Breakfast Casserole

This is a great breakfast to make on a Sunday and have the leftovers for dinner or the next day.

Breakfast Casserole
5 small redskin potatoes
2 zucchini
cooking spray
1 lb turkey sausage
8 eggs
1/2 cup skim milk
1 cup cheddar cheese
salt and pepper

Dice potatoes and zucchini and place in a 9x13 pan coated with cooking spray.
Roast potatoes and zucchini at 350 degrees for 30 minutes.
Meanwhile, brown sausage in skillet and drain any excess grease.
Whisk together eggs, milk, cheese, salt, and pepper.
Add sausage and egg mixture to the veggies and bake for 40 additional minutes.

Mushroom-Cheddar Frittata

Here is another recipe from the Weekend Wizards cooking group. The recipe is from Martha Stewart. This was a great weeknight meal. I would make this again, and would switch up some of the vegetables to whatever I have on hand. This could be used as a great breakfast or brunch item.

Mushroom-Cheddar Frittata

10 oz white mushrooms, trimmed and quartered
1/2 lb red new potatoes, cut into 1/2 inch pieces
1 tbsp olive oil
2 shallots, minced (added)
coarse salt and ground pepper
8 large eggs
1/2 cup milk
1 tbsp Dijon mustard
1/4 tsp hot-pepper sauce
1 cup shredded cheddar cheese
10 oz broccoli, chopped

Preheat oven to 400 degrees.
Spray a 9 inch deep-dish pie plate with cooking spray, and add mushrooms, potatoes, shallots, and oil.
Roast for 20 minutes, tossing once.
Meanwhile combine eggs, milk, mustard, hot-pepper sauce, 1/2 tsp salt, and 1/8 tsp pepper.
Toss in cheese and broccoli.
Pour egg mixture over potato mixture, and stir.
Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, about 45 minutes.