Sausage & Pepper Egg Bake
This Sausage and Pepper Egg Bake has only 5 ingredients not including spices! It can be made ahead of time and reheated the morning of your Sunday brunch or any day breakfast! I like to cut into individual portions and freeze some for a later time! The best part is the crunchy hash browns on top!
Ingredients
- 1 lb1 lb1 lb Sweet Italian Sausage, ground
- 14 oz14 oz14 oz Frozen Bell Pepper and Onion Blend, thawed (1 bag)
- 16 oz16 oz16 oz Frozen Hash Browns, thawed
- 888 Eggs
- 0.25 cup0.25 cup0.25 cup Almond Milk
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Meat & Potatoes Seasoning
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375
- Brown sausage in a pan
- Move sausage to a casserole dish
- Squeeze all the liquid out of thawed peppers and onions and spread over top of sausage
- Whisk eggs with milk and pour over top
- Squeeze all the liquid out of thawed potatoes
- Mix potatoes with olive oil and spice
- Spread over top of casserole
- Bake one hour or till center looks cooked
- Enjoy!
Notes
Pro tip- cut the top of the bag of the potatoes, squeeze liquid out and add oil and spice to the bag to save on using another bowl! Just mix it up in the bag!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Paleo Shellfish Free Specific Carbohydrate Diet Whole30This is our estimate based on online research. | |
Calories: | 68 |
Fat: | 5 g |
Carbohydrates: | 6 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 14 mg |
Fiber: | 1 g |
Sugars: | 1 g |
Calculated for total recipe. |
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