Description
This sausage, roasted potato and roasted veggie egg bake is family-friendly, easy, versatile and a delicious simple meal any time of the day!
Ingredients
1 lb Italian sausage (or breakfast sausage)
2 cups of diced potatoes (bite-sized dice…any type of potato will work!)
2 cups chopped veggies (bite-sized chop…I used broccoli, can use fresh or frozen)
1 medium onion, large diced
2 tablespoons olive oil
10 eggs
1/3 cup milk
1/3 cup plain yogurt or sour cream (can also use more milk, heavy cream or whatever you have)
2 garlic cloves, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
Pepper, to taste
1 cup shredded cheese (I used sharp white cheddar)
Instructions
- Preheat oven to 400 degrees.
- Place veggies on baking sheet and toss with olive oil and salt and pepper. Roast at 400 for 20-30 minutes, stirring a few times throughout. Roasting time will depend on your oven. (My convection oven is more on the 20 minute side and my conventional oven is more 30 minutes.)
- While veggies are roasting, sauté Italian sausage in a nonstick skillet over medium-high heat until cooked through. Remove from heat and drain if necessary.
- Whisk together eggs, seasoning, salt, garlic, milk and yogurt and set aside.
Prepare a 13×9 baking dish by spraying generously with cooking spray. Layer ingredients starting with veggies, then sausage, then cheese and then egg mixture. Stir gently to combine. - Reduce oven temperature to 375 and bake for 30-40 minutes, or until eggs are set in the middle. Start checking it early and be careful not to overcook eggs.
- Let cool/stand for 5 minutes before slicing into squares. Store in refrigerator.
Notes
Get creative with the ingredients here. Feel free to sub different types of veggies, potatoes, cheese, etc.