This dish is perfect and it is an entire meal. The fact that it went together in less than 15 minutes helps too.
This recipe is from Giada at Home with some small alterations to reduce the sodium. It was a great weeknight dinner and the leftovers made a fantastic breakfast too!
While this isn't the prettiest of dishes, I think you'll really like it!
Turkey Sausage and Egg Bake
adapted from Giada at Home
1/2 small loaf of pumpernickel bread, cut into 1" cubes
2 TBS extra-virgin olive oil
1 medium onion, finely diced
1lb. sweet Italian turkey sausage, casings removed
5oz of fresh baby spinach
One 15oz can of no-salt added diced tomatoes, drained
2 TBS chopped fresh basil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
5oz of goat cheese, coarsely crumbled
6 large eggs
Preheat the oven to 400 degrees F.
Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes. Remove from the oven and set aside.
Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the tomatoes and basil. Season with salt and pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with freshly ground black pepper.
Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).