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Turkey Sausage Breakfast Casserole

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

JENNIE-O® 

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

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
Servings12
Calories Per Serving113
Total Fat3g5%
Sugar2gN/A
Saturated1g4.9%
Cholesterol4mg1%
Protein7g14%
Carbs15g5%
Vitamin A30µg3%
Vitamin C6mg10%
Vitamin E0.4mg1.9%
Vitamin K23µg29%
Calcium85mg8%
Fiber1g5%
Folate (food)16µgN/A
Folate equivalent (total)42µg10%
Folic acid15µgN/A
Iron1mg5.5%
Magnesium19mg5%
Monounsaturated1gN/A
Niacin (B3)1mg7%
Phosphorus70mg10%
Polyunsaturated0.5gN/A
Potassium226mg6%
Riboflavin (B2)0.3mg15.5%
Sodium234mg10%
Thiamin (B1)0.1mg8%
Zinc0.5mg3.1%