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Breakfast Casserole

16 oz spicy Italian sausage – sugar free

6 large eggs- beaten

4 cups grated rutabaga – or kohlrabi and rutabaga mix

1 cup fine diced red pepper

½ cup grated fennel

¼ cup fine diced scallions

¼ cup diced green onions

2-3 garlic cloves minced or pressed

1 tsp salt

1 tsp pepper


Preheat oven to 375 degrees

In a skillet over medium heat cook and crumble the sausage until browned. Remove sausage and add to a large bowl, add the grated rutabaga to the bowl.

In the skillet add the scallions, red peppers, and fennel sauté until soft, add in the garlic and cook for a few additional minutes, now add them to the rutabaga and sausage bowl.

Whisk eggs and add in salt and pepper, pour over sausage and veggies, and mix very well.

Pour into a 9x13 baking dish, cover, and bake for 30 minutes, remove cover, and bake for another 15 minutes.

Remove from oven and sprinkle with green onions.

Tip: Sprinkle ½ cup shredded cheese over casserole for the last 15 minutes of baking.

Divide into large servings or 12 small

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