Greek Breakfast Casserole

• 1/2 pound Italian turkey sausage links, casings removed
• 1/2 cup chopped green pepper
• 1 shallot, chopped
• 1 cup water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup chopped fresh broccoli
• 1/3 cup sun-dried tomatoes (not packed in oil), chopped
• 6 large eggs
• 6 large egg whites
• 3 tablespoons fat-free milk
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup crumbled feta cheese

1. Preheat oven to 350u0b0. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
2. In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
3. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.
4. Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325u0b0. Bake casserole as directed until heated through and a thermometer inserted in center reads 165u0b0.

sausage, green pepper, shallot, water, fresh broccoli, tomatoes, eggs, egg whites, milk, italian seasoning, garlic, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/greek-breakfast-casserole/ (may not work)