SAUSAGE & VEGETABLE EGG BAKE

This sausage and vegetable egg bake is a delicious way to fit a complete meal (and some extra veggies) into one pan. Courtesy of The Lean Green Bean, each mouthful is dense with flavor and eggy goodness. This egg bake can be prepared ahead of time, refrigerated and popped into the oven when you’re ready to serve.


under 60 mins
breakfast

Ingredients for servings

    egg bake

  • 1 medium red pepper diced

  • 0.5 cup diced onion

  • 5 ounces frozen spinach thawed and squeezed to remove moisture

  • 2 links chicken sausage chopped

  • 6 large eggs 6 large eggs

  • 4 ounces cheese grated

  • 1.5 cups milk

  • 3 cups bread cubed (Italian loaf or a baguette work well)

  • to taste Black pepper

  • 1 teaspoon paprika

  • 0.5 tsp cayenne pepper Optional

Directions

  • If serving immediately, preheat oven to 350°F (177°C). Alternatively, you may cover prepared mixture with plastic wrap and refrigerate overnight for baking the next day.

  • Combine all ingredients in a large bowl and mix until well combined. Spoon into a greased 9 inch x 9 inch baking pan.

  • Bake at °F (177°C) for 50-60 minutes, until desired degree of doneness is reached

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