Ingredients:

  • 1 lb lean turkey or chicken breakfast sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 10 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 1/2 cups shredded sharp cheddar cheese (reduced fat)
  • 2 cups fresh baby spinach, chopped

Instructions:

  1. Heat olive oil in a large non stick skillet over medium high heat. Add the sausage, breaking it into small crumbles with a spatula, and cook until browned and no longer pink. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Add the diced onions and red peppers to the skillet. Sauté for 4–5 minutes until vegetables are softened and onions are translucent.
  3. In a large mixing bowl, whisk the eggs vigorously. Stir in the almond milk, garlic powder, smoked paprika, salt, and black pepper until the mixture is uniform and slightly frothy. Note: The frothiness helps the bake feel less like a brick.
  4. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with oil or non stick spray.
  5. Spread the cooked sausage and vegetable mixture evenly across the bottom of the dish. Layer the chopped spinach over the meat, then sprinkle the shredded cheddar cheese across the top.
  6. Pour the egg mixture slowly over the layers. Bake for 30–35 minutes until the edges are golden brown and the center is set with a slight jiggle.
  7. Let it sit for 5 minutes before slicing. Garnish with thinly sliced green onions.