Egg Bake, Sausage, Dairy Free, Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
16 oz (1 lb) Sausage, Swaggerty's all natural preservative free, (bulk) 3 cup Daiya Mozzarella Style Shreds 1 dozen eggs14 oz. Coconut milk, full fat, (1 can)1/2 tsp Nutmeg, ground 1/4 tsp Salt 1/4 tsp White Pepper
Grease or spray a 9x13 Pyrex pan. Preheat oven to 350 F.
Sauté the sausage until cooked. Layer first the Mozzarella style shreds in the prepared baking dish, then the cooked sausage.
Combine the remaining ingredients in a blender. Blend until mixed well. Pour over the Shreds and sausage in the baking dish.
Bake at 350 for 50 to 60 minutes notes or until a knife inserted in the middle comes out clean.
Serving Size: Cut egg bake into 6 pieces across and 4 pieces the long way
Sauté the sausage until cooked. Layer first the Mozzarella style shreds in the prepared baking dish, then the cooked sausage.
Combine the remaining ingredients in a blender. Blend until mixed well. Pour over the Shreds and sausage in the baking dish.
Bake at 350 for 50 to 60 minutes notes or until a knife inserted in the middle comes out clean.
Serving Size: Cut egg bake into 6 pieces across and 4 pieces the long way
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 15.8 g
- Cholesterol: 108.0 mg
- Sodium: 324.2 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.5 g
- Protein: 6.0 g
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