You’ll be satisfied for hours when you enjoy this protein packed baked eggs recipe with spicy chicken sausage, fresh chard, and mozzarella cheese.
I adore eggs, but not just any eggs, specifically the eggs my coworkers give me from their very own chickens. Eggs do not get any better than those fresh from the chicken coop.
I wish my photo could do justice to the bright yellow, creamy yolks that come from these special chickens, but you’d have to have seen them with your own eyes to appreciate their vibrant color.
We prefer our eggs poached so we can enjoy the yolk’s velvety goodness, but every so often a craving for scrambled or baked eggs hits and I get out my ramekins and turn on the oven.
When Mr. Mike and I worked the Whole 30 (a healthy 30-day detox that eliminates sugar, dairy, and grains) I created my own chicken sausage recipe that I thought would be perfect underneath a layer of eggs, chard, and mozzarella cheese.
The reason I find baked eggs so appealing is that I can add greens and Mike will eat every bite. If I placed a pile of sauteed chard next to his eggs, they would go untouched unless prompted, and I’d be scraping the remains from his plate into the compost bin.
You can see that golden, gorgeous color from the yolks in these baked eggs, can’t you? If you’re lucky enough to know a chicken farmer nearby, be sure to stop by to see if they’ll sell you a dozen. You won’t be disappointed!
Shake It Up!
We bake eggs with a variety of vegetables. Try summer zucchini, yellow squash, spinach, kale, or mushrooms. Sun dried tomatoes is my favorite with feta cheese. This is why I love cooking – the ideas are endless!
Baked Eggs with Chicken Sausage, Chard, and Cheese
10 minPrep Time
25 minCook Time
35 minTotal Time
- 4 ea chicken sausage patties, cooked (my chicken sausage recipe)
- 8 large eggs, or 4 eggs and 4 egg whites
- 2 tablespoons low-fat milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup swiss chard, chopped
- 4 tablespoons low-fat mozzarella cheese
- Preheat the oven to 350 degrees. Spray 4 ramekins with cooking spray and place a sausage patty in each ramekin.
- Whip the eggs, milk, mustard, thyme, salt, and pepper together in a bowl.
- Fold in the chard and cheese.
- Bake for 20 - 25 minutes until egg is set.
Eggs without Sausage:
Food energy: 148kcal
Weight Watchers Smart Points 4
Saturated fatty acids: 3.22g
Total fat: 8.82g
Carbohydrate, by difference: 1.31g
Total dietary fiber: 0.10g
Total sugars: 0.38g
Food energy: 107kcal
Weight Watchers Smart Points 3
Saturated fatty acids: 1.54g
Total fat: 5.88g
Carbohydrate, by difference: 2.77g
Total dietary fiber: 0.54g
Total sugars: 1.81g
FYI – these Mexican baked eggs in red pepper rings are super easy to make and totally impressive!