Spinach and Tomato Egg Bake With Gold'n Plump Chicken Breakfast Sausage Recipe

This breakfast casserole is great for Sunday morning breakfast or brunch! Tons of flavor and simple to make!

Chicken is something we cook with alot at my house, and Gold'n Plump is the brand we use most often because I like to support local companies and the quality is always great. 

They also offer such great coupons through their website, email, and newspaper.

I was so excited when I received an email from Gold'n Plump asking if I would like to try their new line of Chicken Brats, Sausages, and Breakfast Sausages. I jumped at the chance to try and review them!

This recipe for Spinach and Egg Bake uses Gold'n Plump's Apple Maple Breakfast Sausages.

I really liked the unique flavor of these sausages. They are alot less salty than pork breakfast sausages, and the chicken goes well with the spinach and tomatoes in this recipe. 

They are a much healthier alternative as well, which is always a plus!  

These breakfast sausages would be amazing with pancakes, eggs, or french toast too! Three links are only 100 calories and these sausages are gluten and nitrate free! There are so many good reasons to buy them!

This egg and hashbrown bake turned out fabulous! 

We love trying new egg bakes and often eat them for dinner since I love to sleep in on the weekends. They also reheat well for a fast weekday breakfast. 

I hope you enjoy this recipe as much as we did!

Spinach, Sausage and Tomato Egg Bake

by Sheena

6076363

Ingredients (9x13 pan)

• 1- 12 ounce package breakfast sausage links, cooked according to package directions and cut into bite sized pieces
• 1 pound shredded frozen hash browns, thawed
• 1/2 cup onion, diced
• 1 1/2 cup white mushrooms, sliced
• 1 cup spinach, torn into bite sized pieces
• 1 cup shredded cheese, divided
• 1 cup tomatoes, diced
• 10 eggs
• 1 cup milk
• salt and pepper

Instructions

Preheat oven to 350 degrees. Grease a 9x13 glass baking dish, evenly spreading hashbrowns on the bottom and sprinkle with salt and pepper. Cover the hashbrowns with onions, mushrooms, spinach, sausage, 1/2 cup cheese and tomatoes. In a large bowl, beat eggs, milk, salt and pepper and pour over top of veggies and hashbrowns. Sprinkle remaining cheese on top and bake uncovered for 45 minutes or until eggs are set.

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*I received the product above at no cost, but the opinion in this review is 100% my own* 

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