Cheesy Sausage and Pepper Egg Bake
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Cheesy Sausage and Pepper Egg Bake
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This low carb, high protein egg bake breakfast recipe is made with Italian sausage, bell peppers and sharp cheddar cheese.
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Ingredients
- ½ pound Italian sausage (removed from casings )
- 1 bell pepper (seeded and diced)
- ½ cup onion (diced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 large eggs
- ¼ cup water
- 16 ounces shredded sharp cheddar cheese
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Instructions
- Preheat oven to 375 degrees and spray an 8×11 baking dish with cooking spray.
- Brown Italian sausage in a medium non-stick skillet over medium heat, using a wooden spoon to break the sausage into small bits. Cook until sausage is browned, about 7-9 minutes.
- Add the diced peppers and onions to the pan, along with salt and pepper, and cook for additional 4 minutes.
- Spray baking dish with cooking spray and scatter the sausage and veggie mixture all over the bottom of pan in single layer.
- Whisk together eggs and water in a medium bowl then pour on top of the sausage and veggies. Sprinkle pan with shredded cheese then bake until eggs are set, about 30 minutes. Serve warm or refrigerate for up to 7 days.
Nutrition Information
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Serving
1slice
Calories
442kcal
(22%)
Carbohydrates
3g
(1%)
Protein
27g
(54%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Cholesterol
360mg
(120%)
Sodium
812mg
(34%)
Potassium
276mg
(8%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Vitamin A
1440IU
(29%)
Vitamin C
20.3mg
(23%)
Calcium
458mg
(46%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 442kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 360mg | 120% |
| Sodium | 812mg | 34% |
| Potassium | 276mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 458mg | 46% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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