Spinach Pesto and Chicken Sausage Egg Bake
Spinach Pesto and Chicken Sausage Egg Bake
Egg casseroles are one of my favorites. There are so many varieties available for little work! It also helps that breakfast is awesome. We have breakfast for dinner at our LifeGroup on occasion and it never ceases to be delicious! Egg casseroles are also great when you are hosting company overnight and feel you need to provide breakfast. Put it together the night before and just get in the oven when you wake.
As always, this can also be made in a muffin tin for individual sized servings. Always be sure to spray your pan very well with cooking spray as an egg can be sticky and tricky to clean up.
Spinach Pesto and Chicken Sausage Egg Bake
Servings: 8 servings
Calories: 220kcal
The cottage cheese in this egg casserole may seem surprising but acts as an additional binder as well as additional protein source! If you don't enjoy cottage cheese, I don't think you'd notice it, but you can also skip the ingredient.
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Ingredients
- 3/4 cup red onion, diced
- 3/4 cup red pepper, diced
- 2 cloves garlic, chopped
- 1/4 cup jarred pesto
- 6 oz fresh spinach
- 1 lb Italian chicken sausage can substitute turkey sausage
- 12 eggs
- 3/4 cup cottage cheese
- 3/4 cup 2% shredded mozzarella cheese
- cooking spray
Instructions
- Preheat oven to 350 F.
- In a skillet on medium high heat, spray with cooking spray and add red onion, red pepper, garlic and pesto. Toss until soft and add spinach. Heat until wilted, stirring it all together. Transfer to a 9x13 casserole dish sprayed with cooking spray. Re-spray the skillet and brown the chicken sausage.
- While chicken sausage is browning, whisk eggs and cottage cheese in a mixing bowl and set aside. Add sausage to baking dish and mix around with onion mixture.
- Spread out mixture at the bottom of the casserole dish and pour in the egg mixture. Top with shredded cheese.
- Bake in preheated oven for 30 minutes. Remove, let rest 5-10 minutes then cut and serve.
Nutrition
Serving: 3oz | Calories: 220kcal | Carbohydrates: 9g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 296mg | Sodium: 902mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3223IU | Vitamin C: 26mg | Calcium: 175mg | Iron: 2mg
Nutrition Facts
Spinach Pesto and Chicken Sausage Egg Bake
Amount Per Serving (3 oz)
Calories 220
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 296mg99%
Sodium 902mg39%
Potassium 293mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 3223IU64%
Vitamin C 26mg32%
Calcium 175mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
I love-love your page. I can’t wait to try the spinach chicken sausage egg bake!!
Thanks Tammie! Let me know when you do!
I’ve made this many times and it is delicious for any meal. Great recipe.
I’m so glad you enjoy it! Thank you for the comment!
Do you take the sausage out of the casing?
Hi Terri! Yes, if you buy the links of sausage you will remove the casings. Great question! Thanks for asking for clarification!
The recipe as I’m seeing it says “? Jarred pesto” – how much do I use? I’m anxious to try this recipe!
@Pam well that’s not helpful! This recipe uses an old plugin that is goofing up a little! Thanks for commenting so I know to change it to the new recipe plug-in. A quarter cup of jarred pesto for this recipe!
One of my absolute favorites. We make this every weekend and eat for four days. Sooooooooo yummy!!
One of my favorites as well! I’m so glad to hear you’re enjoying it!
I really want to try this. But as I’m seeing it.. as Metric
177 15/34 ml red onion, diced
177 15/34 ml red pepper, diced
59 5/34 ml jarred pesto
177 15/34 ml cottage cheese
177 15/34 ml 2% shredded mozzarella cheese
@Elliott there is a little dropdown button under the “servings” box where you can change from metric to us imperial
I am 3 days post op gastric bypass and HANGRY!!!! hahaha I’ve been looking thru your recipes and they look so
good. I am so excited to finally have real food and then to be able to get strong and healthy eating simple, amazing looking
meals like this!!!
@Shea hahaha I hear that!!! I hope you have gotten to advance your diet more since you left this comment! It is not for the faint of heart, that is for sure. Congratulations on your surgery!!!!
Absolutely loved this recipe!!!
Thank you.
I am so glad to hear it!!!
Can I cut the amount of eggs in half? Would it still bind the casserole without it being too “eggy?”
That’s a great question! I’m not certain but I think it’s worth trying. You could try a smaller pan. You could also try half egg white and half whole eggs to help with binding but less egg yolks. Let me know if you try it!
So, I just finished making this for the first time. It’s in the oven now. However in reading the comments now, I think I made a mistake. Lol
I just cut the sausages up into smaller chunks after cooking them. It sounds like I should have tried to take the meat out of the casings. So for next time, when and how do I take that off? I bought full size Lilydale Turkey sausages. Any clarification appreciated. I’m sure it will be yummy anyway!
This is SO yummy!! Thanks Steph
YAY! Thank you so much for reporting back! I’m glad it worked out with the sausage. I think either way works just fine. To take casing off, you cut a the casing and can squeeze or scrape the inner meat and then brown it like a ground beef.