WLS Friendly Recipe: Sausage & Egg Brekkie Bake

This power brekkie bake sneaks in the veg, brings the spice, and makes meal prep an absolutely breeze - breakfast sorted for the week.

 

spray oil

1 medium potato, diced

1/2 jalapeno, minced

1 tsp. olive oil

2 tbsp. fajita seasoning

10 large eggs

60ml unsweetened almond milk

6 precooked chicken breakfast sausages, sliced

1 medium red capsicum, diced

1 medium green capsicum, diced

1/2 white onion, diced

salt & pepper

40g shredded cheese

Preheat the oven to 200°C and lightly spray a 20x20cm baking dish.

Pop the diced potato and jalapeño in the dish, drizzle with olive oil, season with the fajita seasoning, and bake for 10 minutes.

While that’s baking, whisk the eggs and almond milk together and set aside.

Take the dish out of the oven and drop the temp to 180°C. Add the sliced sausages and the rest of the veggies, season with the remaining fajita seasoning plus salt and pepper.

Pour the egg mixture over everything and gently mix to coat. Bake for 40 minutes, then sprinkle over the cheddar and bake another 5 minutes.

Let it cool for at least 10 minutes before slicing. Store leftovers in an airtight container in the fridge for up to 4 days.