Ingredients:

  • 1 lb (450g) lean ground breakfast sausage
  • 1 small (110g) yellow onion, finely diced
  • 1 cup (150g) red bell pepper, diced
  • 10 large eggs
  • 1 cup (240ml) unsweetened almond milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) garlic powder
  • 2 cups (225g) shredded sharp cheddar cheese
  • 2 cups (60g) fresh baby spinach, chopped
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat a large non-stick skillet over medium-high heat. Add the ground sausage, breaking it apart with a spatula until mahogany-colored and crumbly.
  2. Stir in the diced yellow onion and red bell pepper; sauté for 5 minutes until onions are translucent and peppers have softened. Remove from heat and drain excess fat.
  3. In a large mixing bowl, whisk the 10 eggs vigorously until integrated. Slowly whisk in the almond milk, salt, black pepper, and garlic powder until smooth.
  4. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  5. Spread the cooked sausage mixture evenly across the bottom of the baking dish.
  6. Layer the chopped baby spinach and 1.5 cups of shredded cheddar cheese over the meat.
  7. Pour the egg custard over the layers and sprinkle the remaining 0.5 cups of cheese on top.
  8. Bake for 35–45 minutes until the edges pull away from the dish, the center has a slight jiggle, and the top is golden-brown.
  9. Allow the bake to rest for 10 minutes before slicing into 12 squares.