Sausage, Egg and Veggie Casserole

By Nitaj3

Ingredients

• 1 pound sweet italian sausage, casing removed and meat cut into 1" pieces
• 1 tablespoon olive oil
• 1 1/2 teaspoons olive oil
• 1/2 small head (4 ounces total) escarole, chopped
• 2 zucchini (8 ounces), thinly sliced
• 1 red bell pepper, chopped
• 1 small red onion, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 7 large eggs, at room temperature
• 1/2 cup 2% milk, at room temperature
• 1/4 cup (1 ounce) grated parmesan cheese

Preparation

Step 1

Directions
1.Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
2.Cook the sausage in a large skillet over medium-high heat until half-cooked, 6 to 8 minutes, stirring occasionally. Spread over the bottom of the prepared dish. Discard the fat in the skillet. Pour the oil into the same skillet and stir in the escarole, zucchini, bell pepper, onion, salt, and 1/8 teaspoon of the black pepper. Reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8 to 10 minutes. Let cool for 10 minutes and arrange over the sausage.
3.Meanwhile, in a large bowl, combine the eggs, milk, cheese, and remaining 1/8 teaspoon black pepper. Pour over the vegetables. Bake until the eggs are set, 40 to 45 minutes. Cut into squares to serve.