Turkey Sausage Breakfast Casserole

Try this turkey sausage breakfast casserole made with tortillas, tomatoes, breakfast sausage, and eggs
Staff Writer
Turkey Sausage Breakfast Casserole

JENNIE-O® 

Try this turkey sausage breakfast casserole made with tortillas, tomatoes, breakfast sausage, and eggs.

12
Servings
113
Calories Per Serving
Deliver Ingredients

Ingredients

For the toppings:

  • 1 large whole grain tortilla, if desired
  • 2 Teaspoons olive oil, divided
  • Kosher salt
  • 18 cherry tomatoes, cut in half
  • 1 Tablespoon balsamic vinegar
  • 8 Ounces breakfast sausage, such as JENNIE-O® Lean Turkey Breakfast Sausage Roll – Mild

For the eggs and vegetables:

  • 6 medium crimini or white button mushrooms
  • 1 stalk celery, roughly chopped
  • 3 green onions, roughly chopped
  • 1 Cup shredded and firmly packed kale
  • 3 Tablespoons sun-dried tomatoes, precut packed in oil
  • 1 Tablespoon olive oil reserved from sun dried tomatoes
  • 1 Teaspoon kosher salt
  • 3 whole eggs or ¾ cup egg substitute
  • 1 1/2 Cup liquid egg whites
  • 1/2 Cup shredded low-fat mozzarella cheese
  • 12 basil leaves

Directions

For the toppings:

Heat oven to 350 degrees F.

Make the crispy tortilla topping: Cut tortilla into thin strips, about ¼-inch thick. Toss with 1 teaspoon olive oil and pinch of kosher salt.

Place the tortilla strips on baking sheet. Bake 15 minutes or until golden brown and crispy.

Marinate the tomatoes: In medium bowl, toss cherry tomatoes with balsamic vinegar, 1 pinch kosher salt, and 1 teaspoon olive oil. Set aside. 

Cook sausage: Evenly divide turkey sausage into the mini muffin cups. 

Bake sausage 20 to 25 minutes. Always cook turkey to well-done, 165 degrees F as measured by a meat thermometer. Keep warm.
 

For the eggs and vegetables:

In food processor, add mushrooms, celery, green onions, kale, sun-dried tomatoes, 1 tablespoon olive oil from the jar of sun-dried tomatoes, and 1 teaspoon kosher salt. Pulse the vegetables to roughly chop them into pea-sized pieces.

Add chopped vegetables to large non-stick skillet over medium-high heat. Sauté 5 minutes or until vegetables are softened and tender.

In medium bowl whisk together eggs and liquid egg whites. 

Pour whisked eggs into pan of cooked vegetables. Continue to cook over medium-high heat, stirring constantly with a rubber spatula to build a “fluffy curd," 2 to 3 minutes. 

Assemble the casserole: To assemble final dish, layer egg and vegetable mixture on bottom of casserole. Top with warm turkey sausage and mozzarella cheese. Top cheese with marinated tomatoes, fresh basil leaves, and tortilla crisps.

 

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Cholesterol
18mg
6%
Carbohydrate, by difference
8g
6%
Protein
8g
17%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
69mg
7%
Choline, total
19mg
4%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
83mg
12%
Selenium, Se
6µg
11%
Sodium, Na
248mg
17%
Water
32g
1%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.