Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde

I do my best to keep things fresh around here.

Knowing (and appreciating) that you take time out of your very busy and important schedules to come hang out, I really try to mix it up on the both the narrative and recipe fronts each week. Thank you and you’re welcome!

I probably shouldn’t tell you this, lest it destroy your image of me as a creative genius, but the above is no easy task. Truth be told, I’m a serious creature of habit. I like what I like, and it’s a constant struggle not to repeat myself (which I do in real life all the time—see: Instagram). And after 300+ posts, I’ve over-shared most of my best stories, which means I now regularly ask myself things like, “Did you already tell them about the time you went to fancy fat camp?” (Yes.)” “Have you talked about the Australia trip?” (Yep.) “The middle school Weight Watchers stint?” (Si.)  “What about the Twilight Tour?” (NO! Exciting…)

When it comes to recipes, I literally scroll through the archives before each post to make sure things stay relatively balanced. As I’ve said before, if I wasn’t so afraid of becoming a niche blogger, I’d most likely post exclusively taco and tequila recipes with exceptions for various forms of toast and baked eggs. Sad, but true.

To help ensure that I maintain a certain level of intrigue and innovation on Domesticate ME!, I now keep a list on my desktop of things to avoid in my blog posts. This is the short version…

Domesticate ME! DO NOT:

• Mention Beyoncé more than once a week.
• Exclusively make fun of Logan. (Unless it’s a Dude Diet post, in which case, there are no rules.)
• Use all of the following words in a single post: glorious, mind-blowing, dank, bomb, epic, and life-changing.
• Talk about how much you love baths, naps, and/or booze unless absolutely necessary.
• Detail your white girl problems (i.e. cleaning lady fears, hair woes, Invisalign-induced insomnia, etc.).
• Share tacos, avocado toast, margaritas or baked eggs unless it has been at least 2 months since a similar recipe post.

It’s very hard to avoid all of the aforementioned faux pas, but God knows I’m working on it. So, when I realized last weekend that I hadn’t posted a recipe for baked eggs in a full year, I was both shocked (as I make baked eggs at least once a week) and egg-static (sorry). In fact, I screamed, “GIRLFRIEND’S MAKING BAKED EGGS FOR THE BLOG THIS WEEK!” at my roommate, before doing a Liz Lemon-esque dance to the kitchen to get cracking on these Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde.

No yolk, these may be my favorite baked eggs to date. Healthy, hearty, and ready in under half an hour, this life-changing skillet is the perfect anytime meal. I’m currently on a salsa verde kick, and its citrusy brightness and mild heat is a rather magical addition to the foolproof sausage and egg combo. Trust me on this. (I used my favorite store-bought salsa to save time, but if you want to go the homemade route, Rick Bayless can help you out.)

In other exciting news, this recipe only requires a handful of ingredients, one skillet, and about 10 minutes of hands-on prep, so get after it, friends. As always, please feel free to adapt this skillet based on what you have on hand. These eggs would be equally delightful with leftover brown rice, faro, or barley, and any old sausage or ground meat will do. You could also keep things vegetarian by replacing the sausage with a chopped bell pepper, zucchini or a cup of your favorite beans. Glorious.

For the record, I’m experiencing a range of emotions right now. Happy to share baked eggs, sad that I can’t share them again for a while. I’m going to go process this over a lunch of avocado toast and a shot of tequila…

Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde: (Serves 3)

Ingredients:
1 teaspoon olive oil
6 ounces (3 links) chicken sausage, diced (I’m really digging Trois Petits Cochons Chicken Andouille Sausage right now.)
2 cups salsa verde
1 cup cooked quinoa
5 large eggs
2 ounces feta cheese, crumbled
¼ cup cilantro leaves, chopped
2-3 baby radishes, thinly sliced (optional)

Preparing your Baked Eggs with Chicken Sausage, Quinoa and Salsa Verde:

-Pre-heat your oven to 375 degrees.

-Heat the olive oil in a 10-inch cast iron skillet over medium heat. (If you don’t have a cast-iron skillet, don’t panic, you can use whatever pan you have, and then transfer everything to a baking dish or ramekins before baking.) When hot, add the sausage and cook until browned, about 6-7 minutes.

-Add the salsa verde to the pan, and cook for 1 minute, scraping up any browned bits on the bottom of the pan. Stir in the quinoa.

-Make 5 shallow wells in the mixture and crack an egg into each one.

-Carefully transfer the skillet to the oven and bake for about 12-13 minutes until the whites are just set, but the yolks are still runny. It’s okay if your eggs look a little undercooked and jiggly, peeps. They’ll continue to cook after you take them out of the oven, so please take that into account. (Obviously, if you’re not into runny yolks, feel free to give your eggs a few extra minutes.)

-Top the eggs with the feta, cilantro and radishes, and serve immediately.

Green Chile Baked Eggs with Quinoa and Chicken Sausage

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Yields: 3 servings

Ingredients

• 1 teaspoon olive oil
• 6 ounces 3 links chicken sausage, diced (I’m really digging Trois Petits Cochons Chicken Andouille Sausage right now.)
• 2 cups salsa verde
• 1 cup cooked quinoa
• 5 large eggs
• 2 ounces feta cheese crumbled
• ¼ cup cilantro leaves chopped
• 2 baby radishes thinly sliced (optional)

Instructions

• Pre-heat your oven to 375 degrees.
• Heat the olive oil in a 10-inch cast iron skillet over medium heat. (If you don’t have a cast-iron skillet, don’t panic, you can use whatever pan you have, and then transfer everything to a baking dish or ramekins before baking.) When hot, add the sausage and cook until browned, about 6-7 minutes.
• Add the salsa verde to the pan, and cook for 1 minute, scraping up any browned bits on the bottom of the pan. Stir in the quinoa.
• Make 5 shallow wells in the mixture and crack an egg into each one.
• Carefully transfer the skillet to the oven and bake for about 12-13 minutes until the whites are just set, but the yolks are still runny. It’s okay if your eggs look a little undercooked and jiggly, peeps. They’ll continue to cook after you take them out of the oven, so please take that into account. (Obviously, if you’re not into runny yolks, feel free to give your eggs a few extra minutes.)
• Top the eggs with the feta, cilantro and radishes, and serve immediately.