Eggs baked with sweet Italian chicken sausage

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  • 7 oz (2 links) sweet Italian chicken sausage, removed from skin
  • olive oil spray
  • 1 3/4 cups part skim mozzarella, shredded (for gf, check labels)
  • 1 tbsp olive oil
  • 1/3 cup chopped shallots
  • 5 oz sliced shiitake mushrooms
  • 1 cup chopped roasted red bell peppers (from a 12 oz jar)
  • 1 1/2 cups finely chopped broccoli florets
  • 8 large whole eggs
  • 4 large egg whites
  • 1/4 cup fat free milk
  • 2 tbsp grated parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper


  1. Preheat oven to 375F. Spray a 9×13 baking dish with oil or nonstick cooking spray. Place half of the cheese into the baking dish.
  2. Set a large nonstick skillet over medium heat and coat with nonstick spray. When hot, place sausage in the skillet and begin to break it up with a spatula or fork. Cook until lightly browned and cooked through. Set aside.
  3. Add oil to the skillet. When hot, saute shallots and mushrooms for about 5 to 6 minutes or until tender. Quick stir in roasted peppers, broccoli and sausage. Cook for another minute until well combined. Remove from heat and spread over the cheese mixture.
  4. Beat eggs, egg whites, milk and parmesan in a large bowl. Season with salt and pepper to taste. Pour mixture over vegetables and sprinkle remaining cheese on top.
  5. Bake for 32-35 minutes or until edges are crisp and firm at the center. Allow to cool for 8 minutes, then slice and serve warm.

Nutrition Information:

Servings: 8 | Size: 1 square | Points +: 6 pts | Smart Points: 6 | Calories: 230 | Fat: 13.5 g | Carb: 7 g | Fiber:1 g | Protein: 19 g | Sugar: 2 g | Sodium: 496 mg | Cholesterol: 216 mg

This Recipe Adabted and inspired from Skinnytaste.

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