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We hope you got benefit from reading it, now let’s go back to sausage veggie baked omelet recipe. To cook sausage veggie baked omelet you only need 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Sausage Veggie Baked Omelet:

1. You need 1 tbsp. olive oil
2. Provide 1/2 lb. ground sausage
3. Take 1 sweet potato, peeled and diced
4. Provide 1 zucchini, diced
5. Provide 1 bell pepper, diced
6. Take 1/2 yellow onion, diced
7. Prepare 8 large eggs
8. Use 1/3 cup milk
9. Provide 1/2 tsp. salt
10. You need 1/4 tsp. pepper, garlic powder, salt free all purpose seasoning
11. You need 1 cup shredded cheese of choice

Steps to make Sausage Veggie Baked Omelet:

1. Preheat the oven to 375°F. Grease a 9x13" baking pan very well and set it aside. In a large bowl, whisk together the eggs, milk and seasonings and set it aside. Next get the olive oil heating up in a large skillet over medium heat.
2. Once the oil is hot, add the sausage and cook, breaking it up as you go, until it's browned. Remove it and sprinkle it evenly into the bottom of the prepared pan. Then add the diced sweet potatoes to the skillet. Let them saute for about 5 minutes, then add in the peppers and onions. Cook, stirring occasionally another 5 or so minutes until the potatoes are almost tender and the onions and peppers have softened. Then add the zucchini and cook just a few more minutes, until it's all tender.
3. Sprinkle the veggies evenly over the top of the sausage and sprinkle the cheese over the top of that. Pour the egg mixture over all of it. Bake for 21-25 minutes, until it's puffy and the center is set. Then remove it from the oven and let it sit a few minutes before slicing it up and serving it.

TIP: Try the Jimmy Deans All Natural Regular Sausage. It's super low in fat and. Recipe courtesy of the National Hot Dog and Sausage Council. A great twist on a traditional omelet that's so easy to put together, let it bake in the oven for a perfect every time breakfast casserole the whole family will enjoy. Lift edges, letting uncooked portion flow underneath.

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