Brunch has the magical ability to transport your taste buds anywhere they'd like to go. Greek Breakfast Casserole, as just one delicious example, is a ticket to blue Mediterranean waters and glowing white marble thanks to the nutty, tangy taste of artichoke and the bright bursts of sun-dried tomatoes. With plenty of hearty eggs, sharp feta cheese, and savory turkey sausage, Greek Breakfast Casserole puts you in a vacation mood whatever the occasion. Just a bite of this dish makes the sunshine feel sparkling!
Ingredients• 1/2 pound Italian turkey sausage links, casings removed • 1/2 cup green pepper, chopped • 1 shallot, chopped • 1 cup water-packed artichoke hearts, rinsed, drained, and chopped • 1 cup fresh broccoli, chopped • 1/3 cup sun-dried tomatoes, not packed in oil, chopped • 6 large eggs • 6 large egg whites • 3 tablespoons fat-free milk • 1/2 teaspoon Italian seasoning • 1/4 teaspoon garlic powder • 1/4 teaspoon pepper • 1/3 cup feta cheese, crumbled
Preheat the oven to 350 degrees F.
Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium heat, cook the sausage, green pepper, and shallot, breaking up the sausage as you cook, until the sausage is no longer pink, about 8-10 minutes.
Drain the fat from the skillet.
Transfer the mixture to the prepared baking dish.
Top the sausage mixture with artichokes, broccoli, and sun-dried tomatoes.
In a large bowl, whisk the eggs, egg whites, milk, Italian seasoning, garlic powder, and pepper.
Pour the egg mixture over the vegetables in the baking dish.
Sprinkle the feta cheese over top.
Bake uncovered until a knife inserted into the center comes out clean, about 45-50 minutes.
Let the casserole stand for 10 minutes.