Week of September 28
Egg & Sausage Breakfast Bake
A hearty, high-protein breakfast casserole with chicken sausage, potatoes, peppers, eggs, and a light cheddar topping.
Prep15 minutesCook50 minutesTotal1 hour 5 minutesMakes6 servings
Estimated per serving
Full macros
Based on 1/6 of the prepared recipe.
- Calories
- 341 kcal
- Protein
- 22 g
- Carbohydrates
- 16 g
- Total fat
- 21 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 1 medium potato, diced
- ½ jalapeño, minced
- 2 tablespoons fajita seasoning
- 10 large eggs
- 2 fl oz (60 ml) unsweetened almond milk
- 6 precooked chicken breakfast sausages, sliced
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- ½ white onion, diced
- 1.4 oz (40 g) cheddar cheese, shredded
Directions
Make it
- Preheat the oven to 400°F (200°C). Coat an 8 × 8-inch (20 × 20 cm) baking dish with spray oil.
- Place the diced potato and jalapeño into the dish and drizzle with olive oil. Lightly season with ½ teaspoon of fajita seasoning, and bake for 10 minutes.
- While the potatoes are roasting, whisk together the eggs and almond milk. Set aside.
- Once the potatoes have roasted, remove them from the oven and reduce the heat to 350°F (180°C).
- Add the sliced sausages, red pepper, green pepper, and onion. Season with the remaining fajita seasoning and salt and pepper to taste.
- Pour the egg mixture over the sausages and vegetables, mixing to combine.
- Place the dish back into the oven and bake for 40 minutes.
- Sprinkle the cheddar cheese on top and bake for an additional 5 minutes.
- Remove the dish from the oven and let it cool for at least 10 minutes before slicing and serving.