Veggie Saugage And Eggs Recipes

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EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

SAUSAGE AND VEGETABLE SAUTé WITH EGGS



Sausage and Vegetable Sauté with Eggs image

Provided by Alain Cohen

Categories     Egg     Pork     Potato     Tomato     Vegetable     Brunch     Quick & Easy     Lunch     Sausage     Bell Pepper     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 pound hot Italian sausages, cut into 1-inch lengths
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 medium onions, chopped
2 green bell peppers, chopped
1 jalapeño chili, chopped
4 medium tomatoes, seeded, chopped
1/2 cup water
6 eggs

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.

OVERNIGHT VEGETABLE & EGG BREAKFAST



Overnight Vegetable & Egg Breakfast image

My overnight eggs and veggies make a hearty breakfast for those who have to rush out the door. I use sliced potatoes, but frozen potatoes work, too. -Kimberly Clark-Thiry, Anchor Point, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h15m

Yield 8 servings.

Number Of Ingredients 11

4 pounds potatoes, peeled and thinly sliced (about 8 cups)
1 medium green pepper, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
8 large eggs
1 cup water
1 cup 2% milk
1-1/4 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • In a greased 6-qt. slow cooker, layer the first 5 ingredients. In a large bowl, whisk the next 5 ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 217mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES



Egg Bake with Sausage, Bacon, and Veggies image

Egg bake with sausage, bacon, oregano, tomato, and peppers.

Provided by Brenda

Categories     Breakfast Eggs

Time 55m

Yield 10

Number Of Ingredients 14

1 pound bulk pork sausage
1 tablespoon olive oil
1 (10 ounce) package fresh spinach
1 green bell pepper, chopped
1 Roma tomato, chopped
½ cup chopped onion
1 ½ cups shredded Cheddar cheese
2 (2.5 ounce) packages real bacon bits
12 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
  • Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
  • Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 3.9 g, Cholesterol 281.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 26.1 g, SaturatedFat 10.9 g, Sodium 1269.4 mg, Sugar 1.5 g

VEGETARIAN EGG STRATA



Vegetarian Egg Strata image

"I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque." -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 medium zucchini, finely chopped
1 medium sweet red pepper, finely chopped
1 cup sliced baby portobello mushrooms
1 medium red onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) day-old French bread, cubed
2 packages (5.3 ounces each) fresh goat cheese, crumbled
1-3/4 cups grated Parmesan cheese
6 eggs, lightly beaten
2 cups fat-free milk
1/4 teaspoon ground nutmeg

Steps:

  • In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer., In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers., In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 667mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

VEGGIE SAUGAGE AND EGGS



Veggie Saugage and Eggs image

This is an easy breakfast recipe that includes pan fried 'Go Lean' brand sausage. It's super simple!

Provided by Luckis Cheesecakes

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 10

3 slices vegetarian sausages
cooking spray
2 eggs
1 teaspoon chopped basil
shredded cheese
2 tablespoons cream cheese with vegetables
3 tablespoons red onions
3 tablespoons chopped carrots
1 dash salt
1 dash pepper

Steps:

  • Pan fry veggie sausage patties with pan coated in non stick cooking spray.
  • wisk eggs and remning ingredients.
  • place in pan (coated with non stick cooking spray), scramble eggs.
  • Enjoy.

Nutrition Facts : Calories 169.5, Fat 10, SaturatedFat 3.1, Cholesterol 423, Sodium 311.9, Carbohydrate 6.1, Fiber 1.1, Sugar 3.1, Protein 13.1

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