This yummy sausage and vegetable egg bake is a delicious way to fit a complete meal (and some extra veggies) into one pan. Courtesy of The Lean Green Bean, each mouthful is dense with flavor and eggy goodness! This egg bake can be prepared ahead of time, refrigerated and popped into the oven when you’re ready to serve.
Sausage & Vegetable Egg Bake
- 1 medium red pepper, diced
- 1/2 cup diced onion
- 5 ounces frozen spinach, thawed and squeezed to remove moisture
- 2 chicken sausage links, chopped
- 6 large eggs
- 4 ounces cheese, grated
- 1 1/2 cups milk
- 3 cups bread, cubed (Italian loaf or a baguette work well)
- Black pepper, to taste
- 1 teaspoon paprika
- Optional: ½ tsp cayenne pepper
If serving immediately, preheat oven to 350F. Alternatively, you may cover prepared mixture with plastic wrap and refrigerate overnight for baking the next day.
Combine all ingredients in a large bowl and mix until well combined. Spoon into a greased 9 inch x 9 inch baking pan.
Bake at 350F for 50-60 minutes, until desired degree of doneness is reached.
Serves: 4 | Serving Size: 1/4 of 9″X 9″ pan piece
Per serving: Calories: 387; Total Fat: 20g; Saturated Fat: 10g; Monounsaturated Fat: 7g; Cholesterol: 355mg; Sodium: 465mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 8g; Protein: 23g
Nutrition Bonus: Potassium: 591mg; Iron: 18%; Vitamin A: 102%; Vitamin C: 113%; Calcium: 21%
Lindsay is a Registered Dietitian from Columbus, OH that specializes in nutrition communications and works as the Nutrition Communications Coordinator for HealthyAperture.com and TheRecipeRedux.com. Lindsay is also a freelance recipe developer, writer, and the author behind the healthy lifestyle blog, The Lean Green Bean. For more, follow Lindsay on Pinterest and Twitter.
Photo courtesy of The Lean Green Bean.
Original recipe can be found on The Lean Green Bean.