Apple Sausage Egg Bake

Go Bold With Butter

Onion and red apple caramelize together to become a lush bed for smoked chicken and apple sausages with a touch of sage. See, more apples in the sausage, making for more layered love. Top spoonfuls of this mix of heaven on tart Feta cheese atop puff pastry. It all plays host to farm fresh eggs.

These can easily be adapted to individual portions. Just divide the puff pastry into 6 individual pieces of pastry, score the edges of each pie and bake as directed below.

Apple Sausage Egg Bake
Makes 4-6 servings


2 tablespoons butter
1 small red apple, sliced
1/2 onion, sliced thinly
2 links chicken apple sausages, about 6 ounces, sliced into rounds
4 fresh sage leaves, finely chopped
1 sheet puff pastry, thawed
4 ounces Feta cheese, crumbled
6 eggs
Chives for garnish
Jalapeño pepper, sliced thinly


Preheat oven to 400°F.

Roll out puff pastry to about 9×12 inches. About 1/2 inch in from edge of pastry, cut halfway through with sharp knife. Transfer to baking sheet covered with parchment paper. Bake 20 minutes or until golden, then remove from oven.

Meanwhile, melt butter in large saucepan over medium high heat. Add apple slices and onion and cook for about 10 minutes, stirring occasionally. Add chicken sausage and sage leaves and cook for another 5 minutes or so, until warmed through.

Sprinkle Feta on warm pastry, spreading lightly. Evenly top with sausage and apple mixture. Visually divide pastry into six sections (two rows of three) and make 6 cupped indentations in mixture. Crack an egg into ramekin or small bowl and carefully pour into 1 of the indents. Repeat with remaining eggs.

Bake for 8-12 minutes or until eggs are set to your liking.

Cut into 6 pieces and garnish with chives and slices of jalapeño and serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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