Easy Breakfast Egg Bake

Serving: 6-8

Prepping Time: 10 minutes

Cooking Time: 25-30 minutes

Level of Difficulty: Easy

Ingredients:

• 2 Low Sodium Sausages, cooked and diced (any kind you like, I used spicy Italian chicken sausages here)

• 1 cup Yellow Onion, finely chopped

• 4 cloves of Garlic, minced,

• 1 small Broccoli, cut into small pieces

• 1 small Red Bell Pepper, diced

• 1 medium Carrot, diced

• 1 Portobello Mushroom, diced

• 2 tbsp Chives, finely chopped

• 12 eggs, beaten

• 1 cup of Cheddar Cheese

• Salt, pepper, paprika, and some fresh thyme to taste

Directions:

• Preheat the oven to 350

• Cook the sausages and prepare all the vegetables

• In a heated pan, add oil, sweat the onion,

• Add garlic to the pan, and cook until fragrant

• Add all the vegetables to the pan, and cook until they are soft

• Add the cooked/diced sausages, cook for another 1 minute

• Cool the sausages and vegetable mixture

• In a medium bowl, whisk all the eggs, and add seasonings

• Add the cooled sausages/vegetable mixture into the egg

• Add cheese and chives to the egg mixture, stir to combine

• Pour the mixture into a baking dish, bake for 25-30 minutes

• Serve with some fresh avocado, and low-fat greek yogurt on top

  This recipe is freezable.