Baked Eggs With Peppers and Breakfast Sausage
They say breakfast is the most important meal of the day, and we’ll agree — plus, it’s just freakin’ delicious. And this Baked Eggs With Peppers and Breakfast Sausage recipe from Birds Eye? Well, it’s the perfect way to get more veggies in your life. Super quick and easy, make a double or triple batch and save ’em as high-protein eats all week long!
Baked Eggs With Peppers and Breakfast Sausage
Author: Birds Eye
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Start your day off right with protein and veggies! This baked eggs recipe is easy to make and so darn tasty.
Ingredients
- 6 oz. breakfast sausage (if links, removed from casing)
- ½ bag Birds Eye Recipe Ready Tri Color Pepper & Onion Blend
- 4 large eggs
- ½ cup shredded Monterey Jack cheese
- ¼ cup whole milk or heavy cream
- Chopped fresh parsley, for garnish
- Salt and ground black pepper
Instructions
- Preheat the oven to 325°F. Lightly grease four 8-ounce ramekins with nonstick cooking spray.
- Brown sausage over medium heat in nonstick skillet, stirring and breaking up sausage, about 5 minutes. Stir in Tri-color Pepper & Onion Blend and cook, stirring occasionally, 5 minutes or until vegetables are tender.
- Evenly divide vegetable mixture between prepared ramekins.
- Gently break one egg into each ramekin and season with salt and pepper. Evenly top each egg with milk and cheese.
- Place the ramekins on a baking sheet. Bake 10 to 12 minutes or until egg white is opaque but yolk is still soft. Garnish parsley and serve.
Notes
Sub out the milk/cream for skim or coconut milk and chicken sausage for the breakfast sausage for a healthier twist.
What’s your favorite breakfast food? I have about a million breakfast foods I love, but eggs are certainly my go-to yummy choice. I love the protein, the healthy fat, the vitamins and minerals — and the deliciously runny yolks when I’m not pregnant! —Jenn