Aug 2
2013

Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes

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These make-ahead baked eggs are perfect for breakfast on school mornings or for entertaining. They’re packed with turkey sausage, mushrooms and tomatoes.
Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes | cookincanuck.com #recipe #breakfast #eggrecipe

I am not ready for this. In two weeks, my eldest son starts middle school. I am like every other parent who reaches this point in their child’s life and desperately reaches their hands to the heavens and cries, “Why? Oh, why?” I have yet to receive a satisfactory answer to this question. As rhetorical as the question may seem, I want an answer. The standard responses – “They just grow up so fast”, “He’s ready to take this step” and “Well, at least he’s not leaving home yet” – just aren’t cutting it.

In fact, the last response, insinuating that the college years are just around the corner, makes me bat-poop crazy. First of all, just because my son isn’t yet packing all of the worldly possessions that can fit in one little dorm room, it doesn’t mean that we’re not doing a little “loss of innocence” grieving over here. Second of all, I know that the people who utter that response are actually right. Darn it! So, what do I do with that?

First of all, I’m going to pretending that everything is “a-okay, heidi ho, good neighbor”. Of course I am. Because he is excited to be entering this new chapter of his life, and I remember that feeling as though it was yesterday…or at least 10 years ago (which it wasn’t…but I’m not telling you how long ago it was).

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For him, the start of middle school means having his own locker (please, don’t let anyone shove him inside of it), having more time to hang out with his friends and garnering all of the privileges that come with getting a little older. It’s an exciting time, and I’m thrilled for him. Truly.

And so while this really isn’t about me, I know that I need to keep doing the things that I’ve always done. I’ll hug him at every chance I get (but not when his friends are watching, of course), I’ll be at every one of his soccer games, I’ll help him with his homework, I’ll make his favorite meals and I’ll just be his mum. As always.

Part of being his mum means making sure he and his brother have a good breakfast before heading off to school. This recipe may take 20 minutes to bake, but all of the prep can be done the night before. Nestle the cooked turkey sausage, mushrooms and tomatoes into the ramekins, beat the eggs and refrigerate until morning. Then, just assemble and bake.

If you’re looking for other easy breakfast ideas for school mornings, try this Triple Berry Gingersnap & Granola Yogurt Parfait, this Scrambled Egg Wrap with Spinach, Tomato & Feta Cheese or these Healthy Cornmeal Muffins with Berries & Lemon.

The recipe:

Preheat oven to 400 degrees.

Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.

Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes | cookincanuck.com #recipe #breakfast #eggrecipe

Heat the olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with the salt.

Add the cooked sausage and the tomatoes to the mushrooms.

Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.

Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes | cookincanuck.com #recipe #breakfast #eggrecipe

In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.

Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.

Remove from the oven, transfer the ramekins to plates and serve immediately.

Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes | cookincanuck.com #recipe #breakfast #eggrecipe

Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.

Other healthy breakfast recipes:

Healthy Breakfast Recipes | cookincanuck.com #breakfast #recipe
Cookin’ Canuck’s Strawberries & Cream Scone Recipe {Healthy}
Cookin’ Canuck’s Poached Eggs Over Avocado & Smoked Salmon
The Lovely Bits’ Spinach & Pear Pancakes
Joylicious’ Honey Yogurt with Strawberries and Bananas
Savory-Bites’ Kale & Soy Chorizo Hash

Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes
 
Prep time
Cook time
Total time
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4
Ingredients
  • 4 links turkey sausage, cut into ½-inch pieces
  • 2 tsp olive oil
  • 12 oz. crimini or white mushrooms, diced
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
  • 12 grape or cherry tomatoes, quartered
  • 4 eggs
  • 4 egg whites
  • 6 tbsp water
  • 6 large basil leaves, thinly sliced
  • 3 tbsp grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.
  3. Heat olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with salt.
  4. Add the cooked sausage and the tomatoes to the mushrooms.
  5. Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
  6. In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.
  7. Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
  8. Remove from the oven, transfer the ramekins to plates and serve immediately.
  9. Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.
Notes
Calories 172.5 / Total Fat 10.8g / Saturated Fat 3.4g / Cholesterol 211.5mg / Sodium 526.4mg / Total Carbohydrates 1.0g / Fiber 0.1g / Sugar 0.5g / Protein 16.7g / WW (Old Points) 4 / WW (Points+) 4
Nutrition Information
Serving size: 1 ramekin Calories: 173 cal Fat: Total Fat 10.8g / Saturated Fat 3.4g

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{ 17 comments… read them below or add one }

1 Liz @ The Lemon Bowl August 2, 2013 at 6:18 am

This is such a smart recipe – I want to do more make-ahead savory dishes!! BTW, I will cry when my son goes off to school. :(

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2 Dara (Cookin' Canuck) August 2, 2013 at 7:44 am

Thanks, Liz! Yes, I’m bound to be a mess on the first day of school. My poor son! :)

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3 Tieghan August 2, 2013 at 7:15 am

This looks like such a great quick, easy and delicious breakfast recipe. I love that you can make everything the night before and then just pop it in the oven when you get up. That is perfect!

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4 Dara (Cookin' Canuck) August 2, 2013 at 7:44 am

Thanks, Tieghan! It really is so handy to be able to do the main prep the day before.

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5 kelley August 2, 2013 at 7:33 am

Yum! Perfect for back to school. If it makes you feel any better, I feel the same way about E and he’s only going into first grade :)

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6 Dara (Cookin' Canuck) August 2, 2013 at 7:45 am

Thanks, Kelley! It doesn’t seem to matter how old they are…it tugs at our heart strings every time. Sending you a hug! xo

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7 Rachel @ Baked by Rachel August 2, 2013 at 8:29 am

We’re having a similar situation here but I’m having the opposite reaction. Horrible I know lol but I’m excited to send two off to school and only have one at home.

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8 Sommer @ ASpicyPerspective August 2, 2013 at 8:47 am

Love this for breakfast!!

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9 JulieD August 2, 2013 at 10:48 am

Love this so much, Dara! I need to try this soon!

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10 Kiran @ KiranTarun.com August 2, 2013 at 12:15 pm

So hearty and delicious make ahead breakfast, Dara :)

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11 Lana @ Never Enough Thyme August 2, 2013 at 7:05 pm

Kids just grow up so fast, don’t they? One minute you’re bringing that tiny bundle home from the hospital and the next, you’re sending them off to middle school. Wow. I remember it so well and can’t believe that I have a grandson starting 8th grade this year. High school next year. And he’d absolutely love this recipe :-)

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12 shelly (cookies and cups) August 3, 2013 at 9:42 am

Love that you can make these the night ahead. This summer has gone by way too fast.

OH MY GOSH a middle schooler! How did that happen?

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13 Laura (Tutti Dolci) August 3, 2013 at 10:06 am

Great savory breakfast idea, love your red ramekins!

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14 Jess S. @ Floptimism August 3, 2013 at 5:17 pm

Aw, all the best to your son! Despite the moody adolescent-ness of middle school, I have really good memories from those years. And I don’t remember anyone getting shoved into lockers if that makes you feel any better ;)

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15 Quenna V. August 8, 2013 at 2:11 am

This looks delicious! Don’t you just love the many different ways you can enjoy eggs in the morning? I can’t wait to try out your method!

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16 Nutmeg Nanny August 10, 2013 at 8:22 pm

Your son is a handsome little guy :) I hope he has a good time in school! This recipe is so perfect I will definitely have to try it out for myself :)

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17 Laurie September 4, 2013 at 3:47 pm

These look great (I also pulled a recipe from Nov 2009 for Whole Wheat Pumpkin Bran Muffins). I feel your angst…my son also started middle school this year. YIKES.

Anyway, I look forward to trying your recipes. A quick question on the muffins…when I went to the store to buy whole wheat flour and wheat bran, they didn’t have wheat bran. I did a quick google search on my phone and saw that wheat germ would be an ok substitute…so I bought a container. have you ever tried wheat germ? I’ll try it once and if it’s a bomb, I’ll go to Whole Foods to get wheat bran.

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