Name: Chicken sausage and potato egg bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 1/4 lb Yukon Gold potatoes, diced into 1/2-inch cubes; 2 tbsp avocado oil; 1 tbsp salt; 3/4 tsp black pepper; 1 1/4 lb chicken apple sausage, sliced into coins; 3 3 red bell peppers, diced; 2 1/2 medium 3 medium yellow onions, diced; 6 large 6 large eggs; 3 2/3 cups 2 lb liquid egg whites, from a carton; 1 tsp garlic powder; 1 cup shredded part-skim mozzarella cheese; 1 tsp avocado oil

Instructions

Prep 25 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with the avocado oil and half the salt. Spread them in a single layer and place on the upper oven rack. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
While the potatoes roast, grease a 9x13-inch baking dish. In a 12-inch skillet, heat the remaining oil over medium-high heat. Sauté the onions and bell peppers for 6 to 8 minutes until softened and lightly browned. Add the sliced sausage and cook for 3 to 4 minutes more to brown the edges. Remove from the heat to cool slightly.
In a large bowl, whisk together the eggs, egg whites, garlic powder, black pepper, and the remaining salt until well combined. Stir in the cooled sausage and vegetable mixture.
Pour the mixture into the prepared baking dish and sprinkle the mozzarella over the top. Place on the lower oven rack. Bake for 30 to 35 minutes until the center is set and no longer jiggles. Done when set in the center, 160°F.
Let the egg bake rest for 5 minutes. Cut the bake into 6 equal rectangles. Serve each piece alongside the roasted potatoes. Done when 165°F.

Nutrition

Ingredients

Instructions

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