There’s nothing like a homemade egg-bake. This Healthier Classic Egg Bake uses organic pasture-raised eggs to bump up the nutrient density! Your crowd will love this recipe for holidays and special occasions, or a weekly meal-prep staple.
WHAT’S INSIDE:
organic pasture-raised eggs: I buy a dozen local organic pasture-raised eggs from my Whole Foods market - here’s why. research shows pasture-raised hens produce eggs with more omega-3 fats, vitamin D, vitamin E, and beta-carotene than even free-range or cage-free eggs!
full-fat Greek yogurt: yes, full-fat! emerging research shows an inverse relationship (1) or no association (2) between full-fat dairy consumption and metabolic diseases or cardiovascular disease. additionally, plain full-fat dairy products typically have no added sugars or sugar alcohols, while the low- or reduced-fat counterparts do. fat = flavor, so use it!
cheddar cheese: is it really an egg bake without cheddar cheese? my favorite is Tillamook Extra Sharp Cheddar, or a local sharp cheddar if I can find one. whatever you do, just don’t buy it already shredded. take a few extra minutes (and upper body exercises) to shred your own and you will thank me for it!
peppers, shallot, garlic: more flavor and a few veggies!
chicken or turkey sausage: an essential egg-bake component, sausage adds a smokey, umami flavor and a meaty richness. look for a brand that doesn’t use meats from animals fed antibiotics, nitrates or nitrites, or sugar in the sausage.
RECIPE
12 organic pasture-raised eggs
About 1 cup cooked chicken or turkey sausage
½ cup full-fat Greek yogurt (plain)
½ cup shredded cheddar cheese
1 red bell pepper, diced
1 medium shallot, diced
2-3 garlic cloves, minced
Salt and pepper, to taste
For serving (optional):
Salsa
Extra cheddar cheese
Avocado
Sliced green onion
Hot sauce
Preheat the oven to 350F and lightly grease an 8x8 baking pan with oil.
To the baking pan, add the diced bell pepper, shallot, and minced garlic. Toss to coat lightly in the oil and bake for about 8 minutes, or until the shallot appears opaque and the garlic is fragrant. Remove from the oven and temporarily set aside.
In a large mixing bowl, whisk together the eggs and Greek yogurt until smooth. Small bubbles should appear at the surface and the mixture should look completely homogenous.
Next, stir in the shredded cheese and sausage, and season with salt and pepper.
Carefully pour the egg mixture into the baking pan and stir gently to pick up the bell pepper, shallot, and garlic from the bottom and incorporate.
Bake for about 26-28 minutes, or until the edges are golden brown and the center is set (it doesn’t wiggle when you gently shake the pan).
Remove from the oven and cool completely before slicing. Serve with desired additions and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
