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Egg Bake with Sausage and Sweet Potatoes
and balsamic arugula salad

Active: 35 min Total: 35 min
This casserole-style dish combines a few breakfast favorites and is great to serve for first thing in the morning or for as an easy lunch or dinner.
Smarts: If you can't find frozen shredded sweet potatoes, substitute sweet potato tater tots or shred your own sweet potatoes.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Balsamic Arugula Salad:
  • Vinegar, balsamic - 2 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 4 oz
Egg Bake with Sausage and Sweet Potatoes:
  • 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)

Prep

  1. Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Eggs - Whisk eggs with salt and black pepper.
  3. 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.

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Make

  1. 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.)
  2. 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.
  3. Add shredded sweet potatoes and stir until defrosted, ~2 minutes.
  4. 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.
  5. Transfer to the oven and bake for 20 to 25 minutes (12 to 16 minutes in muffin tins), until a knife comes out clean.
  6. While eggs bake, whisk together vinegar, honey, mustard and olive oil in a mixing bowl. Add arugula on top and toss just before serving.
  7. Slice and serve egg bake with salad on the side. Enjoy!

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