Chicken Sausage and Peppers Egg Bake
Prep time
Cook time
Total time
Serves: 10
  • 1lb package pre-sliced onions and peppers
  • 1 tablespoon olive oil
  • 8 links pre-cooked chicken sausage, sliced
  • 10 large eggs
  • 8 egg whites
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup grated parmesan cheese
  • 1 cup shredded mozzarella
  1. Preheat oven to 375 degrees.
  2. In a large frying pan heat 1 tablespoon olive oil and sauté onions and peppers until softened and slightly charred. Drain any excess liquid. Place cooked peppers and onions into a 9 x 13 casserole dish sprayed with cooking spray.
  3. Place chicken sausage in with the onions and peppers.
  4. In a large bowl, mix together eggs, seasonings, and parmesan cheese.
  5. Pour egg mixture over top of the sausage, peppers, and onions. Give a couple stirs until all of the ingredients are evenly distributed.
  6. Sprinkle 1 cup shredded mozzarella cheese on top of the egg bake ingredients.
  7. Put in oven and bake for 45 - 50 minutes or until the middle is set.
  8. Cut into 10 squares and serve warm.
Sugar: 2
Make-ahead instructions

This egg bake can be cooked completely ahead of time and stored in the refrigerator up to 5 days or frozen up to 3 months.
Nutrition Information
Serving size: 1/10 of recipe Calories: 295 Fat: 16 Saturated fat: 5 Carbohydrates: 6 Fiber: 1 Protein: 30
Recipe by Organize Yourself Skinny at