Ingredients

The following ingredients have 11 Servings
  • 8 oz 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 (I used unsweetened almond milk)
  • 2-3 Tbsp fresh cilantro, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instruction

  • Preheat oven to 375 degrees F. 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. (You can even use an immersion blender if you want!)
  • 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 375 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.)
  • Sprinkle with fresh herbs and slice into 10-12 pieces. Serve warm!