Description
This delicious Italian Chicken Sausage Breakfast Bake is a perfect combination of flavors and textures, packed with healthy ingredients!
Ingredients
Scale
- 7 oz sweet Italian chicken sausage, removed from skin
- 1 spray 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
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of the 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 sauté 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.
Notes
- For gluten-free, ensure to check labels for ingredients.
- This dish is perfect for breakfast or brunch and can be prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg