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Baked Eggs

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 550kcal

Ingredients

  • 6 oz Chicken sausage links
  • 1 tbsp Butter
  • 1/2 cup Heavy cream
  • 8 Eggs
  • 1/4 cup Fresh basil chopped
  • 1/4 cup Sun dried tomatoes chopped
  • 1/2 tsp Red pepper flakes optional
  • 2 tsp Extra-virgin olive oil for drizzling
  • 4 slices Sourdough bread toasted
  • 2 Nectarine sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Preheat oven to 350˚F.
  • For the chicken sausage: If raw, cook in the oven to an internal temperature of 160 degrees using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Rub an oven safe non-stick pan or small baking dish with butter.
  • Pour the cream, sun dried tomatoes, and basil into the pan and crack in the eggs; season with salt and pepper.
  • Bake for about 12 minutes or until whites have just set, but yolks are still a little runny.
  • Remove from the oven and top with crushed red pepper flakes (if using). Drizzle with a small amount of olive oil and season with salt and pepper. Serve with bread, chicken sausage, and nectarine.

Nutrition

Calories: 550kcal | Carbohydrates: 16g | Protein: 24g | Fat: 44g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 462mg | Sodium: 827mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1902IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 3mg