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Sausage & Egg Breakfast Bake | PALEO, Whole30, Keto

Servings: 8
Calories: 278kcal

Ingredients

  • 1 lb pork breakfast sausage*
  • 1 cup baby spinach, chopped
  • 1 cup kale, chopped
  • 1 red bell pepper, diced
  • 12 eggs
  • 1/4 cup unsweetened coconut milk or almond milk*
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp minced garlic
  • cooking fat, for greasing

Optional: green onions (sliced), sun dried tomatoes (julienned), cooked bacon (chopped)

    Instructions

    • Preheat the oven to 375ºF.
    • In a large skillet, cook the pork breakfast sausage over medium-high heat until browned.  Add the spinach, kale, and bell pepper, and sauté for an additional 2-3 minutes to slightly soften the vegetables.  Stir in any optional mix-ins you like.
    • Coat a large baking dish (mine was 9" x 12") with cooking fat, and pour the sausage and vegetable mixture in, spreading it evenly along the bottom.
    • Whisk together the eggs, milk, salt, pepper, and garlic in a bowl, and pour the egg mixture over the meat and veggies.
    • Bake for about 30 minutes, or until eggs are set & a toothpick comes out clean.

    Slow Cooker: Follow the same steps using your slow cooker. Prepare the night before & cook on low for 7-8 hours, or high for 4 hours (until eggs are set).

      Egg Muffins: Follow the same steps using a muffin tin (you made need more than one muffin tin). Fill each greased cup with sausage & veggies, then pour egg mixture over top. Bake at 350ºF for 25 minutes (until eggs are set).

        Notes

        *If you're making this on a Whole30, double check your sausage & dairy-free milk for no added sugar or other fillers/preservatives.  I used the pork breakfast sausage from Butcher Box, and canned "light" coconut milk.

        Nutrition

        Calories: 278kcal | Carbohydrates: 2g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 617mg | Fiber: 1g | Sugar: 1g | Iron: 2mg