Tuscan Brunch Casserole

Tuscan Brunch Casserole with Creamy Pesto Parmesan SauceGo ahead, make it the day before! Slip it in the oven for one hour while you set the table and pull your party together…then enjoy your company. It’s a perfect-fit for Mother’s Day…
Several years ago I entered this recipe in a cook-off after creating it to meet my low-carb needs. I found that when I took it to a friend’s home for brunch, her breakfast casserole that was layered with bread, (and really delish) was popular, but my low-carb casserole was gone! Friends asked for the recipe and I always recommend adding different veggies that you like. I serve it with sliced fresh fruit, muffins, or sliced Panettone French toasted…no syrup needed. Just add a leafy green salad for impressive, no fuss, brunch fare.

I use 5 mild Italian sausages, slip the skins off, and brown it up in a large skillet.

Add chopped red pepper and saute with the sausage till tender-crisp, for about 4 minutes. Drain the fat from the sausage and peppers well and set aside.

Saute fresh baby spinach just until it’s limp…

Add sliced back olives, drained and sliced artichoke hearts, sliced mushrooms, and the sausage, peppers and spinach and let them reside together, cooling, while you whip up the rest!

In a large mixing bowl combine flour and baking powder. Whisk well with two eggs until smooth. Add the remaining 8 eggs and whisk well.

Add cottage cheese…

grated Parmesan cheese…

Italian-blend cheese and oregano, basil, parsley and fresh ground pepper. Whisk together and then add add the cooled sausage and veggies. Stir it up and pour it into a 9×13″ prepared pan.

At this point you may cover and stash it in the fridge till the next day…or you can just bake it!

Bake it in a preheated 350 degree oven for 1 hour.

Garnish servings with sliced tomatoes, fresh Parmesan cheese, fresh basil, and

Creamy Pesto Parmesan Sauce, if you can handle the extra calories!

Tuscan Brunch Casserole

• 1 lb. mild Italian sausage
• 1 red pepper, chopped
• 1 (3.8 oz.) can sliced back olives, drained
• 1 (14 oz.) can artichoke hearts, (remove any tough outside leaves) drain and slice
• 4 ounces fresh mushrooms, sliced
• small bag of baby spinach, pull tails
• 1/2 cup flour
• 1/2 tsp. baking powder
• 10 large eggs
• 2 cups low-fat cottage cheese
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 Tbsp. parsley
• 1 cup Italian blend cheese
• 1 cup grated Parmesan cheese
• Non-stick spray

In a large skillet over medium-high heat brown sausage. Add red pepper and saute till tender crisp, about 4 minutes. Drain the fat from the sausage and peppers and set aside to cool. Saute the spinach just until softened. Drain olives and artichokes. Add mushrooms. In a large mixing bowl combine flour and baking powder. Add two eggs and whisk till smooth. Add remaining 8 eggs and whisk well. Add cottage cheese, Italian blend cheese and Parmesan cheese along with the herbs. Add the cooled sausage and veggies and mix well. Spray a 9×13″ pan with non-stick spray. Pour casserole ingredients into the pan. Cover and store in the fridge or go ahead, pre-heat your oven to 350 degrees and bake uncovered for 1 hour.

Creamy Pesto Parmesan Sauce