Chicken Sausage Egg Bake
Fuel Your Morning with Chicken Sausage and Veggies
This Chicken Sausage Egg Bake is a hearty, gluten-free breakfast casserole packed with protein and veggies. Made with Jones Dairy Farm All Natural Golden Brown Chicken Sausage, tender roasted sweet potatoes, and spinach, it’s a delicious way to start your day. Perfect for meal prep, brunch, or a make-ahead breakfast, this easy egg bake delivers balanced flavor and all-day energy.
05 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 small | sweet potato, peeled and cubed |
| 2 teaspoons | avocado oil or olive oil |
| 1/2 teaspoon | salt, divided |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | black pepper |
| 12 large | eggs |
| 2 cups | baby spinach, roughly chopped |
| 4-5 | green onions, ends trimmed and chopped |
| 1 box (5 ounces) | Jones Dairy All Natural Golden Brown Chicken Sausage, thawed and sliced |
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Directions
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Heat oven to 375°F. Coat a 9×9-inch baking dish with cooking spray.
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Toss cubed sweet potato with oil, 1/4 teaspoon salt, garlic powder and black pepper on a large sheet pan. Bake 20-25 minutes, until tender.
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Meanwhile, whisk the eggs in a large bowl. Stir in spinach, green onions, chicken sausage, and the remaining salt.
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Transfer sweet potatoes to the prepared baking dish and spread evenly. Pour egg mixture over top, pressing down to submerge ingredients.
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Bake until center is set, 35-40 minutes. Remove from oven, slice and serve warm.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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