Sausage, Pepper & Onion Egg Bake

Serving size: Makes 6 servings

  • 12 eggs
  • 1 package andouille chicken sausage
  • 1 bag frozen, chopped peppers and onions
  • 1/2 cup shredded cheese
  • 1 tbsp minced garlic
  • Salt & pepper to taste
  • Olive oil
  • Splash of water
  1. Place chicken sausage on a lined baking sheet and broil over medium heat until crispy. Slice them into bite sized pieces, and preheat oven to convection bake at 350 degrees.
  2. In a saucepan, heat olive oil and garlic over medium high heat until garlic is browned. Add peppers, onions, and saute until onions become translucent. Add salt and pepper.
  3. In a large bowl, crack all 12 eggs, add a splash of water and whisk until combined.
  4. Spray or coat a large casserole dish (14×10) with olive oil, and add peppers and onions. Layer on chicken sausage and then pour eggs on top.
  5. Sprinkle with cheese and place in oven for 40 minutes or until the eggs don’t jiggle in the middle.
  6. Let sit for at least 10 minutes and enjoy!

KP’s Tip: Switch up the flavors with different vegetables, sausage flavors and seasonings!