Chicken Sausage and Veggie Egg Bake

I love breakfast

I like sleep because it’s a time machine to breakfast. This couldn’t be more true for me!! I love breakfast!!!! I love eggs, veggies, goat cheese, avocado toast, waffles, pancakes, bacon, cinnamon rolls, and breakfast for dinner.

If you love breakfast like I do, then you should probably make this recipe.

IMG_7259Chicken Sausage and Veggie Egg Bake


  • 6 eggs
    3-4 tbsp unsweetened almond milk
    2 oz goat cheese
    1 chicken sausage link, sliced
    Handful of cherry tomatoes, cut in half
    4 baby bella mushrooms, sliced
    1/2 zucchini, diced
    Large handful spinach, chopped
    Small handful cilantro, chopped
    1 serrano pepper, diced
    salt, pepper, garlic powder
  • Makes 2-3 servings 


1. Chop veggies, sliced chicken sausage, and whisk eggs.

2. Spray 4″ ramekins (could use muffin tins) and fill with veggies, goat cheese, chicken sausage. I tried to get the chicken sausage, cherry tomatoes, and goat cheese at the top because it looks really cute once it’s baked.

3. Slowly pour whisked eggs in each ramekin, filling 3/4 full.IMG_7280IMG_7282

4. Bake at 350* for 20-25 minutes or until eggs are cooked.IMG_7290

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