Egg Bake, Sausage, Dairy Free, Gluten Free
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Egg Bake, Sausage, Dairy Free, Gluten Free calories by ingredient
Introduction
Low Fodmap Low FodmapNumber of Servings: 24
Ingredients
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16 oz (1 lb) Sausage, Swaggerty's all natural preservative free, (bulk)
3 cup Daiya Mozzarella Style Shreds
1 dozen eggs
14 oz. Coconut milk, full fat, (1 can)
1/2 tsp Nutmeg, ground
1/4 tsp Salt
1/4 tsp White Pepper
Directions
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