Description
Breakfast casseroles make an amazing meal prep option, layering protein and veggies in hearty servings that are easily reheated. This Zucchini Sausage Breakfast Casserole is no different!
Ingredients
Units
Scale
- 16oz hot Italian sausage (I used Mulay’s)
- 16oz frozen tater tots
- 1 medium zucchini, spiralized into thin wavy strips
- 2 cloves garlic
- 1/2 red onion, diced
- 2 jalapenos, seeded and diced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 2 teaspoons chopped fresh parsley
- 18 large eggs
- 3/4 cup shredded mozzarella cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9x11 baking dish.
- Lightly salt the spiralized zucchini with 1 teaspoon salt and toss. Bundle zucchini in a dishtowel or nut milk bag and squeeze out excess moisture over the sink.
- Heat olive oil in a cast iron skillet over medium heat. Add sausage and brown, using a spatula to break it down into smaller pieces. Add the garlic, onion, and jalapenos, cooking for 4-6 minutes or until softened. Turn off heat and set aside.
- In a large bowl, add eggs and whisk until eggs are frothy. Stir in oregano, thyme, parsley, mozzarella, sea salt, and black pepper.
- Spread browned sausage and vegetable mixture, spiralized zucchini, and frozen tater tots across the bottom of the baking dish. Pour egg mixture overtop.
- Bake for 40 minutes at 375 degrees F, or until the center is set and the top is golden brown.