Total time: 40-50 minutes Servings: 10-12 Gluten Free
Ingredients:
8oz/230g sausage
2 cups diced bell peppers (about 2 bell peppers)
1 cup sliced mushrooms
1/2 cup diced onion
2 cups kale or spinach
10 eggs
1/2 cup milk of choice
2–3 Tbsp fresh cilantro
1/2 tsp. salt
1/2 tsp. pepper
Method:
Preheat oven to 190 c. Grease a 9×13 baking dish.
In a medium saucepan, brown sausage until cooked through. Set aside on a plate or bowl.
While the sausage is cooking, whisk together eggs, milk, salt, and pepper until super smooth.
Add bell peppers, mushroom, onion, and greens to the same pan you used for cooking the sausage. Cook veggies 8-10 minutes, or until tender.
Return sausage to pan and stir to toss with the vegetables.
Pour sausage and veggies mixture into the prepared baking dish.
Add veggies to the bottom of the dish.
Pour egg mixture over the veggies and sausage.
Bake at 180 degrees for 20-25 minutes, or until the center is still just a tiny bit wobbly. Allow the breakfast bake to cool 10 minutes or so. (The center should finish setting during those 10 minutes.)