So this is the first eat in recipe in quite a while that’s featured on the blog, quite simply because life has been pretty damn busy and I’ve had to resort to the same old recipes over and over again as opposed to trying new ones. But all that changed the other week when I came across a recipe tear out from Men’s Health magazine of this protein packed healthy sausage casserole and decided soup and stir fry for lunch was getting extremely boring.
It fitted all of my valleys2vauxhall criteria in that its super simple to make, delicious and perfect to bake up on a Sunday ready for your week of lunches ahead. Technically you could add more veg or meat to your taste but that will then affect the calorie portion, which at a mere 390 cals per portion would be a shame.
Ingredients – makes 8 portions
1 Red Pepper, diced
1 Green Pepper, diced
1 Onion, diced
Extra-virgin Olive Oil
2 Sweet Potatoes, cut into chunks
500g Beef Sausages, cut into one inch chunks
8 medium Eggs
1/2 cup of Almond Milk
1tsp Himalayan salt
1tsp dried Thyme
1/2 tsp Ground black pepper
Spring onions, handful chopped
- Preheat oven to 180 degrees.
- With a dash of olive oil soften the onions and peppers in a skillet or frying pan. Remove and place in a medium bowl.
- Soften the sweet potatoes in the pan with a drizzle of olive oil and again remove and add to your onions and peppers when done.
- Fry the sausages in the pan and once they have browned add the vegetables back in.
- While that cooks whisk the eggs, almond milk, salt, pepper and thyme in a bowl.
- Transfer the sausage and vegetable mix to an ovenproof dish and pour over the egg mixture.
- Bake for 20-25 minutes in the preheated oven.
- Sprinkle with the spring onions and spinach 5 minutes before the end to soften.
- Divide and Tupperware into 8 portions or tuck in!