Egg & Sausage Bake - High Protein for High Performance Days!

Serves 6 | 65 minutes

Ingredients

1 medium potato, chopped

½ jalapeño, chopped finely

2 tbsp. fajita seasoning

10 large eggs

60ml unsweetened almond milk

6 precooked sausages (pork/chicken or plant-based tofu), sliced

1 medium red pepper, diced

1 medium green pepper, diced

½ white onion, diced

40g cheddar cheese, shredded

Olive oil

Method

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

2. Steam the chopped potato until they just start to go soft. Then add with the jalapeño to your ovenproof dish and drizzle with olive oil. Lightly season with fajita seasoning, and bake for 10 minutes.

3. Whisk together the eggs and almond milk. Set aside.

4. When the potatoes are ready. remove them 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, if desired.

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.