Looking for a delicious and nutritious way to kickstart your day? The Sweet Potato Chicken Sausage Egg Bake is the perfect dish to satisfy your morning cravings while fueling your body with wholesome ingredients! Packed with the goodness of sweet potatoes, savory chicken sausage, and fresh spinach, this recipe is not only easy to make but also a feast for your taste buds. Whether you're hosting a brunch or simply want to treat yourself to something special, this delightful bake will have everyone coming back for seconds. Ready to impress your family and friends? Let’s dive into this scrumptious recipe that promises to be a hit at your breakfast table!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 large sweet potato, peeled and diced
- 1 lb chicken sausage, sliced
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup milk
- Salt and pepper to taste
- 1 tsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the Sweet Potato Chicken Sausage Egg Bake cooks evenly.
- Peel and dice the large sweet potato into small cubes, about 1/2 inch in size. This helps them cook through evenly.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once the oil is hot, add the diced sweet potatoes to the skillet.
- Sauté the sweet potatoes for about 10 minutes, stirring occasionally, until they begin to soften and turn golden brown.
- Add the sliced chicken sausage to the skillet with the sweet potatoes. Continue to cook for an additional 5-7 minutes, allowing the sausage to brown and the flavors to meld.
- While the sweet potatoes and sausage are cooking, chop the spinach into smaller pieces if necessary. Set aside.
- In a large mixing bowl, crack the 6 large eggs and add 1/2 cup of milk. Season with salt and pepper to taste. Whisk the mixture until well combined and frothy.
- Once the sweet potatoes and sausage are cooked, stir in the chopped spinach and mix well to incorporate all ingredients.
- Transfer the sweet potato, sausage, and spinach mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Pour the egg and milk mixture over the top of the sweet potato and sausage mixture, ensuring that everything is well coated.
- Using a fork or spoon, gently stir the mixture to combine the eggs with the other ingredients, but be careful not to overmix.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- Once cooked, remove the dish from the oven and let it cool for a few minutes before slicing into squares.
- Serve warm and enjoy your Sweet Potato Chicken Sausage Egg Bake as a hearty breakfast or brunch option!
Tips
- Prep Ahead: To save time in the morning, you can peel and dice the sweet potato a day in advance. Store it in an airtight container in the fridge until you're ready to cook.
- Customize Your Ingredients: Feel free to swap out the chicken sausage for turkey sausage or even a vegetarian option to suit your dietary preferences. You can also add other veggies like bell peppers or mushrooms for extra flavor.
- Check for Doneness: Ovens can vary, so keep an eye on your bake as it cooks. The eggs should be set, and the top should be lightly golden. If you want a firmer texture, you can bake it a little longer.
- Serve with Style: Garnish your Sweet Potato Chicken Sausage Egg Bake with fresh herbs like parsley or chives for a pop of color and added flavor. A dollop of hot sauce or salsa on the side can also elevate the dish!
- Leftover Magic: This bake keeps well in the fridge for up to 3 days. Reheat individual portions in the microwave for a quick and satisfying breakfast throughout the week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 22g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 250mg
