This Italian Breakfast Casserole is delicious for brunch or meal prepping during the week! Loaded with sausage and vegetables, it packs a protein punch!
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound Italian sausage (casings removed)
- 1 cup diced onion
- 2 cups diced bell peppers (any color)
- 8 ounces mushrooms, sliced
- 5 ounces fresh baby spinach, roughly chopped
- 12 eggs
- 1 cup egg whites
- 2 cups mozzarella cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese (can also substitute cottage cheese)
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Spray a 9″ x 13″ baking dish with non-stick cooking spray.
- Add a tablespoon of the olive oil to a large skillet over medium heat. Add the sausage and cook while breaking up into crumbles. When the sausage is about halfway cooked, add the onion to the skillet. Cook for 3-4 minutes until the onion has softened and the sausage is cooked through. Transfer to the prepared baking dish.
- Add the remaining olive oil to the skillet along with the peppers and mushrooms. Cook for 5-7 minutes and then add the spinach, cooking until wilted. Transfer the vegetables to the baking dish.
- Crack the eggs into a large bowl along with 1 cup of the mozzarella cheese, the ricotta cheese, salt and pepper. Beat well until the eggs are blended together and then pour into the baking dish. Give the ingredients a little stir to make sure the eggs get to the bottom of the dish. Top the casserole with the remaining cup of mozzarella cheese and the parmesan cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes. Check the center of the casserole to make sure that no liquid remains. If the center still has some liquid, return the dish to the oven for another 5 minutes.
- Slice into squares and serve.
- Category: Breakfast / Brunch
- Method: Oven
- Cuisine: American
