Sausage, Greens & Goat Cheese Egg Bake

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Whether for breakfast, lunch, or brunch, this Sausage, Greens & Goat Cheese Egg Bake is sure to satisfy! >Jump to recipe<

I typically prep this egg bake (or a variation of it, like the one available for members in my Meal Planning & Prep Online Community) every other week or so. I love that it stores great in the fridge or freezer, reheats beautifully (see Storage & Reheating notes below), and makes it super-easy to get in some filling protein and veggies on a busy day.

I usually pair it with an equally simple carby/starchy food – like potato chips or corn chips. Yes! You heard that right. All foods fit – even the chips!

In the summertime, when I don't want to heat up the house, you'll catch me making this in our toaster oven. It can be such an underutilized resource in the kitchen. If you haven't used yours in a while, this is a perfect way to do it, and save a little money on your electric bill, too.

You can also use the basic structure of this recipe to swap in your favorite breakfast meat or vegetarian-friendly meat options, cheeses, etc.

The only thing I'd be careful switching out are the greens for another veggie. Pick your go-to greens (like spinach, arugula, kale, or baby mixed greens), but avoid something water-rich, like frozen broccoli or bell peppers. Otherwise, the egg bake may wind up a bit soggy.

Will you try this recipe? What faves will you swap in? Share in the comments below – enjoy!

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Sausage, Greens & Goat Cheese Egg Bake

Prep Time: 10 minutes

Cook Time: 45 minutes

Makes: 4 servings

Filling Ingredients

• 5, ready-to-eat breakfast sausage links (chicken, pork, or vegetarian), sliced into coins or half-moons

• 4 ounces goat cheese, crumbled

• 2.5 ounces mixed greens (I used a spinach and arugula blend), approx. half of a 5 ounce package

Egg Mixture Ingredients

• 8 eggs

• ¼ cup milk of choice

• 2 tbsps flour (I used Bob's Red Mill Gluten Free 1-to-1 to make this gluten free.)

• 1 tsp Garlic & Herb salt-free seasoning blend (like Dash or Aldi)*

• ¼ tsp sea salt

• ¼ tsp ground black pepper

• A few extra grinds or pinches of black pepper and sea salt, sprinkled over top just before baking

Method

1. Preheat oven (or toaster oven) to 375°F.

2. Line a medium-sized baking dish with parchment paper. (I used the 10.25x7" cake pan from this toaster oven baking set.)

3. Layer in greens, diced chicken sausage, and goat cheese crumbles.

4. In a separate bowl, whisk together milk, spices, and flour until well-combined.

5. Add eggs to milk mixture and whisk again.

6. Pour milk and egg mixture evenly over ingredients in baking dish.

7. Use the whisk to gently press around on top of the ingredients in the dish, to distribute the egg mixture a little more, as needed.

8. Add a few extra pinches or grinds of fresh black pepper and sea salt over top.

9. Bake at 375°F for 45-50 minutes, until the center is solid and a knife inserted into it comes out clean.

10. Let cool completely before refrigerating.

Storage & Reheating

1. Lasts up to 5 days in the fridge, up to one month in the freezer.

2. To reheat: Microwave on high about 2-3 minutes from refrigerated, or about 4-5 minutes from frozen, until internal temperature reaches 165°F.

*You could sub the Garlic & Herb blend for a preferred salt-free seasoning blend of choice, OR try ¼ tsp each of garlic powder, onion powder, dried basil, and finely chopped dried rosemary.

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