Autumn Vegetable Egg Bake

Ingredients:

1 ½ pounds potatoes (combination of Yukon Gold and sweet potatoes), diced into ½ inch cubes

8 ounces mushrooms, sliced

1 large red bell pepper, cored and diced

1 medium yellow onion, diced

3 Tablespoons olive oil

1 pound roll of breakfast sausage

4 cloves garlic, peeled and minced

2 handfuls baby spinach, roughly chopped and stems discarded

15 large eggs

2/3 cup milk

1 ½ Tablespoons seasoned salt and pepper, divided

Parmesan cheese, optional

Instructions:

Preheat oven to 400 degrees.  Grease a 9 x 13-inch baking dish and set aside.

Spread the diced mushrooms, potatoes, bell pepper, and onion out on a parchment-lined baking sheet.  Drizzle evenly with olive oil and season with salt and pepper.  Bake at 400 degrees for about 20-25 minutes, or until potatoes are tender.  Remove from oven and transfer vegetables to the 9 x 13 baking dish.

Place the sausage in a skillet over medium-high heat, crumbling as it cooks.  Once browned, add garlic and spinach and sauté for an additional 2-3 minutes.  Remove from skillet with a slotted spoon, and add to the vegetables in baking dish.  Toss to combine.

In a separate bowl, whisk the eggs, milk, and seasoned salt.  Pour egg mixture over vegetables and sausage.  Bake uncovered for 30-35 minutes, or until a toothpick inserted in the center of casserole comes out clean.  Remove from oven and transfer to a cooling rack for 10 minutes before slicing and serving.  May be served with a sprinkle of Parmesan cheese if desired.

Serves 8

Submitted by:

Kim Martin

Missouri Egg Council