Sausage and Egg Bake
A simple, high-protein casserole made with lean turkey sausage, egg whites, vegetables, and cheese, perfect for meal prep and busy mornings.
Ingredients
Main Ingredients
- 1 lb lean turkey sausage Can substitute with chicken or plant-based sausage
- 10 pieces egg whites Or about 1¾ cups; can swap with whole eggs
- 1 cup mixed vegetables Bell peppers, spinach, onions — fresh or frozen
- 1 cup shredded cheese Cheddar, mozzarella, or a blend; reduced-fat cheese can be used
- to taste Salt and pepper
- Cooking spray or a little oil To grease the baking dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8 or 9x13-inch baking dish.
- Heat a skillet over medium. Add the turkey sausage and cook until browned and cooked through. Drain excess fat and let cool briefly.
- In a large bowl, whisk the egg whites with a pinch of salt and pepper until lightly frothy.
- Stir in the cooked sausage, mixed vegetables, and shredded cheese until evenly combined.
- Pour the mixture into the prepared baking dish and smooth the top.
Baking
- Bake for 25-30 minutes until the eggs are set in the center and the top is lightly golden.
- Let cool for 5-10 minutes, then slice into squares.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave or oven as instructed.