Serves 6
45 min
Turkey Asparagus Breakfast Bake
Recipe GLPR619aab3b77d6e5
A savory breakfast casserole combining seasoned turkey sausage, tender asparagus, and a creamy egg custard enriched with Swiss and Parmesan cheeses. Fresh bell peppers and onions add color and flavor to this wholesome dish that works equally well for brunch, lunch, or dinner.
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Ingredients
1 pound fresh asparagus
1 pound bulk mild turkey breakfast sausage
8 large eggs
1 cup all-purpose flour
2 cups whole milk
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
1/4 cup grated Parmesan cheese
1 cup shredded Swiss cheese
1 teaspoon dry mustard powder
1 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
Non-stick cooking spray
Directions
Preheat oven to 425°F. Coat a 3-quart rectangular baking dish with non-stick cooking spray.
Rinse fresh asparagus under cold water and snap off the woody bases at the natural break point. Discard the tough ends.
Bring a pot of lightly salted water to a boil. Add asparagus and cook for 3 to 6 minutes until just tender-crisp. Drain and immediately place in ice water to stop the cooking process.
When cooled, drain the asparagus well. Set aside 4 or 5 whole spears for garnish, then cut the remaining asparagus into 1.5 to 2-inch pieces.
In a large non-stick skillet over medium-high heat, add the turkey breakfast sausage. Cook, breaking it apart with a spoon, until no pink remains, about 5 to 7 minutes.
Carefully drain off excess grease from the skillet, leaving just enough to coat the pan.
Add the diced onion and red bell pepper to the sausage. Cook, stirring occasionally, until the vegetables are tender, about 3 to 4 minutes. Remove from heat and set aside.
Spread the cooked sausage and vegetable mixture evenly in the prepared baking dish. Top with the cut asparagus pieces, reserving the whole spears for later.
In a large bowl, combine the eggs, milk, flour, Parmesan cheese, dry mustard, seasoned salt, and freshly ground pepper. Whisk vigorously until smooth and well combined, about 1 to 2 minutes.
Pour the egg mixture evenly over the sausage and asparagus in the baking dish.
Bake at 425°F for 20 to 25 minutes, or until a knife inserted near the center comes out clean and the custard is set.
Sprinkle the shredded Swiss cheese evenly over the top. Arrange the reserved whole asparagus spears on the surface in a fan pattern.
Bake for an additional 3 to 5 minutes until the cheese is fully melted and bubbly. Let cool for 2 minutes before serving.
