This healthy Sausage Egg Bake is perfect for breakfast. Easy to make, paleo, whole30, and so yummy. It’s veggie loaded, perfect for meal prep and delicious!
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Meet your NEW fav breakfast: This Sausage Egg Bake! This sausage egg bake is ridiculously versatile, requires minimal effort to make, and it tastes AMAZING.
If you’re the kinda person who loves a hearty egg based breakfast, but doesn’t necessarily have the time to cook up veggies/eggs every morning – you’ll love this recipe! (You might also like this Sheet Pan Breakfast or Whole30 Potato Crust Quiche)
Why we love this Sausage Egg Casserole:
This sausage egg bake is one of our favorite breakfasts for a few reasons.
- Protein Packed/ Veggie Loaded – This egg bake is a great way to start of your morning. It’s high in protein (36g per serving!) and loaded with veggies which will help keep you full.
- Low Carb – This egg bake is low carb so it’s perfect for all my keto friends out there. You could definitely add some shredded potatoes in the egg bake like our Egg Hash Brown Casserole or make my Crispy Roasted Potatoes to go with it if you aren’t low carb though! This sausage egg casserole has no bread, which makes it perfect for low carb!
- Paleo/Whole30 – We follow a mainly paleo/whole30 diet and this is great if you do too! The egg bake is gluten/grain/dairy/soy/sugar free.
- Meal Prep Friendly – Make this egg bake on sunday (or whenever!) and enjoy it all week! I slice it and put it in containers so it’s pre portioned + ready to eat.
Look at all those veggies and yummy sausage! Don’t you just want to dive in?
In addition to being great for meal prepping, this recipe is also perfect for bringing to brunch/sharing with family + friends!
What you need to make this Sausage Egg Bake:
This Sausage Egg Bake is made with only a few ingredients. You’ll need:
- eggs
- non dairy milk
- your favorite pre cooked sausage (or pre cooked ground pork)
- veggies (peppers, onions, spinach)
- spices
This recipe is pretty versatile and you can swap out the veggies/spices. There are a list of substitutions further down in this post.
How to make this Sausage Egg Bake:
This Sausage Egg Bake is SUPER easy to make. Here’s how to do it:
- Chop/Prep all your ingredients.
- Whisk together your eggs.
- Add in your sausage/veggies/spices.
- Stir until combined
- Bake in a glass baking dish
- Serve + enjoy!
Substitutions for this Sausage Egg Bake Recipe:
Milk – If you’re not doing a whole30 you can sub almond milk with regular milk or your milk of choice
Cheese – You can add whatever cheese you would like to this recipe. Cheddar + goat would be delicious!
Seasonings – You can add onion powder, basil, thyme, oregano – really anything you like! If you have some fresh parsley or basil lying around – chop them up and add them in!
Sausage – Make sure you’re buying good quality sausage or make your own. If you can’t find a whole30 friendly sausage, you can buy ground pork, cook it up and add it to this recipe.
Veggies – Any/all veggies will go in here for the most part. Feel free to add more, or sub in kale, broccoli, tomatoes, etc… Use up whatever you like/whatever is in your fridge!
WW Freestyle Note: You can save 8SP per serving by using turkey sausage. With turkey sausage this dish is only 4SP
Sausage Egg Casserole FAQ
Absolutely! You can make this egg bake ahead of time and reheat before serving. It will last in the fridge for up to 5 days. However, this tastes best when served right out of the oven!
We like to buy pre-cooked frozen sausage or brown up ground sausage. Either one will work!
Storing/Serving this egg bake:
Storing: You can store this egg bake in the refrigerator in glass containers
Freezing: I have not tried freezing this egg bake but I think it would work.
Reheating: We prefer to reheat this recipe in the toaster oven/oven. 350-375 for 5-8 minutes should do the trick – but just watch your oven and check after 5 minutes. You’ll want the eggs to be heated through. You can microwave this, but we don’t recommend microwaving eggs. I find it gives them a bouncy texture that we don’t care for.
Other healthy breakfast recipes:
- Whole30 Potato Crust Quiche
- Healthy Banana Protein Muffins
- Easy Breakfast Meal Prep Bowls
- Egg White Oatmeal
- Make Ahead Breakfast Muffins
Sausage & Veggie Egg Bake
Ingredients
- 10 eggs
- 1/2 cup almond milk
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 lb cooked sausage links cut in 1/2 inch pieces
- 1 cup red peppers diced
- 1 cup onion diced
- 1 cup spinach diced
Instructions
- Preheat oven to 400 degrees.
- In a bowl, whisk together eggs, milk, and spices until smooth.
- Chop sausage and veggies.
- Stir into sausage + veggies into egg mixture until combined.
- Pour egg mixture into greased 8×8 glass baking dish.
- Bake at 400 for 35 mins.
- Slice into 6 segments + enjoy!
Video
Notes
- Milk – If you’re not doing a whole30 you can sub almond milk with regular milk or your milk of choice
- Seasonings – You can add onion powder, basil, thyme, oregano – really anything you like! If you have some fresh parsley or basil lying around – chop them up and add them in!
- Sausage – Make sure you’re buying good quality sausage. I like this brand! If you can’t find a whole30 friendly sausage, you can buy ground pork, cook it up and add it to this recipe.
- Veggies – Any/all veggies will go in here for the most part. Feel free to add more, or sub in kale, broccoli, tomatoes, etc… Use up whatever you like/whatever is in your fridge!
- WW Freestyle Note: You can save 8SP per serving by using turkey sausage. With turkey sausage this dish is only 4SP
Vickie
Would coconut milk be too strong a flavor for this instead of the almond milk? We
The Clean Eating Couple
Hi Vickie – I think it would work but I haven’t tried it. I usually don’t bake/use coconut milk because of the flavor – but if you have one that isn’t super powerful it might be ok!
Laurn
Meal prepped this yesterday and it was so yummy for breakfast this morning. really is easy to make. thanks for the great recipe!
The Clean Eating Couple
Thanks Lauren! I’m glad you enjoyed it! It totally is the perfect meal prep recipe!
Katy
Hello! I’ve made this recipe twice and both times, the middle is watery. It tastes great but I’m not sure why it keeps happening. Any suggestions??
The Clean Eating Couple
Hi Katy – That’s strange.. I’ve never had that happen! Are you letting it set for a little before you slice into it? Also – your oven just might be a little different and need a few more minutes. Try baking it for 5-10 minutes more!
Elissah
Mine also came out watery in the middle after 35 minutes in a preheated oven. (Glass 8×8 pan).
I just tucked it back in for another 10 minutes. It looks delicious!
The Clean Eating Couple
Everyones oven is a little bit different and depending on the ingredients you used you might need a little more time! Hope you like it!
Debbie
Can you add cheese to this if so would a cup be ok
The Clean Eating Couple
Hi Debbie – Yes, that is listed under substitutions. You can add a cup of whatever cheese you like + it will be delicious!
Jayla
This was excellent! Two changes I made- I used 1/2 eggs and 1/2 egg beaters. I sautéed the peppers, onions and spinach then let cool before mixing into the eggs. Just enough to soften them. It came out great!
The Clean Eating Couple
Glad you liked it and that the substitutions worked, Jayla!
Tina Payne
One of my favorite go to’s for breakfast on those busy mornings! I like to prep this on Sunday and have it for the week! No guess work. Even my husband enjoys it on the go! So flavorful.
The Clean Eating Couple
Thank you so much Tina! Glad you like it!
Megan Gefert
This is one of my favorite recipes for breakfast, lunch or even for dinner. It’s super easy and delicious!!
The Clean Eating Couple
Thanks, Megan! Glad you like it!
Richone Cancimilla
Hi, does this reheat well in the microwave? I’m getting local raised breakfast sausage that isn’t precooked, so should I just do a light cook through? I don’t want it to dry out. Never food prepped and microwaved before!
The Clean Eating Couple
Hi Richone- I personally don’t like the taste of microwaved eggs – but many people do microwave it. I’d recommend a toaster oven if you have it as I find that the microwave makes eggs a little soggy. You will need to cook the sausage before adding it to the egg mixture. Hope this helps!
Jessica
I’ve made this recipe twice already. The first time I didn’t have any spinach on hand, so I used frozen broccoli thawed, and an orange bell pepper. I had fresh apple sausage from the butcher and threw that in. It was SO good, my husband and I ate it in 2 days. It was so good I made it again for meal prep for the week.😊
The Clean Eating Couple
So glad you liked it, Jessica! That sounds amazing!!
Ramona
I made this today and it was delicious! Very tasty and filling, plus I felt good after eating it! It’s going in my folder of recipes to use again and again!
The Clean Eating Couple
Glad you liked it, Ramona!
Katie Sanchez
I’ve started making this once a week! It is so easy and perfect for a quick breakfast. Highly recommend!
The Clean Eating Couple
So glad you like it, Katie! Thank you!
Chrissi
This was delicious! My one year old ate it this week too! Thank you for sharing! The only thing I did differently was add onion. I sautéed it some with the pepper and sausage in case it did not get soft enough with the bake 😁
The Clean Eating Couple
So happy you liked it, Chrissi! Thank you!
Linda
Hi Liz, My family and I are loving this sausage egg bake. I added some other veggies to the recipes as my family likes veggies. One other change I made is that I baked it in a muffin pan. So now we have individual egg muffins for our busy mornings. Just grab an egg muffin and go. This is now our go to breakfast.
Linda
The Clean Eating Couple
So glad you liked them Linda!
Ethan
I like this recipe because it’s easy, flexible, and delicious. However, mine tend to come out liquid in the middle if I make it in a dish. I’m cooking at 5000 ft altitude which might have something to do with it. Anyway, I get better results if I make it in a muffin tin as one of the previous comments had suggested. They go great with a salad.
The Clean Eating Couple
Hi Ethan – I’m not well versed in cooking in other altitudes but I think you’re right – it might have something to do with the outcome. Love the muffin tin idea!
Trudi
Lordy lotfy…. this sounds SO good . I usually skip eggs and pork…. but for this one forgedabou ir !
Leslie
Loved this! I’m always trying to sneak in more veggies (for myself and family), and this did it! I browned up ground sausage instead of using links, but the rest I used as written. Leftovers were good as well. I did have to bake for an extra 10 minutes – might use a different pan than my 8×8 next time so it’s a little more shallow and cooks up a little quicker. But otherwise, super easy and yummy!