That guilty pleasure that everyone is secretly excited about when ordering takeout. This should not…
If you’re looking for a fast, light and delicious go-to breakfast bake, this is definitely it! This make ahead dish will have you excited to start your mornings.
Let’s talk about breakfast. There’s a continual debate that breakfast is the most important meal of the day but that really depends on what you’re eating. So many people find it impossible to “break” their “fast” (yes, that’s the meaning of breakfast) with something healthy and substantial. Besides, who wants to worry about getting up and cooking first thing in the morning?
For those of us who try to eat something decent in the morning but are usually on the go, this breakfast bake solved a lot of my early morning eating dilemmas. I also want something that screams “breakfast food” but provides a good amount of protein and fiber to keep me full throughout the morning. As the veggie lover, there also needs to be something veggie-packed in my meals that makes me feel like I’m getting my vegetables in as early as possible.
When I came up with this recipe, it seemed similar to my Goat Cheese Crustless Quiche but it has way more protein from the meat and is somewhat versatile. I also love anything with sausage in it, especially a leaner turkey sausage. This tastes more like a hearty sandwich without the added carbs.
So why this recipe over other casseroles/bakes? There are a couple reasons this bake should become a part of your routine mornings. First, it’s easy to make ahead. Even if you saute and just make the sausage and veggies ahead, it’ll save you time when you decide to bake it. Second, if you want to cut a small piece and add it between an English muffin or in a tortilla, you most certainly can. It’s all the ingredients in a proper breakfast sandwich so knock yourself out. Plus, it’s easy to pop in the microwave and ready in minutes once it’s baked. And finally, it’s balanced, low fast, full or protein and enough vegetables to get you off to a great start of the day. I think those are all valid reasons.
There are other ways you can amp up this breakfast bake. I added my roasted tomatoes and roasted peppers to the top of it one morning and it elevated the entire breakfast. Also, if you’re needing something for a brunch where you don’t want to weigh everyone down, this is a crowd pleaser. Serve it with other sides like breakfast potatoes, a side salad, avocado or even fruit. You can also make it spicy – I think we all knew I was going to go there – with pepper jack cheese or some added jalapenos.
Here are some other recipes to consider if you’re looking to make this:
With a breakfast like this, it may actually be your most important meal of the day. I find that anything that is balanced with some good quality calories and macros will do a couple things. If you’re a morning workout person, this is a great post gym recovery breakfast. You can even use whole eggs if you’re looking for more fat in the morning. This will hold you over till lunch as well with or without whole eggs. Also, it’s just comforting and delicious and will give you the added energy to start your day.
Turkey Sausage, Egg & Veggie Bake
- 1-2 tablespoons olive oil
- 1 medium red or white onion diced
- 1 medium bell pepper diced
- 1 pound ground turkey sausage
- ½ large zucchini diced
- 6-8 baby bella or white button mushrooms chopped
- salt and pepper to taste
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 32 ounces egg beaters
- ¾ – 1 cup low fat or fat free cheddar cheese shredded
- salt and pepper to taste
- Preheat oven to 350°.
- Heat a large frying pan with olive oil to medium high heat. Once heated, add diced onions and peppers and season lightly with salt and pepper. Cook until onions start to become soft and then add in turkey sausage.
- Cook the sausage until completely browned. Remove onions, peppers and sausage from pan and set aside on a paper towel to absorb grease.
- In the same pan, add mushrooms and zucchini. Saute until slightly soft. Remove from heat. Season with salt and pepper for taste
- Grease or spray a 13" x 9" baking sheet with non stick cooking spray. In the bottom of the dish add the sausage, onions and peppers. Then add the zucchini and mushrooms. Gently mix everything together so it's even distributed on the bottom of the dish. Sprinkle on garlic powder and red pepper flakes
- Shake a carton of egg beaters and then pour about half of the egg carton over the sausage and vegetables evenly. Layer on about half of the shredded cheese.
- Pour the other half of the egg carton evenly into the cooking dish and then add the remaining cheese to the top.
- Cover with foil and cook for about 15-20 minutes. Check and then remove foil for the remaining time, about 20-30 minutes. Center should puff up and the edges will start to golden and pull from the side of the baking dish.
If you aren’t into the whole egg substitute thing, that’s totally fine. It’s more for a calorie and cholesterol cut but if you are using regular eggs, then be mindful the calorie count changes. You would want to plan for about 12-14 large eggs, whisked and with some milk or cream added. Covering this in the beginning of it’s baking process allows to add some additional moisture into the bake and gently melt the cheese. I have cooked this without covering it in the beginning and it was fine. It just doesn’t cook as evenly. You want to make sure the jiggle in the middle is gone. How to reheat? I usually eat this for a fast breakfast in the morning. It only reheats on medium heat for 1 to 1.5 minutes.