Over the past several years I have begun to pull away from following every ingredient and direction listed in a recipe. When I learned I had a dairy allergy, I began to make changes to recipes to make them dairy free. Then I started changing recipes to include whole grain or healthier options. Now, I like seeing what creation I can come up with. Everything has been edible, some have been wonderful, and some did not require me to remember how I made it. It is fun to experiment. My family will ask “what are we having for dinner?” My response is a “Denise Creation”. So far they have not seemed scared to hear the response. I encourage you to experiment with your own creations.
An egg bake is one type of dish I like to play with the ingredients. It is a great way to use up leftover meats and vegetables. If I include a meat it is typically a nitrite free type of meat such as Jimmy Dean’s Natural sausage (I find it at QFC) or Hormel’s Natural Smoked Ham Slices (cardboard box in the sandwich meat section). If you had leftover taco meat, this could be another option to try. I typically always use Bisquick as well. Bisquick is not the most ideal option because it is mainly enriched white flour which is lacking fiber and has been processed. I have tried using whole wheat or other flour mixtures, but Bisquick works well. Plus, I do not use Bisquick very often, so I feel once in a while is fine. It is all about moderation.
I was trying to decide what I wanted to make for dinner. I knew I had a lot of eggs and the Jimmy Dean sausage. My frig was limited with vegetables, but I did have an orange bell pepper and onion. I debated about throwing in some broccoli (which I have done in the past, but broccoli has a strong flavor). This time I decided to serve it on the side. I went to grab my almond milk when I saw the Pacific Cashew Carrot Ginger soup (pureed smooth soup in a box – usually it can be found in the natural food section). There was just enough left. I had not used a pureed soup in my egg bake before. I thought this would be a great way to add additional nutrients to my dish. Below you will find the recipe for my latest version of the Egg Bake.
Other ingredients I have used in the egg bakes have been chopped spinach or other leafy greens, broccoli, and zucchini. I have tried the non dairy versions of cream cheese and sour cream to try to substitute for the cheese in many egg dishes. I have placed tomato slices on the top (half way through baking) and served with avocado slices (not cooked). Typically I will use onion and maybe garlic. I love cilantro, so I usually always throw that in too. At QFC I have found a tube of pre-chopped cilantro. It is so convenient. I have also added black beans. When I use a flavorful meat like the Jimmy Dean sausage, I do not feel I need to add many additional herbs, spices, or salt. If you decide to not use a flavorful meat, then you will need to add extra seasoning.
Enjoy!
Sausage Egg Bake
By: Denise Allen
Ingredients:
1 package Jimmy Dean Natural Sausage (no nitrites or preservatives)
1 small onion, chopped
1 bell pepper (red or orange), chopped
1 ½ cups Pacific boxed soup – Ginger Carrot Cashew
½ cup non dairy milk substitute
1 cup Bisquick
6 eggs
Pepper, to taste
Cilantro, to taste
Directions:
Preheat oven to 400°. Cook the sausage in a skillet until browned. Add chopped onions and bell peppers. Continue cooking to soften the vegetables (about 3 – 5 minutes). Drain off fat. Then spread the meat/vegetable mixture evenly in a greased baking dish (9 inch square or similar size). Set aside. Mix together the soup, milk substitute, and Bisquick until smooth. Add in the eggs and whisk until smooth and combined. Add desired amount of pepper and cilantro and thoroughly mix together. Pour egg mixture over the meat and vegetables in the baking dish. Bake for 30 minutes.
Sounds delicious!
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