Breakfast Bake
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By Janet Whitney Duffield
Breakfast Bake
7 steps
Prep:10minCook:50min
Updated at: Thu, 17 Aug 2023 03:16:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
1
Low
Nutrition per serving
Calories300.7 kcal (15%)
Total Fat24.7 g (35%)
Carbs3.7 g (1%)
Sugars0.9 g (1%)
Protein15 g (30%)
Sodium714.6 mg (36%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 375. LIghtly grease 9x13 casserole dish with olive oil and set aside.
Step 2
Place a large ovenproof skillet over medium high heat and add the olive oil.
Step 3
Brown the sausage until cooked through, about 5 minutes. While sausage is cooking, whisk together eggs, squash and oregano in a medium bowl. Season with salt and pepper, set aside.
Step 4
Add the cooked sausage to the egg mixture, stir until just combined, and pour the mixture into the casserole dish.
Step 5
Sprinkle the tops of the casserole with the cheese and cover the casserole loosely with aluminum foil.
Step 6
Bake the casserole for 30 min, and the remove the foil and bake for 15 minutes.
Step 7
Let the casserole stand for 10 minutes before serving.
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