Mushroom, Leek & Sausage Breakfast Casserole

Mushroom, Leek & Sausage Breakfast Casserole
Serves 6

Ingredients:
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 leek bulbs (white part), thinly sliced
8 ounces sliced mushrooms
6 ounce bag baby spinach
2 garlic cloves, minced
6 links or 4 patties chicken or turkey sausage, browned and chopped
12 eggs
¾ cup cottage cheese
Salt/pepper to taste

Directions:
1. Preheat oven to 350 degrees.
2. Heat olive oil in large pan. Add onion, leeks, sliced mushrooms and garlic. Sauté for 10-12 mins until soft. Add the baby spinach and sauté for another minute. Add all sautéed vegetables to the bottom of a 9 x 13 inch baking pan. Sprinkle with salt and pepper to taste.
3. Brown turkey sausage, chop and add to the top of the vegetables in the baking pan.
4. In a large bowl, beat eggs and then add cottage cheese. Sprinkle with salt and pepper. Pour egg mixture over vegetables and sausage.
5. Bake in oven for 30 minutes (or until eggs are set).
6. Slice breakfast casserole into 6 pieces. Serve and enjoy!

Recipe Notes:
Additional ingredients: Serve with micro-greens on top, avocado on the side or with a fruit salad
No sausage: Use bacon instead
Want some spice: Add red pepper chili flakes
Leftovers: Refrigerate in an airtight container for up to three days.