Pre-heat oven to 350'°. Line a baking sheet with tin foil and spray with non stick spray, and prep a 6x9" inch baking/casserole dish with non stick spray.
While the over is heating core the red pepper and cut in half. Place the pepper on the foiled baking sheet and drizzle with a tiny bit of oil. Once the oven is hot place the pepper in the oven and cook for 10-15 minutes at 350'°, until the pepper begins to darken and blister. Once the pepper is done, remove it from the oven, and allow to cool enough to handel. Then peel the skin from the red pepper and slice the pepper.
While the pepper is cooking combine the diced chicken sausage, salt, pepper, garlic, shallots, and ¾ of the scallions in to a bowl and toss together.
In another bowl combine the egg white liquid and large eggs, whisk together for 1 minute to fully incorporate the two ingredients, but also to add a little air into the eggs.
Once the red pepper has been cooked, peeled, and sliced, add it to the sausage mixture, and toss together. Then spread the sauance mixture evenly into the bottom of prepped casserole dish.
Then pour the egg mixture over top of the sausage mixture. Bake the casserole for 25-30 minutes at 350'°. Cook until the casserole has fluffed up and the top starts to turn golden brown.
Sprinkle the remaining sliced scallions on top, slice and enjoy, or portion out for meal prep.
Macro Nutrition
Nutrition Facts
Roasted Red Pepper Casserole
Amount Per Serving
Calories 163Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 1.2g8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg7%
Sodium 266.3mg12%
Potassium 107mg3%
Carbohydrates 4.5g2%
Fiber 1.1g5%
Sugar 1.9g2%
Protein 22.8g46%
Vitamin A 62IU1%
Vitamin C 50.8mg62%
Calcium 6.9mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.