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

  • INGREDIENTS

  • 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 

DIRECTIONS

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