Tuscan Brunch Casserole
Ahhh…a Spring weekend. It’s time to kick-back and enjoy a little extra rest and relaxation! But when it comes to brunch, it’s a lazy morning for everyone but the cook. Here’s my answer for that dilemma,
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.
- 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
- 2 (8 oz.) packages cream cheese
- 1 cup Italian salad dressing
- 1 cup chicken broth
- 1 cup gated Parmesan cheese
- 1/4 cup pesto
While the casserole is baking, prepare the sauce in a saucepan. Over medium heat, melt the cream cheese. Add salad dressing, cheese, broth and pesto. Stir till well combined. Keep sauce on low heat till time to serve.
Garnish casserole with sauce, fresh basil and sliced tomatoes.