This recipe is Whole30®-compliant, gluten-free, and dairy-free.
Easy Eggy Breakfast Bake
Serves 8 as a hearty breakfast
2 teaspoons olive oil
8 ounces ground sausage (cooked, crumbled, and browned completely in 1 tablespoon of olive oil on the stovetop)
5 cups frozen shredded hash browns (sauteed in the same pan as the sausage on stovetop for 5 minutes, stirring often)
1 small jar sun-dried tomatoes, diced small (optional)
3 cups fresh spinach or arugula, diced small (optional)
10 large eggs
½ cup non-dairy milk (make sure it is unsweetened and unflavored; Lark Loves soy milk in this recipe)
1 teaspoon Dijon mustard
¼ teaspoon salt and pepper
1 teaspoon dried oregano (optional)
Kalamata or pitted green olives for garnish
Preheat the oven to 350°F.
Coat a 9” x 13” pan with a thin layer of olive oil (1 teaspoon). Place cooked sausage and hashbrowns in the pan and toss sundried tomatoes and spinach on top.
In a separate bowl, crack the eggs and whisk with mustard, salt, pepper, and milk (and optional oregano) until light yellow and frothy. Add the egg mixture to the 9” x 13” pan.
Bake in the oven for 30 minutes until the eggs are a little jiggly but not firm.
Remove from the oven, cool, and cut into 8 squares.
Serve with an extra little drizzle of olive oil and olives scattered on the top. This recipe keeps well in the refrigerator and is delicious reheated—or eaten cold with mixed greens—for up to 5 days.
Find more great food recipes in my second book, Lark Parties! #livinglark
