Italian Sausage and Egg Bake
This post contains affiliate links. For more information, read my privacy policy.
Italian Baked Eggs are traditionally made with a lot of marinara sauce and Parmesan cheese. If that sounds like the tastiest thing on the planet, I don’t blame you. But wait ’til you try this much healthier adaptation packed with veggies, fresh herbs, and my nightshade-free nomato sauce!
Need Help Meal Planning?
Feeling uninspired or struggling to stick to your Paleo or autoimmune protocol diet? It helps to have a plan. Real Plans will create a custom plan for your family’s size, schedule, and needs and it’s just $6/month if you sign up for an annual subscription. This is a great next step for those of you that have finished 28 Days of AIP and are looking to keep the ball rolling with new, exciting recipes!
Sausage and Egg Bake
Ingredients
- 1/4 pound sausage crumbled
- 1 cup spinach chopped
- 1 whole zucchini grated
- 1/8 cup coconut milk
- 1/8 cup no-tomato sauce
- 1 tablespoon basil chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 whole eggs
- 2 tablespoons green onion sliced
Equipment
Instructions
- Preheat the oven to 350F.
- Divide the ground meat, spinach, and zucchini evenly between four ramekins.
- Combine the milk, nomato sauce, oregano, salt, and pepper in a separate bowl.
- Pour into the ramekins, dividing evenly, and bake for 15 minutes.
- Raise the oven temperature to 400F.
- Crack an egg into each ramekin and bake 12-15 minutes or until the whites are cooked through. Garnish with chives, then serve.
Nutrition
Calories: 203kcal | Carbohydrates: 7g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 202mg | Sodium: 700mg | Potassium: 668mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6100IU | Vitamin C: 38.8mg | Calcium: 100mg | Iron: 2.9mg