This dish is perfect to get your day started and the best part is if you cook it in advance it is a no prep breakfast! The veggies keep you full, the cheese makes it delicious and by selecting different types of sausage you can change up the taste of this casserole so you can repeat the meal and not feel bored with it. There is slicing and dicing involved with the veggies, but if you invest in a Vidalia Chop Wizard (yes, this is an infomercial buy) then the prep is a breeze!
What I love best about this casserole is that it tastes even better the next day. My husband and I will make double the recipe on Sunday and have access to no prep breakfasts all week. I am not a huge fan of eating right when I get up, so this allows me to take a serving to work, heat it up and enjoy it when my body wants breakfast or for when I get home late and just don’t want to cook.
This recipe is from Gourmet Nutrition written by Dr. John Berardi and Dr. John Williams. You can pick up your own ebook here
Serves: 4 (I usually double the recipe for the week)
Prep Time: 30 min (much less with a Chop Wizard)
You’ll need:
- 1 lb lean turkey sausage sliced (any kind you prefer will do, I am a fan of apple sausage!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchinis, chopped
- 1 ½ cups sliced mushrooms
- 1 tbsp olive oil
- 2 cups cottage cheese
- 2 eggs
- ¾ cup shredded mozzarella cheese
Here’s how:
- Preheat the oven to 350-degrees
- Slice the sausage and brown in a skillet, when browned place in the bottom of a 2qt baking dish
- Add the onion, garlic and olive oil to the same skillet, and sauté till slightly browned
- Add zucchini and mushrooms, sauté for 2 additional minuets
- Add entire veggie mixture on top of the sausage
- In a bowl add cottage cheese and eggs and blend with an electric blender until smooth
- Pour this mixture on top of the veggies and sausage
- Bake at 350-degrees for 35-40 minutes, top with mozzarella cheese and bake for additional 5 min