Name: Chicken Sausage & Veggie Keto Egg Bake
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 chicken sausages (fully cooked, sliced); 1/2 cup shredded cheddar cheese; 1/2 cup baby spinach, chopped; 1/4 cup red bell pepper, diced; 2 tbsp green onion, sliced; 2 tbsp heavy cream; 1 tbsp olive oil; 1/4 tsp kosher salt; 1/4 tsp black pepper

Chicken Sausage & Veggie Keto Egg Bake

CandiedBerry1320

This Chicken Sausage & Veggie Keto Egg Bake is ideal for a Florida summer breakfast—loaded with protein, low in carbs, and crafted for bariatric and diabetic-friendly nutrition. Chicken sausage provides a savory, pork-free punch, while cheddar cheese and cream add richness. Spinach and bell pepper bring color and a touch of freshness, brightening up every bite. The method ensures everything is perfectly cooked and melded together without fuss. Slice it up for a satisfying, weather-friendly breakfast that supports your high-protein goals and keeps you energized all morning.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Lightly grease an 8-inch oven-safe skillet or baking dish with olive oil.
Heat the skillet over medium heat. Add the sliced chicken sausages and cook for 2-3 minutes until lightly browned. Add the bell pepper and sauté for 2 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Remove from heat.
In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until fully combined. Stir in half of the shredded cheddar.
Spread the sausage and veggies evenly in the skillet. Pour the egg mixture over the top. Sprinkle the remaining cheese and green onions over the eggs.
Bake for 15-18 minutes, or until the center is just set and the top is golden. Let rest 5 minutes before slicing and serving.