Egg Bake with Sausage and Sweet Potatoes
and balsamic arugula salad
Smarts: If you can't find frozen shredded sweet potatoes, substitute sweet potato tater tots or shred your own sweet potatoes.
Ingredients
- Vinegar, balsamic - 2 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
- Onions, medium - 1/2, chopped
- Bell peppers, any color - 1/2, chopped
- Eggs - 8
- Sweet potatoes, medium - 1, grated (sub frozen shredded sweet potatoes or frozen sweet potato tater tots)
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Pork breakfast sausage, ground - 8 oz (sub ground pork)
Nutrition Facts
Prep
- Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Eggs - Whisk eggs with salt and black pepper.
- Sweet potatoes - (Skip this step if using frozen shredded sweet potatoes or sweet potato tots.) Grate sweet potatoes (no need to peel them first). Place in a microwave-safe bowl covered with a damp paper towel. Microwave just until potatoes are starting to turn tender, ~1 minute.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making muffin-size egg bakes in a muffin pan sprayed with nonstick cooking spray.)
- Heat 9" to 10" (22.5 to 25cm) oven-safe skillet over medium heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes. Add sausage and cook, breaking it apart with a spoon, until cooked through, 4 to 5 minutes more. Drain off any excess grease from pan and return pan to heat.
- Add shredded sweet potatoes and stir until defrosted, ~2 minutes.
- Pour egg mixture over filling (if making in a muffin tin, transfer filling to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed.
- Transfer to the oven and bake for 20 to 25 minutes (12 to 16 minutes in muffin tins), until a knife comes out clean.
- While eggs bake, whisk together vinegar, honey, mustard and olive oil in a mixing bowl. Add arugula on top and toss just before serving.
- Slice and serve egg bake with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
55 reviews
I should have stuck with the skillet method. My muffins cooked unevenly. Despite my stirring efforts, my first muffins were all egg and my last all cheese. Update: I tried again cooking with the skillet in the oven, and it came out perfectly. I'm upgrading my rating.
0 HelpfulMy family loved this meal. We will probably do a different side to make it more hearty but the egg back was loved by all.
0 HelpfulThis was really good. I think it was even better when I warmed up a piece for lunch a few days later. This would be great as a make ahead breakfast or brunch item for guests or a busy weekend.
0 Helpfulwe made this recipe a second time subbing bacon for the sausage and making them as muffins. AWESOME for lunches and snacks for school!
0 Helpful