VEGGIE CHEESE CASSEROLE RECIPES

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SAUSAGE, CHEESE AND VEGGIE BREAKFAST CASSEROLE - SKINNYTA…



Sausage, Cheese and Veggie Breakfast Casserole - Skinnyta… image

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 14

7 oz 2 links sweet Italian chicken sausage, removed from skin
olive oil spray
1 3/4 cups part skim mozzarella (shredded (for gf, check labels))
1 tbsp olive oil
1/3 cup chopped shallots
5 oz sliced shiitake mushrooms
1 cup chopped roasted red bell peppers (from a 12 oz jar)
1 1/2 cups finely chopped broccoli florets
8 large whole eggs
4 large egg whites
1/4 cup fat free milk
2 tbsp grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper

Steps:

  • Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of cheese into the baking dish.
  • Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.
  • Add the oil to the skillet with the shallots and mushrooms and saute until vegetables are tender, about 5 to 6 minutes. Add the roasted peppers, broccoli and return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly over the cheese mixture.
  • In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  • Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.

Nutrition Facts : ServingSize 1 square, Calories 230 kcal, CarbohydrateContent 7 g, ProteinContent 19 g, FatContent 13.5 g, SaturatedFatContent 4 g, CholesterolContent 216 mg, SodiumContent 496 mg, FiberContent 1 g, SugarContent 2 g

VEGGIE HAM AND CHEESE BREAKFAST EGG CASSEROLE - SKIN…



Veggie Ham and Cheese Breakfast Egg Casserole - Skin… image

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 14

olive oil spray
2 cups shredded reduced fat sharp cheddar (for gf, check labels)
1 tbsp olive oil
1/3 cup sliced scallions
5 oz sliced shiitake mushrooms
1/2 cup chopped red bell pepper
7 oz finely diced lean ham steak
3/4 cup diced tomatoes (seeded)
1 cup finely chopped broccoli florets
7 large whole eggs
5 large egg whites
1/4 cup fat free milk
1/2 tsp kosher salt
1/4 tsp ground black pepper

Steps:

  • Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
  • Place 1 cup of cheese into the baking dish.
  • Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
  • In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  • Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Nutrition Facts : ServingSize 1 square, Calories 152 kcal, CarbohydrateContent 5 g, ProteinContent 14 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 102 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1 g

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