Sausage, Cheese and Veggie Egg Bake

Sausage, Cheese and Veggie Egg Bake

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.

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!

I hope you enjoy and have a Happy Holiday!!

Sausage, Cheese and Veggie Egg Bake

www.skinnytaste.com

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

Original pictures take c4.staticflickr.com site

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

Directions:

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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