Sausage, Leek and Asparagus Dill Breakfast Casserole
Sausage, Leek and Asparagus Dill Breakfast Casserole requires around 50 minutes from start to finish. For $2.35 per serving, you get a main course that serves 4. One portion of this dish contains about 29g of protein, 58g of fat, and a total of 662 calories. This recipe from Pale Omg has 847 fans. Head to the store and pick up heavy cream, breakfast sausage, fresh dill, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 67%, this dish is good. If you like this recipe, take a look at these similar recipes: Broccoli & Leek Breakfast Casserole, Sausage and Leek Casserole, and One Pan Lemon Pasta with Sausage, Asparagus, and Dill.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
6-8 stalks of asparagus, chopped
1 pound breakfast sausage (or any other kind of ground meat)
butter or coconut oil, for greasing the dish
8 eggs, whisked
1 tablespoon minced fresh dill
¼ teaspoon garlic powder
¼ cup heavy cream (or coconut milk or almond milk to make strict paleo)
1 medium leek, thinly sliced (only the white part)
salt and pepper, to taste
Equipment:
baking pan
oven
frying pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 325 degrees. Grease an 8×8 baking dish.Place breakfast sausage in a sauté pan over medium heat. Break into small pieces.Once the sausage is half way cooked through, add leeks and asparagus and cook until no pink remains in the sausage. Remove from heat and discard any excess fat left in pan.In a medium bowl, whisk together eggs, cream, dill, garlic powder, and salt and pepper.Pour mixture into greased baking dish, add the sausage mixture, and mix well.Place in oven to bake for 35-40 minutes, until eggs are cooked through in the center and no longer jiggly.
Step by step:
1. Preheat oven to 325 degrees. Grease an 8×8 baking dish.
2. Place breakfast sausage in a sauté pan over medium heat. Break into small pieces.Once the sausage is half way cooked through, add leeks and asparagus and cook until no pink remains in the sausage.
3. Remove from heat and discard any excess fat left in pan.In a medium bowl, whisk together eggs, cream, dill, garlic powder, and salt and pepper.
4. Pour mixture into greased baking dish, add the sausage mixture, and mix well.
5. Place in oven to bake for 35-40 minutes, until eggs are cooked through in the center and no longer jiggly.
Nutrition Information:
covered percent of daily need
