This sausage parsnip breakfast casserole is easy to make with only five ingredients. It can feed a large group and still have leftovers for the next day.
Place a large skillet over medium heat. Add the sausage and cook until browned.
While the sausage is cooking, grate the parsnip and chop up the mushrooms to have them ready.
Also, crack your eggs into a large bowl (you will be adding everything else to this bowl later) and whisk them well.
Once the sausage is browned, remove from the skillet and set aside in a bowl for later.
In the same pan, add in the parsnip, mushrooms and greens. Sprinkle with salt and pepper. Sauté, stirring occasionally, for five minutes. Remove from heat.
Add the cooked vegetables and sausage to the bowl with the eggs and mix to combine.
Pour the egg mixture into a 7x11 baking dish and place it in the preheated oven. Cook for 35-40 minutes (until the eggs are cooked through) and let it cool for 5 minutes before serving.
Enjoy your breakfast and any leftovers.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.