everything but the kitchen sink breakfast casserole -

everything but the kitchen sink breakfast casserole

Everything but the kitchen sink breakfast casserole is a delicious way to meal prep breakfast for the work week using up leftover ingredients from your fridge.

Prep Time 15

Cook Time 40

Total Time 55

Servings casserole

Author Chrissie Nelson Rotko

Ingredients

1 pound chorizo or hot/mild breakfast sausage, Italian sausage, or bacon
1 medium red onion peeled and diced (yellow and white onions work too)
3 cloves garlic minced
1 red bell pepper cored and diced (or green pepper)
5-10 oz spinach or kale, coarsely chopped
5 eggs
3 egg whites
handful of fingerling potatoes diced (about 6-12)
2 cups shredded cheddar monteray jack or mozzarella cheese
1/4 teaspoon freshly-ground black pepper

Instructions

Heat oven to 375 degrees F.
Add the chorizo to a medium saute pan. Cook over medium-high heat until browned, crumbling the chorizo with a spoon as it cooks. Remove with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of grease in the saute pan, discarding the rest.
Add the onion, potatoes and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. Add spinach and saute until wilted. Pour the vegetable mixture into the mixing bowl with the sausage. Add 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, egg whites, and black pepper until combined. Then add them to the vegetable mixture, and stir to combine. Pour the mixture into a 9x9-inch baking dish or 9x13 baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown and the cheese begins to bubble. Remove and let the casserole rest for 5 minutes before slicing.

Nutrition