• Alex Rathbun

Empty the fridge breakfast bake



This recipe has become a favorite in our house. It's super simple, fast, healthy, and delicious. What more could you want? Did I mention it's also great leftover? This recipe become a weekly staple in our household when my husband and I were on the keto diet and it's stuck around (even though we eat normal food again) because it's so delicious!

This could easily be served for lunch or dinner, if that's your style. Enjoy!

Ingredes:

1 lb breakfast sausage

1 bell pepper

1/2 red onion*

1/2 block cream cheese (4 oz)

10 eggs

1 cup shredded cheese (any kind will do, I used cheddar)

3 cups baby kale

1/2 tsp oregano

1/2 tsp thyme

freshly-ground salt and pepper to taste

any additional toppings

Direct's:

  • Preheat oven to 375°F.

  • Brown 1 lb breakfast sausage over med-high heat in a skillet for about 5 minutes.

  • Chop 1 bell pepper, 1/2 onion, and any other veggies you'd like to add*.

  • Add veggies to skillet and cook for about 5 more minutes over med-high heat until the veggies are soft and the sausage is fully cooked.

  • Remove from heat. Add 4 oz cream cheese. Let it sit and melt while you move to the next step.

  • In a medium mixing bowl, beat 10 eggs.

  • Mix in 1/2 tsp oregano, 1/2 tsp thyme, 1 cup cheese, freshly-ground salt and pepper to taste, then add 3 cups kale.

  • Return to the sausage and veggies and stir in the now melty cream cheese.

  • In a 9x13" pan, spread the sausage/veggie mixture evenly to cover the bottom of the pan. Pour the egg mixture over the sausage and veggies. Grind some more pepper on top to taste.

  • Bake for 25-30 minutes, checking frequently at the end to make sure to not overcook.

  • Top with anything you'd like: sour cream, green onions, cilantro, hot sauce, etc. This makes 6 servings.

*Feel free to add in any veggies you have on hand. Seriously, empty out whatever veggies you need to use up from your fridge because they will probably taste good in this! ie. mushrooms, asparagus, zucchini, spinach, broccoli, artichokes, bacon (some consider that a veggie), etc.

Scroll down for photos and additional useless text that you have to add to a blog recipe according to the internet.

Here are the ingredients you'll need:



Preheat oven to 375°F. Brown 1 lb sausage over med-high heat in a skillet for about 5 minutes.


Chop 1 bell pepper, 1/2 onion, and any other veggies you'd like to add.

I call this recipe the "empty the fridge" recipe because you can use any veggies you'd like. It seems like there are always some veggies in my fridge that are almost bad. Am I the only one? Some examples of what could work in this bake are mushrooms, asparagus, zucchini, spinach, broccoli, or artichokes.


Add veggies to skillet and cook for about 5 more minutes over med-high heat.

When the veggies are soft and the sausage is fully cooked, remove from heat. Add 4 oz cream cheese. Let it sit and melt while you move to the next step.


In a medium mixing bowl, beat 10 eggs. Mix in 1/2 tsp oregano, 1/2 tsp thyme, 1 cup cheese, freshly-ground salt and pepper to taste, then add 3 cups kale.

Return to the sausage and veggies and stir in the now melty cream cheese.

In a 9x13" pan, spread the sausage/veggie mixture evenly to cover the bottom of the pan. Pour the egg mixture over the sausage and veggies. Grind some more pepper on top to taste.


Bake for 25-30 minutes, checking frequently at the end to make sure to not overcook. Top with anything you'd like: sour cream, green onions, cilantro, hot sauce, etc.



One of my favorite parts of this recipe is that it saves and reheats very well. I'll make one batch and have three days of breakfast for my husband and I.

I hope you enjoy this!

#Food #LowCarb

Brightly Alex