Cost per meal: $9.57
Cost per serving: $1.06
Prep time: 60 minutes
Estimated Calories: 301
Brunch is a fantastic meal for college students, it’s always a social activity and will double as breakfast and lunch! I named this casserole the Shamrock Egg Bake with Turkey Sausage because of it’s green and gold color, and it’s perfect for spring time! Unlike most breakfast casseroles this one does not need to be prepared a day ahead for the bread to absorb the egg. You can also serve this as a “breakfast for dinner” meal and refrigerate the leftovers! I adapted the original recipe from Taste of Home by adding turkey sausage for additional protein to make this a complete meal.
- 10 links of turkey breakfast sausage
- 1 cup seasoned bread crumbs, divided 1/4 and 3/4
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3 cups (24 ounces) 4% cottage cheese
- 1/2 cup grated Romano or Parmesan cheese
- 5 eggs
1. Coat skillet with cooking spray, heat on medium-high and cook turkey sausage in skillet for approximately 8-10 minutes or until browned. Cool and set aside.
2. Preheat oven to 350°. Coat 8-in. square baking dish with cooking spray and sprinkle 1/4 cup bread crumbs onto the bottom of the dish. Bake bread crumbs for 3-4 minutes or until edges turn golden brown, and remove from oven.
3. In a large bowl mix spinach, cottage cheese, Romano/Parmesan cheese, three eggs and 3/4 cup bread crumbs. Cut sausage links into fourths.
4. Spread half of spinach mixture over bread crumbs in 8-in. dish. Layer with half of the sausage links.
5. Spread second half of spinach mixture and layer with second half of sausage links. Beat remaining two eggs and pour over dish.
6. Bake, uncovered at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes before serving.