Healthified Italian Sausage Egg Bake

Healthified Italian Sausage Egg Bake

Healthified Italian Sausage Egg Bake
Provided by:
total prep
42% less fat • 55% less sat fat • 66% more vitamin A than the original recipe— see the comparison Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering.


  • 12 oz lean Italian turkey sausage, casings removed
  • 1 medium onion, chopped (1/2 cup)
  • 3/4 cup fat-free (skim) milk
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 box (9 oz) frozen chopped spinach, thawed, drained
  • 4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
  • 2 cups reduced-fat Italian cheese blend (8 oz)
  • 2 tablespoons grated Parmesan cheese
  • 12 eggs


  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. 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.
  • In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
  • Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Featured Video