Egg & Sausage Breakfast Bake

Serves 6 | 65 minutes

Ingredients

Egg & Sausage Breakfast Bake

1 medium potato, diced

½ jalapeño, minced

2 tbsp. fajita seasoning

10 large eggs

60ml unsweetened almond milk

6 precooked breakfast sausages, sliced

1 medium red pepper, diced

1 medium green pepper, diced

½ white onion, diced

40g cheddar cheese, shredded

Method

1. Preheat the oven to 400°F (200°C). Coat an 8x8” (20x20 cm) baking dish with spray oil.

2. Place the diced potato and jalapeño into the dish and drizzle with olive oil. Lightly season with ½ teaspoon of fajita seasoning, and bake for 10 minutes.

3. While the potatoes are roasting, whisk together the eggs and almond milk. Set aside.

4. Once the potatoes have roasted, remove from the oven and reduce the heat to 350°F (180°C). Add the sliced sausages, red pepper, green pepper, and onion. Season with the remaining fajita seasoning and salt and pepper to taste.

5. Pour the egg mixture over the sausages and vegetables, mixing to combine. Place the dish back into the oven and bake for 40 minutes.

6. Sprinkle the cheddar cheese on top and bake for an additional 5 minutes.

7. Remove the dish from the oven and let it cool for at least 10 minutes before slicing and serving.

   Note: Store the casserole in an airtight container in the refrigerator for up to 4 days.