This is a great protein packed breakfast that doesn’t take to long to prepare if you prep. I usually will fix the turkey sausage and the vegetables ahead of time and freeze in portions for one casserole. I usually will do this on the weekend while I’m cooking dinner or in the kitchen working on something else. When I want to prepare the casserole, I pull a pack out of the freezer and pop in the microwave for 2 minutes to thaw it out and it is ready to go!
First, we need to make the turkey sausage. Original recipe is located over at Heavenly Homemakers.
1 lb ground turkey (I use the regular and not the all white meat as it is to dry)
1/4 tsp Cumin
1/4 tsp Ground Pepper
1/4 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/2 tsp Thyme
1/2 tsp Kosher Salt
3 Tbsp Minced Onion
1/4 tsp Marjoram
1/4 tsp Oregano
1/8 tsp Cayenne Pepper
1/2 tsp Basil
1/2 tsp Sage
Place your ground turkey in a bowl and add all the spices. Mix thoroughly. Transfer the mixture to a non-stick frying pan and cook the turkey until it is no longer pink. Let the mix cool.
Next I prepare the vegetables for the casserole to place in freezer packs with the sausage. I dice up a green bell pepper, a red bell pepper, and a sweet onion. I then sauté the vegetables on the stove until they are softened. I usually will then add a little bit of butter, 1 Tbsp chili powder, 2 tsp season salt, and 1 tsp smoked paprika (all spices to your taste, I usually add more chili powder) to the vegetables and let that cook down a bit. Let the vegetables cool.
Once the vegetables and turkey sausage are cool, I split them in to three portions and place in freezer bags.
Turkey Sausage and Egg Casserole
1 packet of turkey sausage and mixed vegetables prepared from above
1/2 cup milk
1 cup cheddar cheese
Pinch of salt and pepper to taste
Place eggs in a mixing bowl with the milk and scramble with a whisk. Once mixed, add the turkey sausage and mixed vegetables that have been thawed in the microwave. Then add the cheese and mix.
Spray a small casserole dish with non-stick cooking spray. Pre-heat the oven to 400˚. Bake the mixture in the oven for 20-30 minutes depending on how set you want your eggs. I usually go for the 30 minutes but I like everything cooked completely and a little brown. Let the casserole sit for 5 minutes prior to serving.
This will last in the fridge for a few days. I normally will fix it one morning for breakfast and we have left overs the next morning.
You can also experiment with this recipe. I have added a pinch of nutmeg to the mix and also substituted the milk with Heavy Cream for a creamier texture. You can even try different vegetables or add ham to the casserole instead of turkey sausage. Enjoy!