Keto Sausage and Egg Breakfast Bake (Printable Version)

A hearty, protein-rich breakfast with sausage, peppers, and eggs baked until golden.

# Needed Ingredients:

→ Protein

01 - 1 pound breakfast sausage, casings removed

→ Vegetables

02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/2 cup heavy cream
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
10 - Salt and freshly ground black pepper to taste

→ Herbs & Seasonings

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley for garnish

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside.
03 - In the same skillet, sauté the onion and both bell peppers for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Spread the cooked sausage and sautéed vegetables evenly in the prepared baking dish.
05 - In a large bowl, whisk together eggs, heavy cream, oregano, smoked paprika, salt, and pepper. Stir in half of the cheddar and mozzarella cheese.
06 - Pour the egg mixture over the sausage and vegetables. Sprinkle the remaining cheese evenly over the top.
07 - Bake for 30 to 35 minutes, or until the eggs are set and the top is golden brown.
08 - Let cool for 5 minutes. Garnish with chopped parsley, slice into portions, and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and feeds six people without you standing over a skillet.
  • Everything cooks in one dish, which means your cleanup is as easy as your breakfast was delicious.
  • The eggs stay impossibly fluffy while the sausage keeps its savory edge, and the peppers add a sweetness that balances everything.
02 -
  • Don't skip the resting period—five minutes gives the eggs time to set completely so your slices stay together instead of falling apart on the plate.
  • If your oven runs hot, start checking at the 25-minute mark because every oven is different and you want the eggs cooked through, not rubbery.
03 -
  • Let your eggs sit out for 10 minutes before whisking—they blend more smoothly and cook more evenly than cold eggs straight from the fridge.
  • Don't crowd the skillet when browning the sausage; give it space so it browns instead of steams, which happens when too much meat hits the pan at once.
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