Garden-to-Table Breakfast Casserole

Garden-to-Table Breakfast Casserole

Ingredients

From the Garden

• 1 medium red bell pepper, diced

• 2 cups broccoli florets, chopped small

• 1–2 potatoes (about 1 large russet or 2 medium Yukon Golds), peeled and diced

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• Fresh herbs if you have them (chives, parsley, or thyme—optional)

From Your Coop

• 12 large eggs

From the Store

• 1 lb breakfast sausage

• 2 cups shredded cheddar cheese

• 1 cup milk (whole or 2%)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

• 2 tbsp olive oil or butter

Instructions

1. Preheat & prep: Preheat your oven to 350°F. Lightly grease a 9x13 casserole dish.

2. Cook the sausage: Brown the breakfast sausage in a large skillet. Transfer to a bowl and set aside, leaving a bit of the drippings in the pan.

3. Sauté the veggies:
   Add olive oil or butter as needed. Sauté the onions, potatoes, and red pepper for 5–7 minutes until they begin to soften. Add broccoli and garlic; cook 2–3 more minutes.

4. Build the casserole:
   Spread the cooked veggies into the casserole dish. Sprinkle sausage evenly over top, followed by shredded cheddar.

5. Mix the eggs:
   Whisk eggs, milk, salt, pepper, and smoked paprika. Pour evenly over the casserole.

6. Bake:
   Bake for 40–45 minutes, or until the center is set and the top is lightly golden.

7. Serve:
   Rest 10 minutes before slicing. Enjoy warm—perfect with fresh garden tomatoes or greens.