Low-Carb No Egg Breakfast Bake With Sausage, Peppers, and Mushrooms


We go through alot of eggs in our growing household. And as a Holistic Nutritionist who believes that eggs are one of nature’s perfect foods it’s no surprise eggs are a staple in my house and most of my programs.

However, sometimes I get tired of eggs, so I try to mix things up and avoid eggs for a while so I can fall re in love in with my perfect little eggs.

Eggs, actually, can also be allergenic for some people and I get questions about not eating eggs all of time when someone purchases a program, especially when they also don’t like smoothies.

Recipes can be challenging.

But this sausage breakfast bake is one of my favorite egg-free breakfast ideas you can make!

I keep a few boxes of pre-cooked natural and organic frozen turkey, pork, and chicken sausages in the freezer.

Low-Carb No Egg Breakfast Bake With Sausage, Peppers, and Mushrooms

Prep Time 5 mins
Cook Time 15 mins
Servings 2 people


  • 1/2 large green bell pepper chopped
  • 1/2 large red bell pepper chopped (or use any color of peppers you prefer)
  • 1/4 red onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup spinach
  • 1 tsp. coconut oil
  • fresh-ground black pepper to taste
  • sea salt to taste
  • 1/4 tsp. garlic powder
  • 6 links pre-cooked turkey or pork breakfast sausage links of your choice
  • 1/2 cup Colby grated (or more)


  • Heat a skillet on medium-high heat and add coconut oil.
  • Add chopped peppers, onions, and mushrooms. Salt and pepper.
  • Cook for about 5 minutes, add spinach.
  • Cook for another 3-5 minutes and add sausage links.
  • Top dish with cheese and remove from heat.
  • Serve hot. Garnish with avocado.

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