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Breakfast Sausage and Egg Bake

average rating is 3 out of 5, based on 150 votes

Pair with a small side of avocado slices for extra healthy fats.
Serve with a fresh cucumber and tomato salad for added crunch and hydration.
Enjoy with a cup of herbal tea or black coffee for a balanced breakfast.

Serves

Prep Time

N/A

Total Time

N/A

Calories

280 Protein

30 Fat

12 Carbs

5 Tags:

low carb breakfast high protein breakfast weight loss recipe diabetic-friendly breakfast turkey sausage egg bake meal prep breakfast healthy breakfast casserole low fat breakfast

Ingredients

1 lb lean turkey sausage (pasture-raised, no sugar added)
8 large eggs (organic, pasture-raised)
1/2 cup unsweetened almond milk
1 cup spinach (organic)
1/2 cup cherry tomatoes, halved (organic)
1/2 cup bell peppers, diced (organic, red or yellow for sweetness)
1/4 cup red onion, finely chopped (organic)
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional, for spice)
1/2 cup feta cheese (optional, for added flavor)

Directions

Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with avocado or olive oil.
Cook the turkey sausage in a skillet over medium heat until browned and cooked through. Drain any excess fat.
Sauté the vegetables: In the same skillet, add the onions, bell peppers, and spinach. Cook for 2-3 minutes until softened.
Whisk the eggs in a mixing bowl with almond milk, sea salt, black pepper, garlic powder, and oregano.
Assemble the bake: Spread the cooked turkey sausage evenly in the baking dish. Add the sautéed vegetables and cherry tomatoes on top. Pour the egg mixture over the ingredients. Sprinkle with feta cheese (if using).
Bake for 25-30 minutes or until the eggs are set and the top is slightly golden.
Cool and serve: Let the bake cool for a few minutes before slicing into portions.