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
Fiber: 1gPotassium: 205mgSodium: 593mgSugar: 2gVitamin A: 1180IUIron: 2mgCalcium: 53mgVitamin C: 10mgCholesterol: 235mgProtein: 15gCarbohydrates: 7gCalories: 204kcalFat: 13gSaturated Fat: 3g
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