Menu
- Breakfast and brunches
Greek Breakfast Casserole
Cooking 45 minutes
Preparation 20 minutes
6 servingsIngredients
3 packets (3 x 397g) of Champêtre Greek Potatoes
½ pound turkey sausages, casings removed
125 ml (½ cup) of green bell pepper, chopped
1 small green onion, chopped
250 ml (1 cup) of canned artichoke hearts, rinsed, drained and choppedÀ
250 ml (1 cup) of broccoli, chopped
85 ml (⅓ cup) sun-dried tomatoes, chopped
6 large eggs
6 large egg whites
45 ml (3 tbsp.) of milk
3 ml (½ tsp) of Italian seasoning
1 ml (¼ tsp) of garlic powder
1 ml (¼ tsp) of pepper
85 ml (⅓ cup) of crumbled feta cheese
Steps
- Preheat oven to 350°F. In a large skillet over medium-high heat, cook the sausage meat, bell pepper and green onion until the meat is no longer pink and crumbled, 8 to 10 min. Transfer everything to a square baking dish sprayed with cooking spray.
- Lay the artichokes, broccoli and sun-dried tomatoes on top.
- In a large bowl, whisk eggs, egg whites, milk, Italian seasoning, garlic powder and pepper until well blended. Pour over the vegetables.
- Sprinkle feta on top.
- Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 min.
- Let rest before serving and meanwhile, on a cookie sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
- Serve the breakfast casserole with the Greek potatoes.
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