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Turkey Sausage Egg Bake by

Nutrition Information Serves: 12 | Serving Size: 1 3″ square Per serving: Calories: 168; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 232mg; Sodium: 480mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 2g; Protein: 13g Nutrition Bonus: Potassium: 291mg; Iron: 10%; Vitamin A: 63%; Vitamin C: 22%; Calcium: 10%


12 ounces lean turkey sausage, casings removed
1/2 medium onion, chopped (approx. 1/2 cup)
1 medium red bell pepper, chopped (approx. 1 cup)
2 cloves garlic, finely chopped
1 bag (10 ounces) frozen chopped spinach or kale, thawed and drained well
4 cups shredded hash brown potatoes, (can use frozen or refrigerated or make your own; certified gluten-free if necessary)
12 large eggs
3/4 cup almond milk (or another milk of your choice)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper


Preheat the oven to 350 degrees F. Then, spray a 13×9-inch (3-quart) glass baking dish with cooking spray.

In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale.

In baking dish, mix cooked sausage mixture and shredded potatoes. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour eggs over mixture in baking dish. (NOTE: You can cover with foil and refrigerate until you’re ready to bake, but no longer than 24 hours)

Bake at 350 degrees F with the foil cover on for 1 hour. Then, uncover and bake an additional 15 to 20 minutes or until the center is set. Let stand 5 to 10 minutes before serving.

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