Chicken Sausage Egg Bake
Recipe by the Real Food Dietitians.
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.
Ingredients
- 1 small sweet potato, peeled and cubed
- 2 teaspoons avocado oil or olive oil
- 1/2 teaspoon salt, divided
- 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 Golden Brown All Natural Chicken Sausage, thawed and sliced
Directions
Heat oven to 375°F. Coat a 9×9-inch baking dish with cooking spray.
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.
Meanwhile, whisk the eggs in a large bowl. Stir in spinach, green onions, chicken sausage, and the remaining salt.
Transfer sweet potatoes to the prepared baking dish and spread evenly. Pour egg mixture over top, pressing down to submerge ingredients.
Bake until center is set, 35-40 minutes. Remove from oven, slice and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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