I am thrilled to share with you this new breakfast recipe. While this post was sponsored, all thoughts and opinions are my own. 

Breakfast for me is the hardest meal to fit into my busy schedule. I almost never have time to fix something on a weekday morning so I usually try and prep something on Sunday that I can throughout the week easily. Right now, my absolute favorite thing to make is this vegetable sausage egg bake.

This egg bake is packed with tons of vegetables, like Simply Potatoes, and delicious al fresco chicken sausage. You can easily customize all of the vegetables to include your favorites. Of course, choose the al fresco sausage that you like best too. I used the jalapeno version because I like a little bit of heat in egg dishes. 

Ingredients for Vegetable Sausage Egg Bake:

1 cup Simply Potatoes diced potatoes and onions
1/2 cup chopped kale
1/2 cup shaved Brussels sprouts
1 bell pepper diced
Salt and pepper
1 tsp garlic powder
3 links al fresco chicken sausage, sliced
8 eggs

Let’s Make It:

1. Preheat oven to 375 degrees. Lightly spray a baking dish with nonstick cooking spray.

2. In a large bowl, combine the potatoes, kale, Brussels sprouts and bell pepper. Season with salt, pepper and garlic powder.

3. Stir in sausage. Pour into prepared baking dish.

4. In the same bowl, whisk eggs until blended. Season with salt and pepper. Pour over vegetables in baking dish.

5. Bake in preheated oven for 30-35 minutes or until eggs are set. 

I usually add a little bit of fresh tomato or herbs on top just before serving. But, the egg bake is really perfect just as it is. It feels great knowing that, in just 5 simple steps, I have a breakfast that I can eat all week that is full of delicious flavor and lots of healthy vegetables.

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