This chicken & veggie egg bake is one of my favorite make-ahead breakfasts when I want something healthy, high-protein, and super satisfying waiting for me in the fridge. It’s packed with flavorful maple sage chicken sausage, broccolini, potatoes, and fluffy blended eggs—basically all the cozy, nourishing ingredients you want first thing in the morning. Plus, it’s gluten-free and makes the perfect meal prep breakfast, holiday brunch dish, or easy weekday option you can slice, reheat, and take on the go.
Why This Chicken & Veggie Egg Bake Is So Good
What I love most about this bake is how nutrient-dense it is without feeling heavy. The chicken sausage adds high-quality protein to keep you full, broccolini brings fiber and antioxidants, and the potatoes give you slow-digesting carbs for steady energy.
Blending the eggs with cottage cheese creates the fluffiest texture and adds even more protein—such a game changer for easy breakfast casseroles and high-protein egg bake recipes.
I’ve been a (self-proclaimed, lol) smoothie queen for years now, but since becoming a mom, it’s been fun switching up my breakfasts as we’ve started introducing Hayes to more foods. And I’m telling you—this maple sage chicken & veggie egg bake quickly became a household favorite. It’s a savory breakfast option that feels both elevated and effortless, packed with nutrients. What’s not to love?!
Healthy, Make-Ahead Breakfast Perfect for Busy Mornings
So basically, what I’m saying is, if you love a healthy breakfast casserole or want a meal prep egg bake that actually tastes good reheated, this one checks every box. It’s ideal for busy weeks, holiday mornings, or anytime you want a nutritious, veggie-packed breakfast ready in your fridge. Slice it, store it, freeze it—whatever works for your routine. This simple, wholesome bake is one you’ll come back to again and again. Hope you love it!
Ingredients You’ll Need:
For the Chicken:
- Olive oil
- Ground mild Italian chicken sausage (or sausage removed from the casings)
- Fresh sage leaves
- Maple syrup
For the Veggies:
- Yellow gold potatoes (about 1 medium potato)
- Shallot (about 1 large shallot)
- Kosher salt
- Paprika
- Freshly ground black pepper
- Broccolini florets (about 1 bundle)
- Shredded goat cheddar cheese
To make the Eggs:
- Eggs
- Lactose-free cottage cheese (I like Good Culture)
- Kosher salt
- Freshly ground black pepper
How To Make Maple Sage Chicken & Veggie Egg Bake
Preheat the oven to 375°F. Grease a 9×13 pan generously with olive oil. Set aside.
For the Chicken:
In a large, tall-sided skillet, heat the olive oil over medium heat.
Once hot, add the Italian sausage, breaking it up with the back of a spatula. Cook, undisturbed, for 4 minutes, then flip and continue cooking for another 4 minutes, until the sausage is mostly cooked through. If excess oil begins to pool, carefully drain most of it from the pan, then return the sausage to the skillet and continue cooking for 2–3 more minutes, until crisp and deeply golden in places. During the last two minutes of cooking, add 3 tablespoons of the sage and the maple syrup. Stir to combine.
Using a slotted spoon, transfer the sausage to a plate, leaving a thin layer of the rendered fat in the pan.
For the Veggies:
Increase the heat to medium-high.
To the pan that you cooked the sausage in, add the potatoes, shallot, salt, paprika, and pepper to the pan. Spread into an even layer and cook, undisturbed, for about 3 minutes or until the potatoes begin to get golden on the edges. Flip, add the chopped broccolini, and continue to cook for an additional 4 to 5 minutes, stirring occasionally, until the veggies are charred in places. The potatoes do not need to be fully cooked.
Transfer the mixture to the prepared baking dish along with the sausage. Spread into an even layer on the bottom of the pan. Allow to cool before adding the eggs.
For the Eggs:
While the veggies cool, make the egg mixture. To a blender, add the eggs, cottage cheese, salt, and pepper. Blend on low for 30 seconds, until the mixture is pale yellow and fluffy.
Pour the egg mixture over the veggies and sausage. Sprinkle the goat cheddar and the remaining tablespoon of sage over top. Cover the pan tightly with foil and transfer to the oven. Bake for 25 minutes on the middle rack before removing the foil and baking for an additional 20 minutes, or until the top is golden brown and the center is no longer jiggly.
Cool for at least 30 minutes before cutting into 8 squares. Enjoy!
To Store:
Store in an airtight container in the fridge for up to 5 days.
Alternatively, if you want to freeze it, cut into squares and allow them to cool entirely. Transfer to reusable zip-top bags and store 1-2 squares per bag. These will last in the freezer for up to 2 weeks. To reheat, simply microwave in 30-second increments until heated through.
Recipe Substitutions & Questions
- Chicken sausage: Swap for turkey sausage, pork sausage, or a plant-based sausage. Adjust seasoning as needed since some varieties are saltier.
- Broccolini: Use chopped broccoli florets, spinach, kale, or bell peppers for a similar veggie-packed result.
- Yellow gold potatoes: Replace with sweet potatoes or frozen diced hash browns to save time.
- Goat cheddar: Substitute with sharp cheddar, mozzarella, pepper jack, or any cheese that melts well.
- Cottage cheese (dairy-free option): Replace with a dairy-free ricotta-style alternative, or simply use regular cottage cheese if you have no dietary restrictions. You can also omit or use a favorite dairy-free shredded cheese on top.
- Eggs: Recipe works with 8–12 eggs; fewer eggs will create a slightly thinner bake.
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Can I prep this chicken & veggie egg bake the night before?
Yes! You can fully assemble the chicken & veggie egg bake the night before—just cover the unbaked casserole tightly and refrigerate it overnight. In the morning, let it sit at room temperature for 15–20 minutes while the oven preheats, then bake as directed. This is especially helpful for holidays or busy mornings when you want a healthy, high-protein breakfast ready to go with zero prep.
How do I know when the egg bake is fully cooked in the center?
The bake is ready when the top is golden and the center is set but not overcooked—there should be no jiggle when you gently shake the pan. If you want to be extra precise, an instant-read thermometer inserted in the center should read 165°F, ensuring the eggs are fully cooked while still staying moist and tender.
What’s the best way to reheat slices so they stay fluffy?
To keep the texture soft and fluffy, reheat individual slices in the microwave in short 20–30 second intervals, or warm them in a 300°F oven for 8–10 minutes. Reheating low and slow prevents the eggs from drying out. This method works well whether the slices were refrigerated or frozen.
Can I make this without potatoes or swap them for another veggie?
For sure! If you prefer a lower-carb breakfast casserole or simply don’t have potatoes on hand, you can replace them with cauliflower florets, zucchini, or additional broccoli/broccolini. Just note that cauliflower and zucchini release more moisture, so sauté them a bit longer to remove excess water before baking.
More High-Protein Breakfast Recipes You’ll Love:
- Thin Mint Chip Smoothie
- My Everyday Glow-To Smoothie
- Baked Apple Oatmeal with Caramel (Easy & Cozy Breakfast)
- Healthy Berry Oatmeal Protein Muffins (Easy + Gluten-Free)
- Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
- Fluffy High-Protein Cottage Cheese Pancakes (No Added Sugar, Kid-Friendly)
Maple Sage Chicken & Veggie Egg Bake
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 pound ground mild Italian chicken sausage, (or 1 lb. of sausage removed from the casings)
- ¼ cup finely chopped fresh sage leaves, divided
- 1 tablespoon maple syrup
For the Veggies:
- 1 cup medium-diced yellow gold potatoes, (about 1 medium potato)
- ½ cup thinly sliced shallot, (about 1 large shallot)
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 cups finely chopped broccolini florets, (about 1 bundle)
- ½ cup shredded goat cheddar cheese
For the Eggs:
- 10 large eggs
- ½ cup lactose-free cottage cheese, (I like Good Culture)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9×13 pan generously with olive oil. Set aside.
For the Chicken:
- In a large, tall-sided skillet, heat the olive oil over medium heat.
- Once hot, add the Italian sausage, breaking it up with the back of a spatula. Cook, undisturbed, for 4 minutes, then flip and continue cooking for another 4 minutes, until the sausage is mostly cooked through. If excess oil begins to pool, carefully drain most of it from the pan, then return the sausage to the skillet and continue cooking for 2–3 more minutes, until crisp and deeply golden in places. During the last two minutes of cooking, add 3 tablespoons of the sage and the maple syrup. Stir to combine.
- Using a slotted spoon, transfer the sausage to a plate, leaving a thin layer of the rendered fat in the pan.
For the Veggies:
- Increase the heat to medium-high.
- To the pan that you cooked the sausage in, add the potatoes, shallot, salt, paprika, and pepper to the pan. Spread into an even layer and cook, undisturbed, for about 3 minutes or until the potatoes begin to get golden on the edges. Flip, add the chopped broccolini, and continue to cook for an additional 4 to 5 minutes, stirring occasionally, until the veggies are charred in places. The potatoes do not need to be fully cooked.
- Transfer the mixture to the prepared baking dish along with the sausage. Spread into an even layer on the bottom of the pan. Allow to cool before adding the eggs.
For the Eggs:
- While the veggies cool, make the egg mixture. To a blender, add the eggs, cottage cheese, salt, and pepper. Blend on low for 30 seconds, until the mixture is pale yellow and fluffy.
- Pour the egg mixture over the veggies and sausage. Sprinkle the goat cheddar and the remaining tablespoon of sage over top. Cover the pan tightly with foil and transfer to the oven. Bake for 25 minutes on the middle rack before removing the foil and baking for an additional 20 minutes, or until the top is golden brown and the center is no longer jiggly.
- Cool for at least 30 minutes before cutting into 8 squares. Enjoy!
To Store:
- Store in an airtight container in the fridge for up to 5 days.
- Alternatively, if you want to freeze it, cut into squares and allow them to cool entirely. Transfer to reusable zip-top bags and store 1-2 squares per bag. These will last in the freezer for up to 2 weeks. To reheat, simply microwave in 30-second increments until heated through.
