Sheet-Pan Chicken Sausage, Broccoli & Pepper Egg Bake

Name: Sheet-Pan Chicken Sausage, Broccoli & Pepper Egg Bake
Total time: 40 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 12 oz fully cooked chicken sausage (4 links), sliced; 3 cups liquid egg whites; 4 large eggs; 12 oz broccoli, in small florets; 2 bell peppers, diced; ½ red or yellow onion, diced; 1 tbsp olive oil; 1 tsp garlic powder; ½ tsp smoked paprika; ½ tsp dried oregano; salt; pepper; cooking spray

BreakfastAmerican comfort40 minServes 4405 kcal43 g protein

Roasted chicken sausage, charred broccoli and sweet peppers on one pan, with seasoned egg whites poured around them and whole eggs baked into little wells. A hands-off weekday breakfast with almost no cleanup.

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Ingredients

12 oz fully cooked chicken sausage (4 links), sliced
3 cups liquid egg whites
4 large eggs
12 oz broccoli, in small florets
2 bell peppers, diced
½ red or yellow onion, diced

From your pantry: 1 tbsp olive oil, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp dried oregano, salt, pepper, cooking spray.

Instructions

Heat the oven to 425°F. Line a rimmed half-sheet pan with parchment and coat with cooking spray.
Toss the broccoli, peppers and onion with the oil, garlic powder, paprika, oregano, ½ tsp salt and pepper. Spread on the pan and roast 10 minutes.
Add the sausage slices, stir, and roast 8 minutes more, until the broccoli is browned at the tips.
Lower the oven to 375°F. Spread everything into an even layer, whisk the egg whites with a pinch of salt and pour them over. Make 4 wells and crack an egg into each.
Bake until the whites are set and the yolks are as done as you like, 10 to 14 minutes. Cut into 4 portions, each with an egg.

Tip: Lowering the oven before adding the eggs keeps the whites tender instead of bubbly and tough at the edges.