Chicken Sausage & Vegetable Breakfast Casserole- anti-cancer recipes- cook for your life

Chicken Sausage & Vegetable Breakfast Casserole

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Clock Icon for Prep Time 46 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Chicken Sausage & Vegetable Breakfast Casserole makes a tasty, protein-packed family meal when you have the time. Cancer patients need protein to help them stay well during treatment and the good news is...


Ingredients

  • 2 tablespoons olive oil
  • 2 chicken sausages, sliced
  • 1 bell pepper, sliced
  • ½ large yellow onion, sliced
  • ¾ cup cherry tomatoes, halved
  • 1 cup arugula
  • ¼ cup chopped fresh herbs (e.g. parsley, chives, basil, etc.)
  • 12 large eggs, whisked together

Nutrition Facts

Calories

233 cals

Fat

17 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

5 g

Sugar

3 g

Fiber

1 g

Protein

16 g

Sodium

260 mg

Directions

  1. Preheat oven to 325 degrees F. Prepare a 9x9 casserole dish by spraying it with cooking spray.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken sausage to the pan and cook until lightly browned, about 5 minutes. Remove the sausage from pan with a slotted spoon and drain on paper towels.
  3. Add the pepper and onion to the pan and season with a pinch of salt. Sauté the vegetables for about 5 to 10 minutes, or until the onions become translucent and turn slightly brown. Remove pan from heat.
  4. Arrange the chicken sausage, peppers, onions, tomatoes, arugula, and herbs in the bottom of the casserole dish. Pour the whisked eggs on top of the vegetables.
  5. Place the casserole dish in the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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