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–+ servings

Spaghetti Squash Turkey Sausage Breakfast Casserole

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SERVINGS 8
Course Breakfast
Cuisine American, Italian
Servings 8
Calories 204 kcal

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
Keyword Breakfast, Eggs, Kale, protein, Spaghetti Squash, Veggies, veggies most
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