Photo: Michelle Tribe from Ottawa, Canada, Wikimedia Commons, CC BY 2.0

Sheet Pan Egg Bake with Peppers and Turkey Sausage

Name: Sheet Pan Egg Bake with Peppers and Turkey Sausage
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Cuisine: North American
Ingredients: 12 large eggs; 240 ml liquid egg whites; 300 g turkey sausage, casings removed, browned; 2 red bell peppers, diced; 60 g baby spinach; 60 g old cheddar, grated; 60 ml skim milk; ½ tsp black pepper; cooking spray

A dozen eggs, turkey sausage and peppers baked flat on a tray and cut into squares. Six breakfasts in under half an hour.

303calories

30 gprotein
5 gcarbs
18 gfat
1 gfibre

per serving

Prep: 10 min
Cook: 22 min
Serves: 6
Cost: $2.67/serving

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Servings

Fit to my macros

g protein per serving

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Method

Preheat the oven to 190°C (375°F) with a rack in the centre. Spray a 23 x 33 cm (9 x 13 inch) rimmed baking sheet or dish well with cooking spray.
Heat a skillet over medium-high heat and cook the turkey sausage, breaking it up, until browned and it reaches 74°C (165°F), about 6 minutes. Drain on paper towel.
Scatter the sausage, diced peppers and spinach evenly over the tray.
Whisk the eggs, egg whites, milk and pepper until smooth, then pour over the filling and sprinkle with the cheddar.
Bake for 20 to 22 minutes, until puffed and set in the centre with no liquid egg when you press it, 74°C (165°F) inside.
Cool for 5 minutes, then cut into 6 squares. Keeps 4 days in the fridge; reheat for 60 to 90 seconds in the microwave.