Light and Easy Recipes and Meal Ideas
Sausage, Spinach and Cheese Egg Bakes
These are a tasty option you can prepare for breakfast in advance. I store them in the freezer (in a ziplock bag) and reheat in the microwave for a minute or two (rotating in between) when I'm ready to eat them.
Turkey sausage links used in this recipe are "Banquet Brown 'N Serve Sausage links". You can find them in the freezer section of almost any mainstream grocery store. If you use a different type of turkey sausage, you may need to adjust the SmartPoints and nutrition values.
Recipe makes 12 Egg Bakes in total. Serving size is 1 Egg Bake.
Ingredients
- 12 eggs
- 2 cups Velveeta Shreds (which is one 8 oz. bag - original or cheddar)
- 1 bag or box frozen chopped spinach (10 oz.)
- 6 precooked frozen turkey sausage links
- sprinkle of salt and pepper
Directions
Preheat oven to 350
Line 12 cupcake tins with parchment paper or just spray them with cooking spray
Heat the precooked turkey sausage and cut it into small peices. Set aside.
Heat the spinach and drain all excess water out of it using a mesh strainer. Set aside.
Scramble the eggs in a bowl using a hand-held electric mixer (about 30 seconds, or until frothy and bubbly)
Add the spinach, sausage, velveeta shreds and salt & pepper to the bowl of scrambled eggs
Stir to combine
Using a ladle, distribute the mixture among the 12 cupcake tins
Bake for about 30 minutes
-
-
Subscribe to get new recipes delivered to your inbox.
-
Subscribe to get new recipes delivered to your inbox.
