Egg Bake (Casserole)

Egg Bake (Casserole)

This is a simple recipe that can be adapted probably anyway you like. The first time I made it I didn’t have any veggies on hand, so the only “add-in” was the sausage. The second time I made it, I added green pepper, onion, and mushrooms. We liked it both ways! Get creative and throw whatever veggies/add-ins you like!

Egg Bake

1 lb. ground breakfast sausage
1/2 cup chopped onion
1/2 green pepper, chopped
2 mushrooms, chopped
12 large eggs
1 cup almond milk (or…if you are low on almond milk like I was when I made this…1/2 cup almond milk and 1/2 cup water)
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. rosemary
tomatoes/salsa for serving, if desired

1. Preheat oven to 35o degrees. Grease a 9×13 pan.
2. Brown the breakfast sausage in a  medium skillet or saucepan. When the sausage is cooked through, add the chopped onion, green pepper and mushrooms and cook for a few more minutes or until slightly tender. Drain excess grease if there is any.
3. In a large bowl, combine eggs, almond milk, salt, pepper, thyme and rosemary. Whisk well. Add the veggies/meat mixture and stir to combine. Pour the entire mixture into the greased 9×13 pan. Bake at 350 degrees for 30 minutes (or until knife inserted comes out clean.)
4. Serve with chopped tomatoes or salsa, if desired.

Shared at Allergy-Free Wednesdays!

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