Step 1: Preheat your oven to 350°F (175°C). This ensures it’s hot and ready for your wonderful casserole.
Step 2: In a large skillet, heat the avocado oil over medium heat. Add the chopped yellow onion and sauté for about 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, just until fragrant.
Step 3: Add the ground chicken Italian sausage to the skillet. Cook, breaking it apart with a spatula, until it’s browned and cooked through, which should take about 6-8 minutes.
Step 4: Once the sausage is cooked, stir in the sun-dried tomatoes, kalamata olives, artichoke hearts, and baby spinach. Cook for another 2-3 minutes until the spinach is wilted.
Step 5: In a large mixing bowl, whisk together the beaten eggs and crumbled feta cheese. Once well combined, pour this mixture over the sausage and veggie mixture in the skillet. Stir until everything is evenly coated.
Step 6: Transfer the mixture to your prepared baking dish. Spread it evenly and ensure it’s nice and level. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Step 7: Once done, remove the casserole from the oven and let it cool for about 10 minutes. Cut into squares and serve warm. Enjoy your delicious Greek Sausage Breakfast Casserole with Spinach and Feta (Keto) with a side of fresh fruit or a light salad.
