Chicken Sausage Egg Bake
This high-protein egg bake is built for meal prep—slice, portion, and enjoy grab-and-go breakfasts all week. It stores up to 5 days in the fridge and freezes well for up to 2 months, reheating without turning rubbery. Perfect for busy families, professionals, and anyone who wants a clean, satisfying breakfast with minimal weekday effort.
Equipment
- 9x13 nonstick casserole dish
- Sheet pan
- Skillet
- Mixing bowl
- Whisk
- Measuring spoons
- Knife
- Cutting board
- Oven
- Glass meal prep containers with snap lids
Ingredients
- 12 large eggs
- 1 small sweet potato peeled and cut into small cubes
- 2 teaspoons avocado oil or olive oil divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups baby spinach roughly chopped
- 4 to 5 green onions trimmed and sliced
- 1 box (5 oz) Jones Dairy All Natural Golden Brown Chicken Sausage thawed and cut into bite-size pieces
Instructions
- Preheat oven to 400°F. Toss sweet potato cubes with 1 teaspoon oil and a pinch of salt, spread on a sheet pan, and roast 18 to 20 minutes until tender. Reduce oven to 375°F.
- Meanwhile, heat remaining 1 teaspoon oil in a skillet over medium heat. Add chicken sausage and cook 4 to 5 minutes, turning occasionally, until lightly golden.
- Add spinach and green onions to the skillet. Sauté 1 to 2 minutes until spinach wilts; remove from heat.
- In a large bowl, whisk eggs with remaining salt, garlic powder, and black pepper until fully combined.
- Lightly grease a 9x13 nonstick casserole dish. Layer roasted sweet potato, sausage, and the spinach mixture evenly across the bottom.
- Pour the egg mixture evenly over the layers and gently shake the dish to settle.
- Bake at 375°F for 28 to 32 minutes, until the center is set and a knife inserted in the middle comes out clean.
- Cool completely on the counter for at least 20 to 25 minutes before slicing to keep clean edges and prevent moisture buildup.
- Slice into 6 equal portions and transfer to glass meal prep containers. Label with the date and refrigerate.
Notes
- Storage: Refrigerate in airtight containers for up to 5 days. Do not leave at room temperature for more than 2 hours.
- Freezer-friendly: Cool completely, wrap each slice tightly in plastic wrap, and place in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: Oven—300°F for 10 to 12 minutes, loosely covered with foil to prevent drying. Microwave—about 90 seconds at 70% power, covered with a damp paper towel. From frozen, add a couple extra minutes.
- Meal prep timing: Bake on Sunday, cool at least 20 to 25 minutes before slicing, then portion and label with the date for grab-and-go breakfasts all week.
- Variations: Swap sweet potato for sautéed bell peppers and onions (skip roasting), or go low carb by skipping sweet potato and doubling spinach or adding chopped zucchini.
- Anti-waste tip: If a slice is a bit dry by day 5, crumble into a skillet and fold into a breakfast burrito with leftover rice and hot sauce.
- Container tip: Glass, snap-lid containers help prevent leaks and reheat more evenly than flimsy plastic.