Breakfast Casserole | Food | Illinois Extension | UIUC

Ingredients

• 1 (16 oz.) bulk turkey breakfast sausage
• 1 medium bell pepper, washed, and chopped
• 1 medium onion, chopped
• 3 cups steamed broccoli florets
• 3 cups frozen shredded hash brown potatoes
• 4 eggs
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup all-purpose flour
• 1-1/2 teaspoon. baking powder
• 1/2 teaspoon salt
• 1 Tablespoon canola oil
• 2 cups 1% milk
• 1/4 teaspoon pepper
• Wash hands with soap and water.
• Heat oven to 400°F. Prepare a 13x9” baking dish with cooking spray. Make sure to spray well to avoid sticking.
• Wash hands with soap and water. In a large skillet, sauté sausage, bell pepper, and onion over medium heat until sausage is cooked through (no longer pink). Turn off the heat.
• Add cooked broccoli, frozen hash brown potatoes, and half of the cheese to skillet; mix until evenly combined. Spread in baking dish.
• In a medium bowl, whisk together flour, baking powder, oil, milk, salt, pepper, and eggs until blended. Pour into the baking dish to cover meat and vegetables.
• Sprinkle the remaining cheese evenly over the top. Bake uncovered for about 35-40 minutes, until the knife inserted in the center comes out clean, and the food thermometer reads 165F.