese
Optional Toppings
- avocado sliced
Instructions
- Heat oven to 350 degrees. In a large mixing bowl, whisk 12 eggs until well combined. Gently whisk in the cottage cheese and season the egg mixture with 1 teaspoon of salt.
- Heat a large saute pan over medium-high heat. Add the olive oil. Add in the diced breakfast sausage and cook until the sides start to slightly brown, about 5 minutes. To the sausage, add in the red bell pepper, leeks, chopped spinach, and asparagus tips. Sauté all the vegetables until they become soft and tender, this should take another 5 minutes. Season the mixture with a 1/2 teaspoon of salt and a few cracks of fresh black pepper. Remove the pan from the heat and pour the mixture into a greased 9x13 dish.
- Pour over the egg mixture and using the back of a spoon, gently press in the mixture and move around to make sure it's evenly distributed. Sprinkle with fresh chopped green onions and a cup of cheese.
- Bake until the center is gently set. About 35 minutes. Let rest for 10 minutes before serving. Serve with fresh avocado slices. Enjoy!