Sausage, Pepper, and Onion Egg Bake
Whenever I need a reliable, quick breakfast meal prep for the week, I make a big egg bake with lots of eggs, veggies, and protein. This sausage, pepper, and onion egg bake is my latest version that I’ve been loving. It’s so easy to quickly reheat in the morning to ensure the day kicks off with a blood sugar friendly and protein packed breakfast. This recipe is also perfect for hosting! If you have a big group to cook for, mix this egg bake together and serve it up-it’s so much easier than making scrambled eggs or individual items for everyone.
SAUSAGE, PEPPER, and ONION EGG BAKE
8
servings15
minutes30
minutesWhenever I need a reliable, quick breakfast meal prep for the week, I make a big egg bake with lots of eggs, veggies, and protein. This sausage, pepper, and onion egg bake is my latest version that I’ve been loving. It’s so easy to quickly reheat in the morning to ensure the day kicks off with a blood sugar friendly and protein packed breakfast. This recipe is also perfect for hosting! If you have a big group to cook for, mix this egg bake together and serve it up-it’s so much easier than making scrambled eggs or individual items for everyone.
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Ingredients
2 tablespoons avocado or olive oil
1 pound italian chicken sausage
1 yellow onion, thinly sliced
2 red bell peppers, small dice
12 eggs
3/4 cup unsweetened almond milk
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepepr
3/4 cup shredded cheddar cheese (optional)
Directions
- Preheat the oven to 375ºF and spray a deep 9×13 baking dish with neutral oil.
- Heat the oil over medium heat in a large skillet then add the chicken sausage. Cook until no pink remains and fully cooked. Remove from the skillet and set aside in a small bowl.
- Add the sliced onion and bell peppers to the same pan and cook until the onions are translucent and the peppers are tender, about 7 minutes. Remove the skillet from the heat and set aside.
- In a large bowl, whisk the eggs, almond milk, garlic powder, salt, ad black pepper until evenly combined.
- Evenly spread the cooked chicken sausage, onion, and peppers on the bottom of the baking dish. Pour in the egg mixture and sprinkle the cheese over top (if using). Bake until the egg is just set in the middle and the edges are lightly brown, 30 to 40 minutes.
- Cool completely in the baking dish then slice into 8 even pieces to serve.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: Microwave until warmed, about 2 minutes.
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Delicious and so easy! I used 2% milk, ground chicken seasoned with Italian seasoning, and fresh garlic because that’s what I had on hand. Also cut them up to turn into hearty breakfast sandwiches on English muffins. Excited to play around with different combos! Next time I’ll try using cottage cheese in place of some of the eggs to save money.
I meant to use the optional cheddar cheese but forgot to add it (that part is left out of the steps by the way). I realized near the end of baking and decided to try sprinkling on top. Will they still freeze okay?