Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.
- 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.
- 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.
- 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