This Runny Egg Veggie Bake is a new dinner staple at my house! It is seriously so quick and easy to make and it tastes amazing! This recipe is basically a dump recipe! It is made with fresh veggies, sweet potatoes, chicken & apple sausage, and a sunny side up egg! This recipe is healthy, hearty, and crowd pleasing! Make it with me!
This recipe calls for Aidells Chicken & Apple Sausage. I buy this sausage at Costco in the deli section. It has such a delicious flavor that pairs really well with the other ingredients in this recipe! I highly recommend using this flavor of sausage, but of course, you can substitute and use what you have on hand.
For this recipe, you can substitute and add any ingredients that you prefer! If you like roasted broccoli, use it! If you want to use regular potatoes or red potatoes, you can. This recipe is one that you can really take and make it your own!
Runny Egg Veggie Bake
Yields 6 servings
361 Calories/ 17F/ 37C/ 17P
2 tablespoons olive oil
2 tablespoons Italian seasoning
1 pound Brussel sprouts
4 sweet potatoes, peeled and cubed
5 chicken & apple sausage links
2 zucchini, cubed
2 yellow squash, cubed
2 cups cherry tomatoes
2 tablespoons shredded parmesan cheese
6 eggs
Preheat oven to 400.
Prepare all the veggies, peel and chop if necessary.
Add the Brussel sprouts, sweet potatoes, zucchini, squash, and cherry tomatoes to a gallon size zip lock bag. Add the olive oil and Italian seasoning and shake until all the veggies are coated.
Chop the Chicken & Apple Sausage into bite sized disks.
Place the seasoned veggies and sausage on a regular cookie sheet. Spread them out evenly.
Cover with tinfoil and bake at 400 for 30 minutes.
When finished, remove the tinfoil, top with parmesan cheese and bake for an additional 5 minutes.
In the meantime, heat a frying pan to high heat on the stove top. Spray with cooking spray and fry the egg for 3-4 minutes, until the egg is cooked sunny side up.
Divide into 6 servings and top each serving with a runny egg. Enjoy!
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