Servings: 12 Servings
Zucchini Herb Sausage Breakfast Casserole
An easy low-carb breakfast casserole with turkey sausage, zucchini, fresh herbs, and spinach. Perfect for brunch!
Ingredients
- 2 Tbsp avocado oil
- 1 lb turkey breakfast sausage
- 5 cloves garlic minced
- 2 medium-sized zucchini chopped
- 1/4 cup fresh oregano chopped
- 1/4 cup fresh basil chopped
- 1/4 cup chives chopped
- 5 ounces baby spinach
- 1 tsp sea salt
- 18 large eggs well beaten*
- 1 1/2 cups Colby Jack cheese or mozzarella cheese, grated
Instructions
- Preheat the oven to 375 degrees F and lightly oil a large casserole dish.
- Heat the avocado oil over medium heat in a large skillet (I use cast iron). Add the turkey breakfast sausage and brown until cooked through.
- Add the garlic, zucchini, oregano, basil, chives, baby spinach, and sea salt. Cover and cook until spinach has wilted, about 3 minutes.
- Transfer the sausage and vegetable mixture to the casserole dish and spread it into an even layer.
- Beat the eggs well in a mixing bowl with a hand mixer, or in a bowl with a fork until well-combined. Pour the beaten eggs evenly into the casserole dish. Sprinkle with mozarella cheese.
- Bake on the center rack of the preheated oven 45 - 55 minutes, or until casserole is cooked through. Remove from oven and allow casserole to rest 10 minutes before slicing and serving.
Notes
*You can also go with 12 eggs and 2/3 cup of half & half or cream.
Nutrition
Serving: 1of 12, Calories: 262kcal, Carbohydrates: 2g, Protein: 19g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Sugar: 1g