I’m a fan of making an egg and veggie breakfast dish I can quickly grab each morning for breakfast. You can check out my Sweet Potato and Sausage version and another Sausage and Veggie casserole. Clearly I’m also a fan of breakfast sausage, although you can sub out ham, bacon, chicken, or any other type of protein you like in your breakfast dishes. You could also leave it out entirely.
While I am a fan of baking an egg dish as part of my weekly meal prep, I get tired of the texture of baked eggs. This recipe uses a bit of flour and leavening to change things up a bit, and it creates something just different enough to feel new. If you’re tired of the same old baked egg casserole, try this out. Use whatever flour you keep in your house – all purpose, whole wheat, gluten free, etc. And swap the dairy with almond milk and almond milk cheese (or Daiya).
Sausage and Egg Breakfast Bake
- 12 oz breakfast sausage, pork or turkey
- 1/2 onion, diced
- 2 cups grated cheese
- 1 pint grape tomatoes, sliced in half lengthwise
- 6 eggs
- 2/3 cup flour
- 2/3 cup half-and-half or milk
- 1 tsp baking powder
- salt & pepper
Brown sausage in a 12″ oven-proof skillet, breaking into small pieces as it cooks. Add the onion and continue cooking until it softens (disclaimer/tip: at this point I did a little kitchen cleanout and added 1/2 diced zucchini from earlier in the week). Cut the heat to the pan and spread the mixture into an even layer. Top with cheese and tomatoes. Whisk together the remaining ingredients and carefully pour evenly over the mixture in the pan.
Bake at 350* for 25 minutes, or until the center is set and the edges begin to pull away from the pan. Let cool for at least 10 minutes before serving. This tastes great piping hot or at room temperature.