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Sausage and Pepper Egg Bake
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5 from 1 vote

Sausage and Pepper Egg Bake

This low carb Sausage and Pepper Egg Bake makes an easy and flavorful breakfast!

Ingredients

  • 1 lb raw 99% lean ground turkey breast
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • ¾ teaspoon ground sage
  • ¾ teaspoon ground thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup finely chopped onion
  • 4 oz can diced green chiles
  • 1 tablespoon seeded and diced jalapeno
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
  • 4 oz shredded 2% mozzarella cheese
  • 10 raw large eggs
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder

Instructions

  • Preheat the oven to 375 degrees. Lightly mist a 9x13 casserole dish with cooking spray and set aside.
  • In a mixing bowl, combine the ground turkey with 1 teaspoon salt, ½ teaspoon black pepper, the sage, thyme, marjoram and crushed red pepper. Stir (or mush with your hands or a fork) until the turkey is well combined with the seasonings. Mist a medium nonstick skillet with cooking spray and bring to medium heat. Add the seasoned turkey and cook, breaking up with a wooden spoon or spatula, until the turkey is cooked through and broken into small pieces. Remove the turkey sausage to the prepared casserole dish and spread across the bottom. Wipe out the skillet with a paper towel.
  • Mist the skillet with cooking spray again and bring back to medium heat. Add the onion and jalapeno and cook for a few minutes until softened. Mix in the diced green chiles and stir together. Cook for another minute then remove from heat. Spread the onions and peppers over top of the sausage in the baking dish. Sprinkle the shredded cheese over top.
  • In a large mixing bowl, combine the eggs, remaining ½ teaspoon of salt, ½ teaspoon of black pepper and the chili powder, cumin, and garlic powder. Beat the eggs and seasonings with a whisk. When beaten, pour the eggs over top of the cheese layer in the baking dish.
  • Bake for 30 minutes or until a toothpick inserted into the center of the casserole comes out clean. Cool for 10 minutes and cut into 8 servings.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1/8th of the recipe) serving: 3 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1/8th of the recipe) serving:
236 calories, 5 g carbs, 1 g sugars, 11 g fat, 5 g saturated fat, 29 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
6 per serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
adapted from Taste of Home