First let me say, this is SO GOOD. And easy to portion out and/or make ahead and freeze.
I had no idea it would be such a hit or I would have taken more pictures along the way and at the end…lesson learned.
Another great thing about this recipe is it is easily adaptable, you could change up the vegetables to your liking or what you have on hand. You could make this meat-free as well.
What you’ll need:
1 c. egg whites [I just used the egg whites from the 6 remaining eggs]
10 turkey sausage links
1 medium zucchini diced
1 medium yellow squash diced
1/2 white onion chopped
3 oz. mushrooms [I hate mushrooms so I left these out. See? Totally adaptable.]
1 c broccoli chopped
2 cups baby spinach
2 cloves garlic minced
1/3 c canned coconut milk, unsweetened
bacon to garnish
Preheat over to 350
In a large skillet saute zucchini, onions, squash, garlic, and broccoli until tender
Cook sausage in a separate pan, cut into thirds or fourths, and then combine with veggies when cooked
While all that’s cooking, line an 8×8 pan with the spinach [you can chop the spinach if you like, I just threw it in there]
Remove the veggies and sausage from heat and let cool while you mix up the eggs
Whisk eggs, egg whites, and coconut milk together in a bowl
Combine egg mixture with vegetables
Pour over spinach and top with bacon [I forgot the bacon when I made it and it was super delish, so I would imagine bacon on top would make it that much better!]
Bake for about 40 minutes or until set. I ended up baking mine for about 50, until it started to get golden around the edges.
This is easy to cut into 6 servings. Next time I think I’m going to make 2 and put several servings in the freezer so it’s easy to grab and take to work. Enjoy!