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Low Calorie Chicken Sausage and Veggie Egg Bake

  • Author: Bailey
  • Total Time: 50 Minutes
  • Yield: 8 Servings 1x
  • Diet: Low Calorie


This easy, low-calorie and low-carb Chicken Sausage and Veggie Egg Bake is perfect for hosting a brunch or to meal prep for the week ahead.


  • 9 eggs
  • 2 links chicken sausage (I used Trader Joe's sweet Italian style), diced
  • 1 cup bell pepper (1 bell pepper), diced
  • 1/2 yellow onion, diced
  • 1 cup reduced-fat shredded cheddar cheese
  • 1/4 cup 1% milk
  • 2 cups spinach, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.
  2. Spray a nonstick skillet over medium heat with olive oil spray or cooking spray. Add peppers and onions and sauté until vegetables are tender, about 5 to 6 minutes. Add the chicken sausage and remove from heat. Spread the vegetables and chicken sausage over the baking dish.
  3. In a large bowl combine the eggs, raw spinach, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with cheese.
  4. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand until cool before cutting into 8 pieces.
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: American