Veggie Breakfast Casserole

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I know, I know, it’s been FOREVER since I last posted , but it’s the holidays people and this girl is busy.  Later I will post a new Brussels Spouts recipe I made for Thanksgiving, but for right now we are going with breakfast for any time of the day.  Will recently decided that he was going to go vegetarian……… I myself did not make the same commitment, but I am supporting him in his goal.  I decided to adapt a breakfast casserole from Bran Appetit to all vegetarian and put my own spin on it and it was delicious.  I will also add a recipe to turn your normal veggie crumbles into a breakfast sausage blend.  The link directs you to the real version while I will post my spin on it, enjoy!

 

 

 

Breakfast Casserole

IMG_5567-682x1024 (1)

  • 1 (12oz) bag of Boca, Morning Star, or other brand of Veggie Crumbles
  • 1 pkg Crescent Rolls (Reduced Fat)
  • 1 cup Shredded Cheddar Cheese (Sargento 4 State Sharp Cheddar Blend)
  • 5 Eggs
  • 1/4 cup Milk
  • 1 Tbsp Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Worcestershire
  • Tabasco
  • 1 Onion, chopped
  • Mixture of bell peppers, chopped

 

Preparation:

Preheat oven to 400 degrees.

 
Place a skillet over medium heat and add peppers and onion.  Once veggies start to cook add frozen sausage and stir.  Once browned add dash of Worcestershire, Tabasco  and breakfast spice blend (below) and set aside.

 
Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.

 
Spread the sausage over the dough and sprinkle the cheese on top of the sausage.

 
In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.

 
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set

 

 

 

Breakfast Spice Blend12-09n2

* recipe found at Cooking for Seven

  • 1 1/2 tsp salt
  • 1/2 tsp rubbed sage
  • 1/2 tsp rubbed summer savory
  • 1/8 tsp ground nutmeg
  • 3/4 tsp marjoram
  • 1/2 tsp ground pepper

 

Preparation:

Stir all ingredients together thoroughly. Store in an airtight container.

 

To make sausage: Mix the spice blend thoroughly with 1 lb of ground pork.

Makes about 1 tablespoon + 3/4 teaspoon, or enough for 1 lb of sausage.

 

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