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!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
Meet your NEW fav breakfast: This Sausage Egg Bake! This sausage breakfast casserole 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 Egg Muffin Cups, Sheet Pan Breakfast, or Whole30 Potato Crust Quiche)
Why we love this Sausage Egg Casserole:
This sausage egg bake is one of our favorite breakfast casseroles for a few reasons.
- Protein Packed/ Veggie Loaded – This breakfast casserole is a great way to start 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 breakfast casserole like our Egg Hash Brown Casserole or make my Crispy Roasted Potatoes to go with it if you aren’t low carb though! This breakfast 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 free, grain free, dairy free, soy free, and sugar free.
- Meal Prep Friendly – Make this breakfast casserole 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 breakfast casserole recipe is also perfect for bringing to family brunch, sharing with friends, or for a Christmas morning breakfast!
Sausage and Egg Casserole Ingredients
This Sausage breakfast casserole is made with only a few ingredients. You’ll need:
- eggs
- non dairy milk
- pre cooked sausage (or pre cooked ground pork)
- bell peppers
- onion
- spinach
- pepper, garlic powder
This recipe is pretty versatile and you can swap out the veggies/spices. There is a list of substitutions further down in this post.
How to Make Sausage Egg Casserole without Bread
This Sausage breakfast casserole is SUPER easy to make. Here’s how to do it:
- Chop/Prep all your ingredients.
- Whisk together your eggs.
- Add in your cooked sausage, bell pepper, spinach, onions, and 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 shredded cheese you would like to this recipe. Cheddar cheese + goat would be absolutely delicious! Pepper jack cheese would give it a spicy kick.
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 easy breakfast casserole recipe. You could also use cooked bacon. If you are wanting to use bacon, try our Bacon Breakfast Casserole.
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! You can also try our Veggie Breakfast Casserole!
Hash Browns – If you want to add hashbrowns to your breakfast casserole, we recommend trying our Egg Hash Brown Casserole.
FAQ for Egg Casserole without Bread
Absolutely! You can make this breakfast casserole ahead of time and reheat it 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!
Your egg casserole might be rubbery if you have vegetables or meat that have a lot of water in them. It’s best to sauté your veggies or meats like ground sausage/bacon before adding them to your breakfast casserole to get any excess water out.
The best way to make sure your egg casserole is done is the stick a knife in the center. If it comes out clean it means that it is finished. The eggs should also be set in the center and not jiggly when removed from the oven.
Breakfast casserole doesn’t really freeze well. The eggs can get soggy when reheated, or they could get dried out if they’re in the toaster oven.
You can, but it’s not required.
Calories in an egg casserole can vary. This sausage and egg casserole recipe has 359 calories.
What to serve with this Egg Bake:
You can enjoy this casserole on its own, topped with green onions, or with:
- Healthy Banana Protein Muffins
- Egg White Oatmeal
- Carrot Cake Baked Oatmeal
- Any of these Healthy Brunch Recipes
Storing this egg bake:
Storing: This breakfast casserole can stay in the refrigerator for up to 3 days. Anything after that is questionable and a potential food safety issue.
Freezing: You can freeze this healthy egg casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work! The best way is to wrap it in freezer paper and put it in a ziploc bag.
Do you freeze an Egg Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it. Don’t freeze unbaked casserole.
Reheating: We prefer to reheat any leftover casserole 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.
Sausage and Egg Casserole without Bread
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.
- Add the sausage + veggies into egg mixture until combined.
- Pour 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!
Vickie says
Would coconut milk be too strong a flavor for this instead of the almond milk? We
The Clean Eating Couple says
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 says
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 says
Thanks Lauren! I’m glad you enjoyed it! It totally is the perfect meal prep recipe!
Katy says
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 says
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 says
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 says
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 says
Can you add cheese to this if so would a cup be ok
The Clean Eating Couple says
Hi Debbie – Yes, that is listed under substitutions. You can add a cup of whatever cheese you like + it will be delicious!
Jayla says
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 says
Glad you liked it and that the substitutions worked, Jayla!
Tina Payne says
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 says
Thank you so much Tina! Glad you like it!
Megan Gefert says
This is one of my favorite recipes for breakfast, lunch or even for dinner. It’s super easy and delicious!!
The Clean Eating Couple says
Thanks, Megan! Glad you like it!
Richone Cancimilla says
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 says
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 says
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 says
So glad you liked it, Jessica! That sounds amazing!!
Ramona says
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 says
Glad you liked it, Ramona!
Katie Sanchez says
I’ve started making this once a week! It is so easy and perfect for a quick breakfast. Highly recommend!
The Clean Eating Couple says
So glad you like it, Katie! Thank you!
Chrissi says
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 says
So happy you liked it, Chrissi! Thank you!
Linda says
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 says
So glad you liked them Linda!
Ethan says
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 says
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 says
Lordy lotfy…. this sounds SO good . I usually skip eggs and pork…. but for this one forgedabou ir !
Leslie says
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!
Kimberly says
I’ve been making this ahead as part of my meal-prep routine on Sundays. It’s been so nice to have breakfast prepped all week long, save time, and enjoy this delicious meal. I change out the veggies/meat to give if some variety, but this is definitely now a staple in my house! Savory and protein packed it definitely keeps you full!
Barbara says
This came together quickly w/ leftover Italian sausage and veggies that needed to be used up. I used 1/2 & 1/2 bc that’s what I had. Delicious whole food doesn’t have to be complicated!!