Spaghetti Squash Turkey Sausage Breakfast Casserole
SERVINGS 8
Ingredients
- 1 tbsp olive oil enough to coat skillet
- 1/2 medium onion diced
- 1/2 tbsp garlic minced
- 12 oz chicken sausage
- 10 egg large
- 3 tbsp nutritional yeast optional
- 1 tsp italian seasoning
- 1/2 tsp oregano
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1 kale bunch - stems removed and chopped, about 2 cups
- 2 cups spaghetti squash about 1 small spaghetti squash
- 1 sun-dried tomatoes package sliced
Instructions
- Preheat oven to 350F.
- Heat 10″ cast iron skillet (or oven-proof skillet) with 1 TBS oil. Add in diced onion, minced garlic, and chicken sausage slices. Stir frequently until sausage has slightly browned.
- In a large bowl, whisk together eggs and seasonings, set aside.
- Add in chopped kale and cover skillet with lid until kale has cooked down, about 2 minutes. Add in spaghetti squash and stir until noodles are evenly dispersed throughout the pan. Let mixture cook down with uncovered lid. Add in sun-dried tomatoes.
- Gently pour in whisked eggs. Use spatula to lift spaghetti squash mixture allowing eggs to evenly disperse.
- Transfer skillet to preheated oven and bake uncovered for 25-35 minutes, until eggs are set. Middle may bubble up, it will set upon cooling.
- Allow skillet to cool and set for 15-20 minutes. Slice, serve and enjoy!
Nutrition
Calories: 204kcalCarbohydrates: 7gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 235mgSodium: 593mgPotassium: 205mgFiber: 1gSugar: 2gVitamin A: 1180IUVitamin C: 10mgCalcium: 53mgIron: 2mg
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