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Healthy Italian Sausage Egg Bake
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
 
An egg-cellent make-ahead meal that's made healthy and perfect for a gathering!
Ingredients
  • 12 oz lean Italian turkey sausage casings removed
  • 1/2 medium onion chopped (1/2 cup)
  • 1 medium red bell pepper chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 1 bag/box 9-10 oz frozen chopped spinach or kale, thawed and drained well
  • 4 cups shredded hash brown potatoes (can use frozen or refrigerated or make your own (thaw if using frozen)
  • 12 eggs
  • 3/4 cup almond milk any milk will work
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • foil
Instructions
  1. If baking right away, heat oven to 350 degrees F.
  2. Spray a 13x9-inch (3-quart) glass baking dish with a natural cooking spray.
  3. In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale.
  4. In baking dish, mix cooked sausage mixture and shredded potatoes.
  5. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
  6. If you wish to bake right way or whenever you're ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.
Recipe Notes

Adapted from an Italian sausage egg back at LiveBetterAmerica.com.

Nutrition Facts
12 Servings
Amount Per Serving

Calories 153.5

Total Fat 4.8 g

Saturated Fat 0.9 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.1 g

Cholesterol 32.1 mg

Sodium 399.6 mg

Potassium 56.2 mg

Total Carbohydrate 13.0 g

Dietary Fiber 1.7 g

Sugars 0.5 g

Protein 12.4 g

Author: Kim

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