Brussel Sprout Breakfast Casserole

Well, well, well, where have I been? I had good intentions for posts in the New Year, but my life has definitely been more busy than anticipated lately. So unfortunately for any of my readers: family, friends, boyfriend and work responsibilities take precedence over blog posts. But! I am back and I have something delicious for you!

You might be thinking Brussel sprouts… For breakfast? Yes, seems a little strange, but if you like them in their normal dinner uses then you will like this. I have been very into this veggie since my friend Sarah made roasted Brussel sprouts at thanksgiving. Since then I have done my share of roasting and sautéing, but I wanted something new, so here we go!

You will need:

10 oz shaved Brussel sprouts
2 tbs olive oil (garlic olive oil if you have it)
1/4 tsp salt
1/4 tsp thyme
Cracked black pepper to taste
1/2 cup nonfat Greek yogurt
2 tbs milk
10 eggs
10 oz frozen shredded potatoes, thawed
8 oz feta cheese (I used Mediterranean herb from Trader Joes- amazing)
Cooking spray

Preheat the oven to 350.

Add olive oil to a sauté pan on medium heat. I used half garlic oil and half regular. Add in the shaved sprouts. Trader joes sells bags of shredded Brussel sprouts and I used that, but you could also rough chop some sprouts if you don’t have a TJs nearby. It’s about 2 cups of shredded sprouts. Add salt, pepper and thyme. Sauté about 5 minutes and then turn off the heat.


In a large bowl add the Greek yogurt and milk stirring to combine. This thins out the yogurt a little so it combines better with the eggs. Crack 10 eggs into the bowl and whisk. Next add the potatoes.



Next add in the sautéed sprouts and 2/3 of the cheese, stirring to combine.


Boots has been missing me since I have been so busy lately. Now when I am home he is pretty much attached at my hip, so he will be in a bunch of these pics, haha. Pour the mixture into a 9×13 dish that has been sprayed with cooking spray.


Then add the rest of the cheese evenly to the top of the casserole.



Bake in the oven covered for 30 minutes and then uncovered for another 20. Let cool for a few minutes before serving. This makes 6-8 pieces depending how hungry you are or if you are serving it alone vs with something else. This would pair nicely with a salad for a brunch or dinner application. Enjoy!





About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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