Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (454g) lean breakfast sausage (such as chicken or turkey sausage), casings removed
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 8 ounces (227g) cremini mushrooms, sliced
  • 5 ounces (142g) fresh spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning (5 ml)
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 1 cup (240 ml) milk (dairy or unsweetened almond milk)
  • ½ cup (120 ml) grated Parmesan cheese (or vegetarian hard cheese)
  • ¼ teaspoon ground nutmeg (1 ml)
  • Salt and freshly ground black pepper to taste
  • ¼ cup (30g) shredded cheddar cheese (or vegan alternative)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned. Add onion and bell peppers and cook until softened, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Stir in spinach and Italian seasoning; cook until spinach is wilted. Season with salt and pepper.
  3. In a large mixing bowl, whisk together eggs, milk, Parmesan cheese, nutmeg, salt, and pepper.
  4. Spread the sausage and vegetable mixture evenly into the prepared baking dish. Pour the egg custard over the top.
  5. Bake in the preheated oven for 40-45 minutes, or until the casserole is set and lightly golden brown. If desired, sprinkle with cheddar cheese during the last 5 minutes of baking.
  6. Let the casserole rest for 10 minutes before slicing and serving.