Red Meat Allergy Friendly Sausage Egg Breakfast Bake
Total time1 hr 5 min
Prep time20 min
Cook time40 min
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Learn more →Ingredients
6 servings
- 1 lb breakfast sausage, casings removed if links
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese, divided
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the prepared baking dish, leaving about 1 tablespoon of rendered fat in the skillet.
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