Artichoke and Sausage Egg Bake – Vegetarian

Artichoke and Sausage Egg Bake – Vegetarian

Artichoke and Sausage Egg Bake – Vegetarian, is made with plant-based protein sausage.  Light and savory on the inside with a cheesy topping.  It’s quiche without the crust.  YUM!  Serve it with my Homemade Challah Bread French Toast or my so easy no-knead Lemon Bubble Bread

Artichoke Sausage Egg Bake

What Do I Need to Make Artichoke and Sausage Egg Bake?  

This artichoke and sausage egg bake uses a plant-based protein sausage in place of pork sausage.  I love the new plant-based meat substitutes.  They cook up similar to meat and I can substitute the amounts one for one in my meat-based recipes.

For the artichokes, I used two 6 oz. jars of marinated artichoke hearts.  I love using sharp cheddar cheese for this recipe, however, feel free to experiment with different types of cheese.  Be sure you use a firm cheese that can be grated like the cheddar.

artichoke sausage egg bake

Here are the steps for making this delicious Artichoke Sausage Egg Bake – vegetarian. 

  1. Cut the sausage into coins and brown them up.  Then saute the onions in the fat left in the pan after browning the sausage.   Add the garlic during the last minute. 

2. Combine the eggs, half and half, salt and pepper in a bowl.  Whisk well to combine.

3. Add the artichoke hearts, sauteed onions, and browned sausage.  Stir to combine

4.  Pour into a greased 11 X 7-inch baking pan.  Bake 350-degrees for 25 – 30 minutes or until the center is set. 

5. Cut into squares and serve hot. 

artichoke sausage egg bake

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Artichoke Sausage Egg Bake

Artichoke and Sausage Egg Bake - Vegetarian

Artichoke and Sausage Egg Bake - Vegetarian is made with plant-based protein sausage.  Light and savory on the inside with a cheesy topping.  It's quiche without the crust.  YUM!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: brunch recipe, easy, gluten-free, keto, low-carb, plant-based protein, soy-free, vegetarian
Servings: 10
Calories: 293kcal

Equipment

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  • 11 X 7-inch baking pan

Ingredients

  • 8 oz Italian Sausage links plant-based protien (200grams) cut into coins
  • 1 small onion diced
  • 1 clove garlic minced
  • 6 eggs large
  • cups Half and Half (340 grams)
  • ½ tsp salt
  • ¼ tsp pepper
  • 12 oz marinated artichoke hearts jarred, drain and cut into small 1/2 inch pieces
  • ½ lb grated cheddar cheese (226 grams) sharp

Instructions

  • Preheat Oven to 350° F
  • Brown the sausage coins on medium heat. Once the sausage is browned, remove it from the pan and saute the onions in the fat left in the pan from the sausage. Saute the onions until soft and lightly browned. Add the garlic and saute for 1 more minute.
  • Whisk the eggs by hand in a mixing bowl. Add the half and half, salt, pepper, sauteed onions with garlic, browned sausage, and artichoke hearts. Stir to combine.
  • Pour the mixture in a greased 11 X 7-inch baking pan. Sprinkle with the cheddar cheese.
  • Bake at 350°F for 25 - 30 minutes, or until the center is set. Cut into 10 pieces and serve hot.
    artichoke sausage egg bake

Video

Notes

Use Italian pork sausage for a meat-based egg dish. 
Like it Spicy?  Use hot Italian sausage and add 1/4 tsp of tabasco sauce to the recipe.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 4g | Protein: 14g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 605mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 839IU | Vitamin C: 8mg | Calcium: 227mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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