Greek Breakfast Casserole

 Cooking 45 minutes
 Preparation 20 minutes
 6 servings


3 packets (3 x 397g) of Florette Wedge Greek-style Potatoes
½ pound turkey sausages, casings removed
125 ml (½ cup) of green bell pepper, chopped
1 small green onion, chopped
250 ml (1 cup) of canned artichoke hearts, rinsed, drained and choppedÀ
250 ml (1 cup) of broccoli, chopped
85 ml (⅓ cup) sun-dried tomatoes, chopped
6 large eggs
6 large egg whites
45 ml (3 tbsp.) of milk
3 ml (½ tsp) of Italian seasoning
1 ml (¼ tsp) of garlic powder
1 ml (¼ tsp) of pepper
85 ml (⅓ cup) of crumbled feta cheese


  1. Preheat oven to 350°F. In a large skillet over medium-high heat, cook the sausage meat, bell pepper and green onion until the meat is no longer pink and crumbled, 8 to 10 min. Transfer everything to a square baking dish sprayed with cooking spray.
  2. Lay the artichokes, broccoli and sun-dried tomatoes on top.
  3. In a large bowl, whisk eggs, egg whites, milk, Italian seasoning, garlic powder and pepper until well blended. Pour over the vegetables.
  4. Sprinkle feta on top.
  5. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 min.
  6. Let rest before serving and meanwhile, on a cookie sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
  7. Serve the breakfast casserole with the Greek potatoes.

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