I served up this gluten-free egg bake on Christmas morning for a group breakfast and a second time this week for a big family potluck brunch! The first time I made it with mushrooms. The second time with broccoli It’s perfect for a crowd and can be cut into any size squares. It also reheats well for a high protein breakfast or snack on a busier morning. Perfectly healthy, tasty, and satisfying!


  • 10-12 eggs (or 1 pint egg whites)
  • 1 cup whole organic milk
  • 1 Tbsp olive oil
  • 2 Tbsp butter or oil
  • 1 pound all natural chicken breakfast sausages
  • 1 1/2 cup cut broccoli florets or if you prefer 8 oz crimini sliced mushrooms
  • 10 oz fresh spinach or chopped fresh kale
  • 1/2 onion diced
  • 1/2 cup salsa verde
  • 1 cup feta cheese crumbles
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • Fresh ground pepper


  1. Preheat oven to 375.
  2. Whisk eggs in a large bowl..
  3. Then whisk in milk, salsa verde, and cheeses.
  4. Heat olive oil in skillet (I prefer my cast iron) and cook sausage, then dice it.
  5. Remove sausage from pan and add to egg mixture.
  6. Melt butter in the skillet and sauté onions for about 3 min.
  7. Add mushrooms and cook on med low heat until cooked and soft. If using broccoli cook until bright green and tender.
  8. Add spinach or kale to skillet and wilt.
  9. Remove vegetables from pan and stir into egg and sausage mixture. Season with salt and pepper.
  10. Pour into greased 9×13 dish and bake for about 30- 35 min or until egg puffs a bit and knife comes out clean. May need more cooking time depending on your oven. Let egg bake sit a few minutes before cutting and serving.