Name: Egg and chicken sausage bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 lb Yukon Gold potatoes, diced into 1/2-inch cubes; 2 tbsp avocado oil; 2 tsp salt; 3/4 tsp black pepper; 1 lb chicken apple sausage, sliced into coins; 1 1/2 red bell peppers, diced; 1 1/4 medium yellow onions, diced; 8 large eggs; 18 large egg whites; 1 tsp garlic powder; 110 g shredded part-skim mozzarella cheese

Nutrition

Per serving

2,909 calories

Protein: 245g; 34% of calories
Carbs: 200g; 28% of calories
Fat: 121g; 38% of calories

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with the oil and half the salt. Spread them in a single layer and roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, grease a 9x13-inch baking dish. In a large bowl, whisk together the eggs, egg whites, garlic powder, black pepper, and the remaining salt until well combined.
Stir the sliced chicken sausage, diced bell pepper, and diced onion into the egg mixture. Pour the mixture into the prepared baking dish and sprinkle the mozzarella evenly over the top.
Place the baking dish in the oven alongside the potatoes. Bake for 20 to 25 minutes until the eggs are set in the center and the cheese is melted and lightly browned. Done when set in the center, 160°F.
Let the egg bake rest for 5 minutes before cutting it into 4 equal squares. Serve each square alongside a portion of the roasted potatoes. Done when 165°F.

Nutrition

Ingredients

Instructions

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