- 8 large eggs
- 2 large egg whites
- 1 LBS chicken breakfast sausage (bulk, we used Whole Foods 365 brand)
- 3 medium Yukon gold potatoes, peeled + diced into petite 1/2″ pieces
- 1 medium yellow onion, diced
- 3 oz soft goat cheese, crumbled
- 1/4 cup 2% milk (or 1% or skim)
- 2 cups low-sodium chicken broth or stock
- 2 heads of red leaf lettuce, washed + spun dry
- garlic powder
- Bragg’s Organic Sprinkle (available at Whole Foods or on Amazon) or other sodium-free all purpose seasoning
- extra virgin olive oil (EVOO)
- 3 TBS fresh basil
- fresh flat-leaf Italian parsley
- Basic Dijon Vinaigrette (recipe on this site)
Pre-heat oven to 375 degrees. Spray a baking dish with cooking spray (for an 8″x 11″ Le Creuset casserole dish, the cooking time was 30 minutes).
In a large nonstick skillet, heat 1 TBS EVOO over medium high heat. Once hot, add chicken and break up in pan with a wooden spoon or spatula. Season with 1 TBS Bragg’s Sprinkle or other sodium-free all purpose seasoning. Brown meat, frequently scraping bits off bottom of pan, for 5 minutes until completely cooked, then remove from heat and drain in a colander. Pour meat into bottom of prepared baking dish.
In same skillet, add onions, season lightly with salt + pepper to taste and saute for approximately 3-4 minutes over medium heat until carmelized. Add potatoes and stir to combine. Add 1 tsp Bragg’s Sprinkle (or other seasoning), 1/2 tsp garlic powder, a little salt & pepper and continue to cook, scraping up brown bits on bottom of pan. Slowly add chicken stock 1/4 cup at a time to deglaze pan and cook potatoes, continuously stirring so potatoes don’t majorly stick to bottom of pan (they will stick a little, just scrape them up and work back into mixture). Once pan becomes dry, add another 1/4 cup of stock and continue process until potatoes are cooked through. (This took around 15 minutes and used 1 1/2 cups of stock.) Occasionally test potatoes for salt and to see if they are cooked through. Add more salt as needed (potatoes can take salt but add slowly so you don’t overdo it!). Once potatoes are just done (not mushy) add to baking dish with meat.
In a large bowl, combine 8 whole eggs, 2 egg whites, 1/4 cup milk, 3 TBS minced fresh basil, 1/4 tsp salt & freshly ground pepper to taste (we like a lot!). Beat with a whisk to combine. Add crumbled goat cheese to egg mixture. Pour eggs on top of meat & potatoes in baking dish and stir to combine. Bake for 30 minutes (if your dish is larger, check at 25 minutes, the eggs should be set in the middle – you can peek with a knife – you don’t want to overcook or else eggs will be dry and NOT good).
Remove from oven and let cool for 10 minutes before slicing into 6 squares.
While eggs rest, wash 2 heads of red leaf lettuce + dry in a salad spinner. Drizzle on our Basic Dijon Vinaigrette and stir gently so that all leaves are lightly coated with vinaigrette. Finish salad with freshly ground pepper.
To plate: place one square of casserole, sprinkled with freshly torn flat-leaf Italian parsley, and a little salad on the side.
Note: if you have this for breakfast without the salad, subtract per serving: Calories: 57 / Total Fat: 5.3g / Saturated Fat: 0.7g / Protein: 0 / Total Carbs: 2.9g / Sodium: 0.3mg / Dietary Fiber: 0 / Sugar: 2.9g ……(and add some fresh fruit!)
Nutrients per serving: Calories: 405 / Total Fat: 22.9g / Saturated Fat: 5.5g / Protein: 29.5g / Total Carbs: 81.4g / Sodium: 317.6mg / Dietary Fiber: 0.8g / Sugar: 4.8g