FROM 30/10'S KITCHEN...

Breakfast Casserole

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 4 servings: Each serving counts towards 2 cups of Vegetables, 1 Egg and 2 Egg Whites

 

INGREDIENTS

 

 4 Personal Servings of Isernio’s Italian Chicken Sausage
 1 cup Radish, shredded
 2 cups Cauliflower Stalks, shredded
 2 cups of Broccoli Stalks, shredded
 2 cups of Mushrooms, diced
 1 cup Onion, diced
 4 Eggs
 8 Egg Whites
 Sea Salt, to taste
 Black Pepper, to taste
 Spray olive oil

 

DIRECTIONS

 

1

Preheat the oven to 350ºF and heat a pan over medium high heat.

2

In the pan cook the sausage until cooked through and break into bite sized pieces. Remove the sausage from the pan and place it in a large bowl. In the same pan, sauté the onion and mushrooms until soft (about 1-2 minutes). Add in the shredded vegetables and sauté another 2-3 minutes. Remove the cooked vegetables from the pan and place them in a strainer placed over a bowl (to catch the draining liquid). Leave the vegetables in the strainer for 4-5 minutes then place the drained veggies in with the sausage.

3

Prepare an oven safe 9x9in pan by spraying with the oil, set aside.

4

Add the eggs, egg whites, sea salt and black pepper to the large bowl and mix well to combine.

5

Pour everything from the large bowl into the 9x9 pan and bake for 40-50 minutes, or until the eggs are no longer runny.

 

Ingredients

 4 Personal Servings of Isernio’s Italian Chicken Sausage
 1 cup Radish, shredded
 2 cups Cauliflower Stalks, shredded
 2 cups of Broccoli Stalks, shredded
 2 cups of Mushrooms, diced
 1 cup Onion, diced
 4 Eggs
 8 Egg Whites
 Sea Salt, to taste
 Black Pepper, to taste
 Spray olive oil

Directions

1

Preheat the oven to 350ºF and heat a pan over medium high heat.

2

In the pan cook the sausage until cooked through and break into bite sized pieces. Remove the sausage from the pan and place it in a large bowl. In the same pan, sauté the onion and mushrooms until soft (about 1-2 minutes). Add in the shredded vegetables and sauté another 2-3 minutes. Remove the cooked vegetables from the pan and place them in a strainer placed over a bowl (to catch the draining liquid). Leave the vegetables in the strainer for 4-5 minutes then place the drained veggies in with the sausage.

3

Prepare an oven safe 9x9in pan by spraying with the oil, set aside.

4

Add the eggs, egg whites, sea salt and black pepper to the large bowl and mix well to combine.

5

Pour everything from the large bowl into the 9x9 pan and bake for 40-50 minutes, or until the eggs are no longer runny.

Breakfast Casserole