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Italian Baked Eggs are traditionally made with a lot of marinara sauce and Parmesan cheese. If that sounds like the tastiest thing on the planet, I don’t blame you. But wait ’til you try this much healthier adaptation packed with veggies, fresh herbs, and my nightshade-free nomato sauce!

Need a Break from Cooking?

Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!

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Sausage and Egg Bake

Prep Time5

Cook Time30

Total Time35

Servings people

Ingredients

1/4 pound sausage crumbled
1 cup spinach chopped
1 whole zucchini grated
1/8 cup coconut milk
1/8 cup no-tomato sauce
1 tablespoon basil chopped
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 whole eggs
2 tablespoons green onion sliced

Equipment

Instructions

Preheat the oven to 350F.
Divide the ground meat, spinach, and zucchini evenly between four ramekins.
Combine the milk, nomato sauce, oregano, salt, and pepper in a separate bowl.
Pour into the ramekins, dividing evenly, and bake for 15 minutes.
Raise the oven temperature to 400F.
Crack an egg into each ramekin and bake 12-15 minutes or until the whites are cooked through. Garnish with chives, then serve.