This Sweet Potato Chicken Sausage Egg Bake has everything you need – healthy fats, quality protein and fiber. It’s hearty, it’s versatile, and it makes for a delicious reheat-and-eat breakfast.
Meal prep for the win!
I love a good meal prep! Almost all of my preps include an egg bake of some sort. They’re easy to make, versatile in that you can use what you have on hand, and they taste just as good reheated as they do hot out of the oven. Sweet Potato Chicken Sausage Egg Bake is one of my go-to’s. The addition of sweet potatoes and Brussels sprouts, two of my favorite veggies, brings a depth of heartiness and scrumptious-ness to this recipe.
Save a trip to the grocery store and use what you have on hand.
As mentioned above, egg bakes are a great way to use up what you have on hand. No sweet potatoes? Use potatoes or squash. No Brussels? Use broccoli or zucchini. No chicken sausage? Use ground pork sausage or cubes of ham. Since I live a fair distance from the nearest grocery store, I’m all for modifying recipes to use what I have on hand.
Sweet Potato Chicken Sausage Egg Bake has everything you need – healthy fats, quality protein and fiber. It’s hearty, it’s versatile, and it makes for a delicious reheat-and-eat breakfast. Click To Tweet
This recipe is Whole30-friendly and dairy-free, but by all means, if you wish, add some cheese!
I love me a cheesy egg bake! If you’re not Whole30-ing and tolerate dairy, feel free to add a cup of shredded cheese to the Sweet Potato Chicken Sausage Egg Bake. I’d recommend shredded sharp cheddar, shredded Swiss cheese or my favorite…crumbled, soft goat cheese!
With only 5 ingredients (not including the ghee, salt and pepper), you really can’t go wrong with giving this recipe a try.
In addition to meal prep-able recipes, we love recipes that require just a few ingredients and not a lot of time. We know you have a jam-packed schedule whether you’re a full-time working parent, entrepreneur, stay-at-home mom (or dad) or all of the above – life is busy! But that’s no excuse to throw healthy eating out the window. That’s why it’s our mission to share with you real food recipes that are simple, approachable, delicious, and family-friendly. We want to help you spend less time in the kitchen so that you have more time to do the things you love.
Looking for a meal planner that does the work for you? We recommend Real Plans. A highly customizable online meal planner that creates a weekly menu including all recipes and a grocery list. Best of all, you can add on more than 200 of our very own recipes! Learn more about Real Plans here.
It’s time to get cooking!
Let us know if you give this Sweet Potato Chicken Sausage Egg Bake a try. Not only is it perfect for meal prep, but it will also make a delicious addition to upcoming holiday breakfast menus!
- 1 Tbsp. ghee or coconut oil
- 1 small sweet potato, peeled and cubed into small cubes (~1½ cups)
- 1½ cups quartered Brussels sprouts (may sub broccoli or zucchini)
- ½ small red onion, diced or sliced
- 2-3 garlic cloves, minced
- 2 Chicken Sausages of choice, sliced (¼-inch slices) (we recommend Applegate)
- 8 whole eggs
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup shredded cheese of choice (optional: omit for Whole30-friendly & dairy-free)
- Preheat oven to 375℉.
- In a 10-inch cast iron skillet (or medium pan), heat ½ Tbsp. ghee or coconut oil on medium-high heat. Once hot, add cubed sweet potato. Dash with salt. Sauté for about 5 minutes. Stir occasionally, adding additional ghee or oil as needed.
- Next, add the Brussels sprouts, red onion, garlic and sausage to the pan. Sauté for 8-10 minutes or until sweet potatoes are cooked through. Again, adding additional ghee or oil as needed. Remove from heat.
- In a bowl, crack the eggs, add a dash of salt and pepper and whisk to combine.
- Pour the whisked eggs over the veggies and sausage. If using cast iron, you want to make sure it’s greased well. Add additional ghee or oil if needed to grease. Note: If you do not have a cast iron skillet, simply transfer the veggies and sausage to a greased baking dish and pour eggs evenly over top.
- Bake in the oven for 12-16 minutes or until center is firm.
- Remove from oven, let set for 5 minutes.
- Serving Size: 1/5 of recipe
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 17g
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