The crisp air of autumn mornings always makes me crave something warm and comforting—like a big, cozy blanket wrapped around my taste buds! Imagine waking up to the scent of cinnamon mingling with savory notes from the kitchen, where this breakfast casserole is bubbling away. It’s like a nostalgic hug from your favorite sweater, perfect for those days when you just want to stay inside, sip on a pumpkin spice latte, and watch the leaves dance in the wind.
Steps
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. Lightly spray a 9 x 13-inch baking dish with cooking spray and set it aside.
- Arrange quartered mushrooms, diced potatoes, red bell pepper, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Bake for 20-25 minutes until the potatoes are tender, then transfer the roasted veggies to the prepared baking dish.
- While the vegetables are roasting, brown the sausage in a large skillet over medium-high heat. Use a wooden spoon to crumble the sausage, then add minced garlic and chopped kale, sautéing for an additional 2-3 minutes until fragrant. Transfer the sausage mixture to the baking dish with the veggies.
- In a separate bowl, whisk together the eggs, milk, Old Bay seasoning, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the veggies and sausage in the baking dish. Use a spoon to gently mix and spread everything into an even layer.
- Bake the casserole uncovered for 30-35 minutes, or until a toothpick inserted in the center comes out clean. If the veggies start to brown too much, cover the dish lightly with foil.
- Allow the casserole to cool for 10 minutes on a cooling rack. Slice, serve warm, and enjoy. Store any leftovers in the refrigerator for up to three days.
Ingredients
- 8 ounces of baby bella mushrooms, quartered
- 1.5 pounds of potatoes, diced into 1/2-inch cubes (half sweet potatoes, half Yukon gold)
- 1 large red bell pepper, cored and diced
- 1 medium white or yellow onion, peeled and diced
- 3 tablespoons of olive oil
- Sea salt and freshly-cracked black pepper, to taste
- 1 pound of ground Italian sausage (or breakfast sausage)
- 4 cloves of garlic, peeled and minced
- 2 handfuls of fresh kale, roughly chopped with tough stems removed
- 15 eggs, whisked
- 2/3 cup of milk
- 1 1/2 tablespoons of Old Bay Seasoning, adjusted to taste
FAQ
- Can I prepare this breakfast casserole in advance?
- Yes, you can prepare the casserole ahead of time. Follow the recipe up to the point where you pour the egg mixture over the veggies and sausage. Then, cover the dish with plastic wrap or foil and store it in the refrigerator for up to 24 hours. Before baking, let it sit at room temperature for about 30 minutes.
- How can I make this recipe vegetarian?
- To make this casserole vegetarian, simply omit the sausage or replace it with a plant-based alternative like vegan sausage.
- What are some variations I can try with this casserole?
- You can add a spicy twist by using spicy Italian sausage or including crushed red pepper flakes. For a cheesy version, incorporate your favorite shredded or crumbled cheeses. You can also swap in different seasonal veggies depending on what is available.
- Is this breakfast casserole suitable for gluten-free or dairy-free diets?
- Yes, this recipe is naturally gluten-free and dairy-free. Just ensure that any additional ingredients you use, such as sausages or milk, are certified gluten-free or dairy-free as needed.
- What if I want to add more vegetables?
- Feel free to customize the casserole by adding other roasted vegetables you enjoy, such as asparagus, broccoli, cauliflower, or Brussels sprouts, alongside the original ingredients.
Tips
- Prepare Ingredients in Advance: To save time, chop and roast the vegetables ahead of time. You can store them in the refrigerator until you’re ready to assemble the casserole.
- Customise with Seasonal Veggies: Feel free to substitute the vegetables with any seasonal produce you have on hand. Asparagus, broccoli, or Brussels sprouts can add a unique flavor and texture to the dish.
- Enhance Flavor with Cheese: While the casserole is flavorful on its own, you can add 1 cup of shredded cheese or 1/2 cup of crumbled soft cheese like goat or feta for extra creaminess.
- Make it Spicy or Mild: Adjust the spice level by choosing a spicy sausage or adding red pepper flakes. Alternatively, use a mild sausage or omit the spice for a milder version.
Equipment
- Large Baking Sheet(s) – If you need to roast vegetables on a large or two medium-sized baking sheets.
- 9 x 13-inch Baking Pan – For assembling and baking the casserole.
- Parchment Paper – To line the baking sheets for roasting.
- Large Sauté Pan – For browning the sausage and sautéing the garlic and kale.
