Italian Breakfast Casserole with Artichokes and Spinach

Prep Time10

Cook Time40

Total Time50

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, you’ll preheat your oven to 350 degrees.
Cook the bulk Italian sausage in a skillet until it is nice and browned and cooked through. Break the sausage up with your utensil as it cooks.
Once the meat has cooked, scoop it out to a dish that is lined with paper towels to absorb the excess grease. Set it aside for now.
Coarsely chop the drained artichoke hearts.
Squeeze the thawed spinach with your hands to remove all of the excess liquid.
Spread the sausage, chopped artichokes, and spinach in the pan. Top with the diced sun-dried tomatoes.
In a mixing bowl, combine the eggs, coconut cream, nutritional yeast, Italian seasoning, salt, pepper, and garlic. Whisk it all together until it is nice and bubbly.
(NOTE: This is a lot of eggs to whisk by hand. I do this with the whisk attachment for my electric immersion blender.)
Pour the egg mixture into the baking dish.
Bake the breakfast casserole for 30-35 minutes, or until the eggs are set or a knife inserted in the center comes out clean.
If you like, you can serve this with some of your favorite Marinara sauce as a topping.
Enjoy!

Use a turkey or beef Italian sausage to be biblically clean.

See This Recipe:

https://cosmopolitancornbread.com/italian-breakfast-casserole/