Chicken Sausage, Broccolini & Egg Bake

A savory, make-ahead breakfast bake with protein, fiber, and healthy fats to support steady energy throughout the morning. Italian chicken sausage, broccolini, potatoes, sage, cottage cheese, and goat cheddar come together in a simple 9×13-inch bake that works well for breakfast, brunch, or easy weekday meals.

Serves 6

Sausage & Veggies:

• 2 tbsp olive oil

• 1 lb mild Italian chicken sausage

• ¼ cup fresh sage, chopped, divided

• 1 tbsp maple syrup

• 1 cup diced gold potatoes

• ½ cup sliced shallot

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 cups chopped broccolini florets

• ½ cup shredded goat cheddar

eggs:

• 10 large eggs

• ½ cup lactose-free cottage cheese

• ¾ tsp koser salt

• ½ tsp black pepper

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Directions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.

2. In a large skillet, heat olive oil over medium heat. Add the chicken sausage and cook, breaking it up as it browns. Once mostly cooked and golden, add 3 tbsp of the chopped sage and the maple syrup. Stir to combine, then remove the sausage from the pan, leaving a little fat in the skillet.

3. In the same skillet, add the potatoes, shallot, salt, paprika, and black pepper. Cook until lightly golden. Add the broccolini and cook for another 4–5 minutes. The vegetables can still be slightly underdone since they will continue cooking in the oven.

4. Add the cooked sausage and vegetables to the prepared baking dish. Let it cool slightly.

5. In a blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth and fluffy.

6. Pour the egg mixture over the sausage and vegetables. Top with shredded goat cheddar and the remaining chopped sage.

7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the egg bake is set.

8. Let cool for 30 minutes before slicing and serving.

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