Hope everyone had a great weekend! It was absolutely gorgeous here, and I was able to get outside for a few walks/bike rides in the sunshine after a fun Friday night at our first salsa dance class (our small group is taking lessons… it was a riot! You can follow the fun and see what we did to “re-fuel” on my Instagram page). Will have to get a video one of these days to capture the silliness… 😛
In other news, turkey sausage egg casserole was in the books for tonight! I had planned to make a Shepherd’s Pie for Ben to grab for dinners this week, but he said he’d prefer to have a lighter fare. I suggested quiche. He suggested egg casserole!
Of course, I made it as gourmet as I could. Sun-dried tomatoes and all! I kept things easy with some pre-cooked turkey sausage and frozen spinach, day-old bakery buns, and un-skinned (but very washed!) sweet potatoes.
Hope you enjoy!
- 4 hearty buns (I used a garlic brioche)
- 4 T olive oil, divided (2T + 2T)
- 1 small onion, chopped
- 1 cup white mushrooms, sliced
- 1 T minced garlic
- ½ T each dried thyme and parsley
- Pinch each of S&P
- ¾ cup chopped frozen spinach
- 1 small package sun-dried tomatoes
- 1 package fully cooked turkey sausage crumbles (you could also use uncooked or links- just cook, then slice thinly or crumble!)
- 2 sweet potatoes, cut into chunks
- 8 eggs
- ½ cup low fat milk
- 1 tsp nutmeg
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese
- In a large casserole dish sprayed with cooking spray, tear buns into pieces and layer in bottom of dish.
- Heat 2 T olive oil in a large pan over medium-high heat. Add chopped onions, mushrooms, garlic, thyme, parsley, S+P, and cook for 3 minutes or until tender.
- Stir in frozen spinach, tomatoes, and turkey sausage and cook for 2-3 more minutes until spinach is heated through. Pour over the bread in casserole dish.
- In a food processor set to shredding setting, shred sweet potatoes to medium-fine thickness. Pour into a large bowl and stir in remaining 2 T olive oil. Spread in an even layer over the top of the sausage.
- In same bowl, whisk together eggs, milk, nutmeg and garlic powder.
- Pour egg mixture evenly over potatoes in dish, shaking dish a bit to make sure it's evenly distributed (I also sometimes press down the casserole to make sure the bread gets saturated).
- Top with cheese, cover with foil and refrigerate at least 30 minutes (up to overnight) to allow it to set.
- When ready to eat, heat oven to 350 deg and bake 40 mins covered, then 15 minutes uncovered or until potatoes are crisped and cheese is melted.
- Allow to set at least 10 min before slicing and serving! Serve with side salad and a dollop of greek yogurt or sour cream.