Italian Breakfast Casserole with Artichokes and Spinach
Constance Smith - A Good Life Farm
This delicious casserole is a twist on your typical breakfast fare in that it includes artichokes and spinach, along with flavorful Italian sausage.
Prep Time 10mins
Cook Time 40mins
Total Time 50mins
Course Breakfast or Brunch Foods
1lbbulk Italian sausage(hot or mild, according to preference)
8oz.marinated artichoke hearts(drained)
1/2tspfreshly ground black pepper
optional marinara sauce for serving
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.