Vegetable Turkey Sausage Egg Casserole


The word casserole has always kind of freaked me out. It’s like the word “moist” and I hate that word.

Okay, anyways…

This casserole is far from gross, it is like biting into a small piece of Heaven. In fact, they probably serve this in Heaven. Probably.

So this recipe is perfect, quick, and easy to assemble on a Sunday night to eat throughout the week.




  • 2 T oil (avocado/olive)
  • 1/3  of a yellow onion (diced)
  • 2 T minced garlic
  • 1 package Applegate Natural Savory Breakfast Sausage
  • 1 cup cherry tomatoes (cut in half)
  • 1 cup diced mushrooms
  • 4 cup of spinach
  • 7 eggs
  • 1/2 cup milk (almond, cow, soy)
  • 1 T oregano
  • 1 T basil
  • 1/4 cup Nutritional Yeast (or parmesan cheese)
  • pepper (to taste)
  • salt (to taste)


  1. Preheat oven to 325
  2. Heat oil in skillet
  3. Add in diced onion and minced garlic
  4. Once the onion and garlic has browned, add in turkey sausage
  5. Once the turkey sausage cooks, cut into bite-size chunks (I just did this in the pan with a spatula)
  6. Add in halved cherry tomatoes and diced mushrooms
  7. Add spinach on top
  8. As the spinach is wilting, break 7 eggs into a bowl
  9. Whisk the eggs in with the milk (I used almond)
  10. Add in oregano, basil, and yeast (or cheese)
  11. Whisk together and add in pepper and salt
  12. Stir the sausage/veggie mixture as the spinach wilts
  13. Remove from heat
  14. Spray a 7×11 pan with olive oil or coconut oil spray
  15. Add sausage/veggie mixture to bottom of the pan
  16. Pour egg mixture over sausage/veggie mixture
  17. Bake for 45 min or until edges brown