This sausage egg bake is a hearty and healthy dish, perfect for breakfast meal prep, a high-protein snack, or feeding a crowd. It’s easily doubled or tripled, low-carb, gluten-free, and keto!
Savory Italian sausage, bell peppers, and creamy Havarti provide an amazing combination of flavors and textures. The sausage is packed with flavor and loaded with protein. You could also make this with my homemade chicken Italian sausage to lighten things up a bit!
We’re big fans of an easy egg bake around here. The variations are endless, and I’ll provide some swaps below. Check out my veggie egg bake and ham and cheese egg muffins. They set you up for busy mornings when you need a quick, protein-rich meal on the go. Add this to your collection of egg bake recipes, brunch ideas, savory breakfasts, and high-protein meals!
I’ve shared countless videos on how to make the perfect egg bake on Instagram. I’m the egg bake queen, if I do say so myself. There’s no rubbery, dense, dry egg bakes in this house, and this sausage egg bake is one of our favorites! As I mentioned above, this is very versatile. Feel free to swap some ingredients out to suit your taste. However, I have some tips below for different veggie options and why you should cook some of them beforehand.
This hearty, healthy make-ahead breakfast bake is perfect for anyone looking for high-protein breakfast ideas or who needs some delicious, easy recipes!
Sausage Egg Bake
Whether you’re cooking for one or you have a large family, spending a little time on food prep helps reduce stress in the kitchen and helps you pull together quick meals throughout the week. This is why I love ingredient prepping. My Italian sausage was already cooked as part of that prep, but you can use any cooked protein here, like bacon, pancetta, or ham. Having the sausage cooked and the veggies already prepped helped me get this breakfast egg bake in the oven even quicker!
Main Ingredients
- Eggs. I used seven large eggs because I like a thicker egg bake. The amount of eggs you use really depends on how thick or thin you want it. A thinner egg bake would be perfect for sandwiches, while a thicker one can be eaten on its own.
- Cottage cheese. I talk a lot about how to cook with cottage cheese on the site because it can be finicky. Rather than repeating myself, you can read the post I linked above for some of my tips.
- Havarti cheese. Havarti cheese is absolutely delicious and so underrated in my opinion. It gives a creamy, buttery flavor that complements the rest of the dish. I use it almost exclusively in place of mozzarella, which I think has zero flavor.
- Italian sausage. You can’t have a sausage egg bake without sausage! I’m a big fan of shortcut ingredients, and sausage is one of my favorites. It’s packed with flavor and loaded with protein.
- Veggies. I used bell peppers because I love the combination of sausage and bell peppers, but use whatever you like. Scallions give a subtle onion flavor. I use scallions in place of onions a lot in my cooking.
- Seasonings and herbs. Since the Italian sausage packs so much flavor, additional seasonings are optional. I added a few to jazz it up, but I wouldn’t run out and buy them if you don’t have them.
Step-By-Step Instructions
It takes less than 10 minutes to get my sausage egg bake in the oven. The hardest part is waiting for it to cool off so you can dive in!
- Preheat your oven to 325°F
- Spray a 10×15″ baking sheet with non-stick cooking spray.
- Cook or defrost your Italian sausage. ** see notes
- Sprinkle the peppers, scallions, and cheese over the Italian sausage.
- Add the cottage cheese, eggs, and seasoning to a small blender or food processor.
- Blend until just combined. Try not to make it too frothy.
- Pour the egg mixture over the meat, veggies, and cheese.
- Use a spatula to distribute the ingredients evenly.
- Bake for approximately 20 minutes or until the center is set.
- Remove from the oven and let cool for 10 minutes. ** see tip below
- Slice and serve with your favorite toppings!
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Tips For Success + Variations
- Overcooking an egg bake can result in a dense, rubbery, and even dry texture. Cooking at a lower temperature allows the center to become fully cooked and set without overcooking the edges. All ovens cook differently, so yours might be done a few minutes before mine or need more time.
- Some veggies need to be cooked before you add them. This is because they release moisture, and excess moisture is the downfall of any egg bake. So, veggies like tomatoes, spinach, and mushrooms should be sautéed thoroughly before adding them to your baking pan.
- An egg bake is a great option for a quick and easy brunch. Bake it in a prettier baking dish like these rose gold baking sheets, and serve toppings like sour cream, additional cheese, salsa, herbs, and peppers on the side. You can easily double or triple the recipe using the slider in the recipe card below.
Sausage Egg Bake | Healthy Breakfast Meal Prep
Equipment
Ingredients
- 1 pound Italian sausage cooked * see notes
- 7 large eggs
- 1 cup shredded white cheddar cheese
- 1 cup diced bell peppers
- 1/2 cup cottage cheese
- 2 scallions sliced * darker tops set aside
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 325°F
- Spray a 10x15" baking sheet with non-stick cooking spray.
- Cook or defrost your Italian sausage. ** see notes
- Sprinkle the peppers, scallions, and cheese over the Italian sausage.
- Add the cottage cheese, eggs, and seasoning to a small blender or food processor.
- Blend until just combined. Try not to make it too frothy.
- Pour the egg mixture over the meat, veggies, and cheese.
- Use a spatula to distribute the ingredients evenly.
- Bake for approximately 20 minutes or until the center is set.
- Remove from the oven and let cool for 10 minutes. ** see tip below
- Slice and serve with your favorite toppings!
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