This egg bake has been a game changer for my mornings. I used to cook eggs every morning which would take me about 15 minutes including clean up. I started making these bakes every 1-2 weeks and it has saved me loads of time and decision fatigue. I’ll toast up a piece of bread, or English muffin or throw it on a wrap with some sautéed kale. As always, I encourage creativity in the kitchen so feel free to mix up these ingredients as you please. You could replace the sausage with chicken sausage, ground beef, bacon, ham, etc. I also encourage trying out different vegetables in here as well. You could try out zucchini, potatoes, mushrooms, tomatoes… get creative!

It is such a quick, easy and forgiving dish. Perfect for getting children involved, too!

I will often double up this recipe because it goes pretty quick and I would rather have to cook it less frequently. This is also a great dish to make for a brunch party. You can prep all of the ingredients and bake it the morning of.

*Another option would be to pour them into muffin tins if you want to skip the step of cutting up the pieces.

Ingredients:

• 1 dozen eggs

• 1 pound breakfast sausage

• 1 cup milk (Plant-based milks also work)

• 1 cup shredded cheese of choice

• 1 yellow onion diced

• 1 red pepper diced

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 F. Grease a large baking dish with avocado oil or butter. (Mine was about 10x13)

2. Cook the sausage into crumbles and drain out the fat. Set aside.

3. Into a large bowl, crack and whisk the eggs thoroughly. Season with salt and pepper

4. Add in the milk, cheese, peppers, onions and cooked sausage. Still until combined.

5. Pour into your greased baking dish.

6. Bake for about 30-40 minutes until a knife comes out of the center clean.

7. Let cool completely on the stove top.

8. Cut into your preferred serving size. (I like to cut slightly different sizes so I can pick how much I want to eat for the day.)

9. Freeze on a parchment-lined baking sheet, being sure that they are not overlapping or touching.

10. Store them in a freezer bag or Tupperware in the freezer for up to 3 months.

11. Reheat in the microwave for 2-2.5 minutes. Enjoy!!