Sausage Egg Bake
An easy egg casserole that you can prep in 15 minutes before baking!
Servings: 8 servings
Ingredients
- 1 pound breakfast sausage
- ½ yellow onion diced
- 2 cloves garlic minced
- 5 ounces spinach
- 1 cup chopped broccoli
- ½ cup chopped red pepper
- salt and pepper
- ½ cup crumbled feta cheese
- 10 eggs
- ¼ cup fat-free milk
Instructions
- Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick spray.
- Add sausage to a large skillet set over medium heat. Crumble and cook for 2 minutes. Add onions and garlic and cook until browned. Add greens, broccoli and red pepper and cook about 2 minutes or until spinach is wilted. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with feta cheese.
- In a medium bowl, whisk together the eggs and the milk. Pour over sausage-vegetable mixture and bake 25 to 30 minutes or until eggs are set. Let cool slightly and enjoy!
Video
Notes
Storing: Any leftover breakfast bake can be stored in an airtight container in the fridge for 4-5 days.
Reheating: The easiest way to reheat is to place it in the microwave for 30-45 seconds. You can also reheat it in a 350F oven or toaster oven for 5-8 minutes or until warmed through.
Nutrition
Calories: 293kcal | Carbohydrates: 4g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 565mg | Potassium: 398mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2420IU | Vitamin C: 28.1mg | Calcium: 117mg | Iron: 2.3mg