I have probably eaten more eggs in the past 6 months than I have in the last 6 years. I may be exaggerating a little, but not by much. Since changing up my diet at the beginning of the year to be more protein and fat rich, I have had to learn to enjoy more egg-filled breakfasts. Something that did not come easy to me. At the beginning of my first Whole 30, I reluctantly ate eggs for breakfast just about every morning thinking that all I had to do was get through those 30 days, then I could go back to my oatmeal or yogurt. Well, guess what. 5 months later I am still eating eggs for breakfast.
While now I appreciate the nutrition and energy they give me to start the day, they can still be a little boring. I am always trying to find new ways to cook them, finding inspiration everywhere from blogs to the Trader Joes. The latter is exactly where the inspiration for this recipe came. I was rummaging through their meat section reading the back of every label trying to find a sausage that didn’t have sugar in it when I came across this sun dried tomato and basil chicken sausage. From there the wheels started turning and eventually I decided that a sun dried tomato and basil egg casserole would be a great new way to eat my eggs in the morning.
Can you tell I do all my shopping at Trader Joe’s? I promise, this isn’t a sponsored post, it’s just that it’s where about 80% of the food in my kitchen came. Of course, the sun dried tomato and basil chicken sausage is the muse of this dish, but I am pretty certain you can find a similar sausage flavor at almost any store. For some additional flavor and to add some veggies to this egg casserole, I also added some peppers and onions. To make it easy on myself, I used the fire roasted peppers and onions, but you could also saute up your own and they would be great!
I first sauteed up the sausage then added it to the bottom of a baking dish along with the peppers, onions, and sun dried tomatoes. I poured over the eggs then topped it off with some freshly chopped basil.
The egg casserole only took about 30 minute to bake. I know it’s completely cooked through when the egg on top is no longer runny. Once it’s out of the oven I like to let it cool for a bit before I cut into it. Hot eggs can just fall apart when they are cut into.
What I love about an egg casserole like this is that it’s an easy breakfast or brunch option to make for a large group, or it can be made in advance and eaten throughout the week, which is exactly what I did. It fed me for a week and I didn’t get sick of it. The flavors in this are wonderful if not a little bit unexpected. It tastes decidedly Italian thanks to the basil and peppers, but eggs and Italian food aren’t two things I normally put together. Fortunately, it totally works! How could sausage and eggs not work?
- 6 whole eggs
- 6 egg whites
- 1/2 lb chicken sausage, removed from casing
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 1/4 cup sun dried tomatoes
- 1/4 cup basil, roughly chopped
- salt and pepper to taste
- Preheat oven to 350 degrees.
- In a medium sized bowl, whisk together the eggs. Set aside.
- Over medium high heat, cook sausage, pepper, and onion until sausage is completely cooked through. Transfer to a 9x9 inch baking dish. Top with sun dried tomato and half of the basil. Stir to evenly disburse ingredients.
- Pour the egg mixture over top of the sausage. Sprinkle with salt and pepper, then top with remaining basil.
- Bake for 25 to 30 minutes, or until egg is fully cooked and no longer runny on top.
- Let cool for 5 to 10 minutes before cutting and serving.
I used the sun dried tomato and basil chicken sausage and roasted bell pepper and onion mixture from Trader Joe's.