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Southwest Egg Casserole - WLS Recipes

Course: Breakfast
Cuisine: American, Oven Baked
Servings: 6 servings
Calories: 157kcal
Author: Steph Wagner

Ingredients

  • 1/2 red onion, diced
  • 1 each red and yellow bell pepper, diced
  • 6 links precooked breakfast turkey sausage, sliced
  • 1/2 cup reduced-fat cheddar cheese, shredded
  • 8 eggs
  • 2 tbsp chili powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • salsa for topping, optional

Instructions

  • Preheat oven to 350F.
  • Prep veggies and chop turkey sausage. (If you have the time, I recommend sautéing the onions and bell peppers in a skillet over medium heat for a few minutes). Layer the onions and peppers on the bottom of a 13x9 casserole dish. This recipe could also be made in a muffin tin for cute smaller portions. Cooking time will be similar but maybe 20-25 minutes instead of 30 minutes.
  • Add turkey sausage and low-fat shredded cheese over the onions and peppers.
  • In a separate bowl, add eggs, salt, cumin, chili powder and oregano. Whisk together and pour over the layers in the casserole dish. Use the back of a spoon to make sure the egg mixture has been distributed evenly.
  • Bake for 30 minutes. Remove from oven and let cool. Cut and serve with salsa.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 157kcal | Carbohydrates: 3g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 1244mg | Potassium: 505mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1848IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 3mg