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Italian Chicken Sausage Egg Bake

4 Servings Recipe By

Ingredients

  • 1 teaspoon Coconut Oil
  • 4 cups dice Broccoli
  • 3/4 cups slice Chicken Sausage, Pre-Cooked, Hot Italian
  • 1/4 cups Sun-Dried Tomatoes, Julienne
  • 8 individual Egg
  • 1 tablespoon Dijon Mustard
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of egg bake
  • 374 Calories
  • 27g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 477mg Cholesterol
  • 770mg Sodium
  • 11g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Maria Makes for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease pans with coconut oil.
  2. Arrange chopped broccoli, sausage and sundried tomato into the bottom of indicated number of pans.
  3. In a bowl, whisk together eggs, mustard, salt and pepper.
  4. Pour egg mixture on top of veggies and sausage.
  5. Bake at 350 degrees for 20-25 minutes until eggs are set.
  6. Allow to cool.
  7. Slice and divide into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds until heated through.

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