Chicken Fajita Breakfast Bake
Got a casserole dish? Throw together this easy and savory Chicken Fajita Breakfast Casserole made with chicken breakfast sausage, sautéed veggies and eggs for a low-carb breakfast that will feed a crowd!
Servings: 6
Ingredients
- 1 medium Idaho potato diced into 1/2-inch chunks
- 1/2 medium jalapeño minced (~1/2 tablespoon)
- 2 tablespoons fajita seasoning divided
- 10 large eggs
- 1/4 cup unsweetened almond milk
- 6 links precooked chicken breakfast sausage chunked (4.5 oz.)
- 1 medium red pepper finely diced
- 1 medium green pepper finely diced
- 1/2 medium white onion finely diced
- salt and pepper to taste
- 1/3 cup shredded Colby jack cheese
Instructions
- First, preheat oven to 400ºF and spray an 8-inch by 8-inch baking dish with nonstick cooking spray.
- Then dice potatoes and mince jalapeños. Place it in a baking dish and drizzle with olive oil. Lightly season with 1/2 teaspoon fajita seasoning. Bake at 400ºF for 10 minutes.
- While the potatoes are baking, whisk together 10 eggs and 1/4 cup of almond milk. Set aside. Then, prepare peppers and onions by finely dicing.
- Once the potatoes have roasted, remove from oven and turn down to 350ºF. Add the rest of the veggies along with the sliced breakfast sausage to the baking dish and season with the rest of your fajita seasoning. Toss to evenly coat everything.
- Pour the egg mixture on top of veggies and mix until combined.
- Place in the oven and bake at 350ºF for 40 minutes. Then, add cheese and bake for another 5 minutes.
- Remove and let cool for at least 10 minutes before slicing and serving.
Notes
Storage: will stay in the refrigerator for up to 4 days.
Nutrition
Calories: 281kcal | Carbohydrates: 12g | Protein: 19g | Fat: 17g | Fiber: 2g | Sugar: 4g