Chicken Sausage and Pesto Egg Casserole
Easy and delicious egg casserole with chicken sausage, veggies, and swirls of pesto.
Ingredients
- 8 large eggs
- 1 cup egg whites
- 1 tbsp olive oil
- 1 lb chicken sausage
- 1 cup diced crimini mushrooms
- 1 red bell pepper, diced
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- ½ cup chiffoned fresh basil
- ½ cup chopped green onion
- ¼ cup pesto
- Kosher salt
- Freshly cracked black pepper
Instructions
-
Preheat oven to 350°F. Grease a 9x13” casserole dish.
-
Combine eggs, egg whites, and cottage cheese in a blender until creamy. Pour into casserole dish and set aside.
-
Heat oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease and add sausage to the egg mixture.
-
Add the mushrooms, bell pepper, onion, and pinch of salt to the same skillet and sauté for 3-4minutes. Stir in garlic, another pinch of salt, and several turns of black pepper and cook for 1 minute more. Add to the casserole dish along with fresh herbs. Stir well to combine. Add dollops of pesto to the eggs and swirl with a spoon.
-
Bake for 35-40 minutes or until the edges are set and the center is barely jiggly.
-
Serve with more fresh basil and green onion.