Sausage, Cheese and Veggie Egg Bake
posted December 20, 2014 by Gina
Eggs baked with sweet Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese. I love the convenience of making a large breakfast casserole when I have friends and family over for breakfast or brunch. I also set out some fruit, a yogurt bar, coffee and juice. You can use any combination of vegetables to make this casserole, but I love how the broccoli and roasted peppers mimic the festive Christmas colors.
I worked with Ziploc® to create a sponsored post sharing a recipe, their containers and some “life lessons”. I thought I would share a few things I learned from all of YOU blogging these past few years.
One of the things I love about blogging is that I really got a chance to learn what’s important to you. Your comments and feedback only make me a better recipe developer and blogger. Last year I shared this recipe for a Ham and cheese breakfast casserole, and one of the questions everyone asked was if it could be assembled in advance.
So Lesson # 1 – this year I kept that in mind and prepped all of my ingredients and even cooked the sausage in advance so all I had to do in the morning was a quick saute while the oven heated up and into the oven it went.
Lesson # 2 – I learned through the years some of you hate mushrooms, or cheese, or maybe even sausage! So here’s the deal…. you can use whatever you want here!! Swap mozzarella for Swiss cheese, Feta, cheddar OR leave it out. Swap mushrooms for asparagus, or swap sausage for ham. There are no rules, use what YOU like.
Lesson # 3 – Several of you will always ask me if you can use egg beaters – my answer is yes. I personally prefer to use whole eggs with a few egg whites to lighten it up a bit. Too many egg whites I learned gives me a spongy texture, so finding the right balance of whole eggs to egg whites is crucial, plus the yolk is good for you so don’t forget that!
Lesson # 4 – One of the questions I get the most from people is if a dish can be frozen and how. Here’s what I do – I cut the leftovers in portions and freeze them. This way whenever I need breakfast in a hurry, I reheat them and know exactly what my portions are. These Ziploc® Containers with One Press Seal come in all sizes and stack easily in the freezer to save space. To reheat simply thaw the night before or you can heat it up in the microwave or oven set to 350°F until heated through.
I hope you enjoy and have a Happy Holiday!!
Sausage, Cheese and Veggie Egg Bake
Servings: 8 • Size: 1 square • Points +: 6 pts • Smart Points: 6
Calories: 230 • Fat: 13.5 g • Carb: 7 g • Fiber:1 g • Protein: 19 g • Sugar: 2 g
Sodium: 496 mg • Cholesterol: 216 mg
- 7 oz (2 links) sweet Italian chicken sausage, removed from skin
- olive oil spray
- 1 3/4 cups part skim mozzarella, shredded (for gf, check labels)
- 1 tbsp olive oil
- 1/3 cup chopped shallots
- 5 oz sliced shiitake mushrooms
- 1 cup chopped roasted red bell peppers (from a 12 oz jar)
- 1 1/2 cups finely chopped broccoli florets
- 8 large whole eggs
- 4 large egg whites
- 1/4 cup fat free milk
- 2 tbsp grated parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of cheese into the baking dish.
Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.
Add the oil to the skillet with the shallots and mushrooms and saute
until vegetables are tender, about 5 to 6 minutes. Add the roasted peppers, broccoli and
return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly over
the cheese mixture.
In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.
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Disclosure: This post is sponsored by Ziploc. I only share products I use in my own kitchen. I created this recipe and received compensation to do