Sausage & Egg Breakfast Bites

All it takes is two simple ingredients to start the day on the right foot: – homemade sausage and eggs. With those two ingredients in the fridge, you can whip up a scramble or an omelet, make savory sausage patties with fried eggs, or, if you’ve got just a bit more time to spare, a baked egg and sausage dish. Perfect as a leisurely brunch dish, or a grab-and-go nibble on a busy morning, this sausage breakfast casserole is delicious and easy. 

Baked eggs are firm enough to be sliced into finger food, which is a great hack for adults rushing to work, teenagers off to school, or for little ones who prefer eating with their hands to using a fork. You can bake eggs up as a frittata, or give them a little more time in the oven in a square pan for a thicker, sturdier shape. With just 2g of carbs per serving, this recipe makes for the perfect, simple keto breakfast casserole, or ideal low-carb breakfast bites. 

Meal prep this Paleo breakfast by making a big batch of sausage, then freeze it in smaller portions that you can defrost in the fridge for a single meal. Planning can make recipes like this egg bake a snap. Plus, homemade sausage adds enough flavor to the dish without adding extra seasoning or salt. 

More carnivorous folks can enjoy this gluten-free breakfast casserole with just sausage and eggs, but you can sneak in a veggie, too. Eggs are a great vehicle for sautéed greens, like kale or swiss chard. Add extra flavor and more veggies to your mornings by tossing in some mushrooms, onions, or bell peppers. 

Simple, fast, convenient, healthy, delicious. What more can you ask for from your breakfast?

Sausage and Egg Breakfast Casserole Recipe

Ingredients:

1 cup of dark greens (this recipe used kale, but you can use beet greens or Swiss Chard)

1 cup of crumbled, uncooked sausage (Try homemade sausage.)

8 medium eggs

a small bunch of parsley (roughly 1/2 cup chopped)

2 tablespoons of Primal Kitchen Avocado Oil 

Servings: 4 

Time in the Kitchen: 45 minutes

Ingredients:

 

Instructions:

 

Preheat the oven to 375 F.

Slice the greens into thin strips (if you’re using kale, remove the stems). Sauté the greens in avocado oil over medium heat for several minutes.  

 

Add the crumbled sausage to the pan. Continue to sauté until sausage is almost entirely cooked, then turn off the heat.

In a bowl, whisk the 8 eggs.

Stir in the parsley, kale, and sausage to the egg mixture. 

Spray or cover an 8×8 pan with avocado oil.

Pour the egg mixture into the pan. Place your pan in the oven for 20-25 minutes, or until the mixture is firm and beginning to brown at the top.

Remove the pan from the oven, and let cool before cutting into squares.

Nutritional Information (per serving):

Calories: 295
Fat: 22g
Protein: 20g
Carbs: 2.5g

FAQ:

Can you freeze a breakfast casserole?

You can freeze a breakfast casserole. However, we recommend freezing your sausage ingredients and making the casserole in the morning or the night before to get the best possible flavor. If your ingredients are already prepped, baking time is minimal.

Can I make a breakfast casserole the night before?

Absolutely. Make this recipe for Sausage & Egg Breakfast Bites the night before, and the next morning you can just slice and go. The tasty squares are just as delicious when served cold as they are heated up or fresh from the oven.

How many calories are in this breakfast casserole?

The exact calorie count will depend on any extra toppings or ingredients you want to add to personalize this casserole. If you follow this recipe to the letter, expect a single serving to clock about 295 calories. Each casserole makes about 4 “bites” or servings.

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Sausage & Egg Breakfast Bites


  • Total Time: 45

Description

All it takes is two simple ingredients to start the day on the right foot: – homemade sausage and eggs. With those two ingredients in the fridge, you can whip up a scramble or an omelet, make savory sausage patties with fried eggs, or, if you’ve got just a bit more time to spare, a baked egg and sausage dish. Perfect as a leisurely brunch dish, or a grab-and-go nibble on a busy morning, this sausage breakfast casserole is delicious and easy.


Ingredients

Scale

Ingredients:

1 cup of dark greens (this recipe used kale, but you can use beet greens or Swiss Chard)

1 cup of crumbled, uncooked sausage (Try homemade sausage.)

8 medium eggs

a small bunch of parsley (roughly 1/2 cup chopped)

2 tablespoons of Primal Kitchen Avocado Oil 


Instructions

Preheat the oven to 375 F.

Slice the greens into thin strips (if you’re using kale, remove the stems). Sauté the greens in avocado oil over medium heat for several minutes.  

Add the crumbled sausage to the pan. Continue to sauté until sausage is almost entirely cooked, then turn off the heat.

In a bowl, whisk the 8 eggs.

Stir in the parsley, kale, and sausage to the egg mixture. 

Spray or cover an 8×8 pan with avocado oil.

Pour the egg mixture into the pan. Place your pan in the oven for 20-25 minutes, or until the mixture is firm and beginning to brown at the top.

Remove the pan from the oven, and let cool before cutting into squares.

Nutrition

  • Serving Size: 4
  • Calories: 295
  • Fat: 22g
  • Carbohydrates: 2.5g
  • Protein: 20g

 

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