If we have two things in our refrigerator – homemade sausage  and eggs  – we know it’s going to be good day. With those two ingredients we can whip up a scramble, an omelet, sausage patties with fried eggs or if we have just a little bit more time, a baked egg and sausage dish that can be eaten at the table or on the go.
What we like about baked eggs is that they can be sliced into finger food, which is great for adults who are rushing to work, teenagers who are rushing to school and kids who think eating with their hands is much more fun than using a fork. You can bake eggs up as a frittata , or give them a little more time in the oven in a square pan for a thicker, sturdier shape. Make this recipe for Sausage & Egg Breakfast Bites at night and the next morning just slice and go – the squares are just as good cold as they are heated up.
We like to make a big batch of sausage then freeze it in smaller portions that can be defrosted in the fridge for a single meal. Planning ahead like this make recipes like Sausage & Egg Breakfast Bites a snap. The homemade sausage adds enough flavor to the dish that you really don’t need any added salt or seasoning. Of course you can make this with just sausage and eggs, but try to sneak in a veggie, too. Eggs are a good vehicle for sautéed greens, like kale or swiss chard, but mushrooms, onions and bell peppers are tasty as well.
Simple, fast, convenient, healthy, delicious. What more can you ask for from your breakfast?
Makes 4 large or 6 small squares
1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach
1-2 cups of crumbled, uncooked sausage (try homemade http://www.marksdailyapple.com/how-to-make-homemade-sausage/)
a small bunch of parsley or other fresh herb
Preheat the oven to 375 F.
Slice the greens into thin strips (if using kale, removed the stems). Sauté in oil or butter over medium heat for several minutes, then add the crumbled sausage.
Continue to sauté until sausage is basically cooked, then turn off heat.
Whisk the eggs then stir in the parsley, kale and sausage.
Pour into a greased 8×8 pan. Bake 20-25 minutes.
Let cool slightly before cutting into squares.