Save My kitchen smells like breakfast heaven on Sunday mornings now, all because I needed something I could actually eat while keeping my carb count honest. This sausage and egg bake came together one lazy weekend when I had a pound of good sausage thawing on the counter and absolutely no motivation to stand over a stove flipping individual eggs. Twenty minutes later, I had this golden, cheesy casserole bubbling in the oven, and suddenly my entire week of breakfasts sorted itself out.
I made this for my sister's surprise brunch last spring, and watching people's faces light up when they tasted it was worth more than any compliment about the recipe itself. She kept asking if I'd added some secret ingredient, and honestly, the secret was just caring enough to use good sausage and not skimping on the cheese. That's the moment I realized this wasn't just breakfast—it was permission to enjoy food without guilt.
Ingredients
- Breakfast sausage (450 g): Use pork if you want richness, turkey if you're watching fat, but whatever you choose, remove those casings so the meat breaks apart beautifully as it cooks.
- Red and green bell peppers: They soften into sweet, tender ribbons that balance the savory sausage—don't skip the colors, they actually taste different.
- Yellow onion (1 small): Diced small enough that it disappears into the eggs but large enough that you get those concentrated bursts of sweetness.
- Garlic (2 cloves): Minced fine so it distributes evenly and doesn't leave sharp chunks throughout.
- Large eggs (8): Room temperature if you remember, but honestly they'll still work cold—they just won't whisk quite as smoothly.
- Heavy cream (120 ml): This is what makes the eggs creamy and custardy instead of rubbery, so don't substitute milk and expect the same magic.
- Cheddar cheese (120 g) and mozzarella (60 g): The combination gives you sharpness from the cheddar and stretch from the mozzarella—they need each other.
- Dried oregano and smoked paprika: The oregano adds herbiness while the paprika brings a subtle smokiness that makes people wonder what you did differently.
- Fresh parsley (for garnish): It's the final green note that makes everything taste alive and intentional.
Instructions
- Prep your oven and dish:
- Heat to 180°C and grease that baking dish generously—this stops the edges from sticking and burning while the center cooks.
- Brown the sausage:
- Cook it in a large skillet over medium heat, using a spoon to break it into small, even pieces as it browns, about 5–7 minutes until there's no pink left. The kitchen will smell absolutely incredible, and that's your signal you're doing this right.
- Soften the vegetables:
- In the same skillet (don't wash it, that brown stuff on the bottom is flavor), add the onion and peppers and cook for 3–4 minutes until they soften and start to release their sweetness. Drop in the garlic and let it toast for another minute until fragrant.
- Spread everything in the baking dish:
- Distribute the sausage and vegetables evenly across the bottom—this ensures every bite gets a mix of everything.
- Make the egg custard:
- Whisk together eggs, heavy cream, oregano, paprika, salt, and pepper in a bowl until the eggs are fully incorporated and the color is even. Stir in half the cheese so it's distributed throughout the mixture.
- Pour and top:
- Pour the egg mixture slowly over the sausage and vegetables, letting it settle into all the gaps, then scatter the remaining cheese across the top in an even layer.
- Bake until set:
- Slide into the oven for 30–35 minutes—you'll know it's done when the edges are set but the very center still has a slight jiggle (it continues cooking as it cools). The top should be golden and a touch puffed.
- Rest and serve:
- Let it cool for 5 minutes so it firms up enough to slice cleanly, then cut into squares and scatter fresh parsley over the top for color and a fresh herb bite.
Save 
Save There's something deeply satisfying about pulling this out of the oven on a weekday morning when you're short on time but need real food. It became my answer to the question I used to ask myself at 6 AM: what can I eat that won't derail everything I'm trying to do?
Why This Works for Keto
The heavy cream and cheese are doing the real work here—they add richness and satiety so you're actually full after breakfast, not hungry by nine. The sausage brings serious protein and fat, which keeps your energy steady, and the vegetables add fiber and nutrients without adding carbs that matter. Everything about this dish respects the keto approach while tasting like food you actually want to eat.
Storage and Reheating
This bake stores beautifully in the fridge for up to four days, which is genuinely the reason I make it every Sunday. Reheat individual portions in the oven at 160°C for about 8–10 minutes until warmed through, or just eat it cold straight from the container if you're running out the door. The texture doesn't suffer from reheating, which is more than I can say for scrambled eggs.
Variations Worth Trying
Once you understand how this bake works, you can riff on it endlessly without losing the magic that makes it work. Swap in Italian sausage if you want more fennel notes, or use breakfast sausage and add diced jalapeños for heat that builds as you eat. Substitute spinach for the peppers, add crumbled bacon, or use a different cheese blend entirely—the formula of protein, vegetables, eggs, and cream stays constant while everything else can shift.
- Fresh herbs like basil or chives in the egg mixture change the personality completely without changing the structure.
- Make it the night before, cover it, and bake it straight from the fridge—just add a few extra minutes to the cooking time.
- Individual portions baked in a muffin tin become portable breakfast that actually holds together.
Save 
Save This recipe became my secret weapon for mornings when I need to feel capable and fed without overthinking it. It's the kind of breakfast that makes you feel like you have your life together, which is honestly half the battle.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can assemble the dish the night before and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → Can I freeze this breakfast bake?
Absolutely. Cut into individual portions, wrap tightly, and freeze for up to 3 months. Reheat in the microwave or oven.
- → What other vegetables can I add?
Spinach, mushrooms, zucchini, or diced tomatoes work well. Just be sure to sauté watery vegetables like spinach or mushrooms before adding to prevent excess moisture.
- → Can I use turkey sausage instead of pork?
Yes, turkey sausage works perfectly and reduces the fat content slightly. Look for seasoned turkey sausage to maintain the flavor profile.
- → How do I know when it's done baking?
The eggs should be set with no jiggle in the center, and the cheese on top should be golden brown. A knife inserted in the center should come out clean.
- → Is this suitable for other diets?
This dish is naturally gluten-free and fits well into keto and low-carb lifestyles. For Whole30 compliance, use compliant sausage and omit the cheese.