This low carb, high protein egg bake breakfast recipe is made with Italian sausage, bell peppers, and sharp cheddar cheese. Perfect for prepping ahead of time!
Nothing makes me happier than starting a week with a healthy breakfast prepped and ready to go. Whether it’s overnight chia seed pudding, refrigerator oats or a low carb, high protein egg bake, I am all about weekend meal prep!
Versatile, affordable, and protein-packed, I love turning whatever meat and veggies I have on hand into a healthy egg bake breakfast. This Cheesy Sausage and Pepper Egg Bake was my most recent combo, using what I already had in my fridge.
Ingredients
- Eggs: Full of protein and nutrients, they’re the fluffy base of this breakfast.
- Sausage: Italian sausage has so much flavor already packed in it, whether it’s mild or spicy. You can use either pork or turkey sausage.
- Cheese: You can use any cheese you like, but I used a sharp cheddar. Colby jack would also taste great, or pepper jack if you like some more heat.
- Veggies: I used a yellow onion and yellow bell pepper, but you could use any veggies you have in that bottom drawer of your fridge.
How to Make a Cheesy Sausage and Pepper Egg Bake
Step 1. Brown your Italian sausage, removed from any casing. Be sure to break it into smaller bits while it cooks.
Step 2. Add the diced pepper and onion to the pan with the sausage, along with some salt and pepper.
Step 3. While sausage and veggies are cooking, crack and whisk all of your eggs in a separate bowl.
Step 4. Scatter the cooked sausage and veggies along the bottom of a casserole dish, then pout the eggs over the top. Sprinkle with cheese, then toss in the oven at 375 for about 30 minutes.
Once eggs are set, top with fresh herbs like parsley or chives, serve and enjoy your Cheesy Sausage and Pepper Egg Bake!
Frequently Asked Questions
Stored in an airtight container in the fridge, this egg bake will last 4-5 days.
It’ll vary depending on serving size, and whether you’re feeding adults or children, but this egg bake can typically feed between 8-10 people.
You can cook the sausage and veggies and put the egg bake together in the casserole dish the night before, then toss it in the oven in the morning! Leftovers are very easy to reheat as well.
More Breakfast Recipes
- Chocolate Peanut Butter Overnight Oats
- Blueberry Yogurt Bread
- Apple Banana Nut Oatmeal
- Easy Breakfast Frittata
- Avocado Toast with Cottage Cheese and Tomatoes
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Ingredients
Video
Instructions
- Preheat oven to 375 degrees and spray an 8×11 baking dish with cooking spray.
- Brown Italian sausage in a medium non-stick skillet over medium heat, using a wooden spoon to break the sausage into small bits. Cook until sausage is browned, about 7-9 minutes.
- Add the diced peppers and onions to the pan, along with salt and pepper, and cook for additional 4 minutes.
- Spray baking dish with cooking spray and scatter the sausage and veggie mixture all over the bottom of pan in single layer.
- Whisk together eggs and water in a medium bowl then pour on top of the sausage and veggies. Sprinkle pan with shredded cheese then bake until eggs are set, about 30 minutes. Serve warm or refrigerate for up to 7 days.
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