Tomato and Sausage Casserole

A tomato egg and sausage casserole in a white round baking dish on a table top.

4.50 from 2 votes

This Tomato and Sausage Casserole is a simple one-pan dish made with fresh vegetables and herbs with the flavors of pizza. This easy breakfast is a Paleo, gluten-free and low-calorie breakfast that's healthy, nourishing and delicious!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: slices

Author: Megan Olson

Ingredients

6 small Chicken Sausage Links diced, I used Applegate
6 large Egg Whites
2 large Eggs
1 tablespoon Low Fat Milk any milk or dairy free milk
2 small Roma Tomatoes thinly sliced
½ cup Basil thinly sliced into ribbons
¼ teaspoon Onion Powder
1 teaspoon Red Pepper Flakes
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven 350 F. Prepare a round baking dish generously with nonstick cooking spray or grease with oil.
In a large bowl, whisk together eggs, milk, salt, pepper, onion powder and red pepper flakes 3-5 minutes until stiff peaks form.
Layer diced sausage on bottom of prepared baking dish then pour the eggs over it. Top with tomatoes in an even layer and place fresh basil on top.
Bake 350 F 25 minutes, or until center is set.
Remove from the oven and cool in the dish 5 minutes before slicing into 4 pieces and serving.

Notes

To lower the saturated fat, swap the whole eggs for egg whites.
Whisking the eggs is crucial to creating a light and fluffy texture in your sausage egg bake. Be sure to beat the eggs until they are bubbly and frothy.
This recipe works best with sausage links. If you prefer to use ground sausage, you will need to cook it first and drain off the grease before adding it to the bottom of the casserole dish.

Nutrition