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Overnight Breakfast Casserole Recipe

A great way to use vegetables that you need to use up!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 tomato diced
  • 6 baby bell peppers diced
  • 1/4 red onion diced
  • handful fresh broccoli chopped
  • 1 tbsp olive oil
  • 1/2 cup green salsa (could use red salsa instead!)
  • 1 pita torn into pieces
  • 5 eggs
  • Splash unsweetened almond milk
  • 3 links Amy Lu brand chicken sausages
  • pinch salt and pepper to taste
  • 1 tsp dried oregano
  • 1/4 cup Shredded mozarella cheese

Instructions
 

  • On a sheet pan lined with parchment paper add the vegetables and sprinkle with the seasonings. Add 1 tablespoon olive oil and stir to combine.
  • Roast vegetables for 25 minutes.
  • Set aside and let cool
  • In a casserole dish (9x13) coated with cooking spray - place the potatoes in first.
  • Add the torn pita bread around the casserole dish
  • Roughly chop the roasted vegetables and add to the casserole dish
  • Next add the 3 links of chicken sausage - cut into bite sized pieces.
  • In a separate bowl, add the eggs, salsa, almond milk - whisk to combine.
  • Pour the egg mixture over the vegetables, add the cheese on top
  • At this point, you can cover and refrigerate overnight.
  • Or - you can bake immediately - 400 degrees for 30-40 minutes - until the eggs are set and its lightly browned.

Notes

I love easy make a head dishes like this.  If you are using this for meal prep - it will stay fresh in your fridge for 5 days.
You can also freeze in portion sizes and reheat in an air fryer or oven until heated through - around 10 minutes. 
Weight Watchers Personal Points - Click Here to add my recipe to your WW app!
 
 
 
Keyword breakfast casserole, easy breakfast idea, eggs