Egg and Sausage Breakfast Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A fluffy baked egg casserole loaded with savory sausage and cheese — no bread, just protein. A hearty, make-ahead breakfast-for-dinner that's naturally low-carb.
By Mia HartwellUpdated July 23, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A hearty, crustless sausage-and-egg bake
- 26g of protein and only 4g of carbs per serving
- Naturally low-carb and make-ahead friendly
- Feeds eight
Egg and Sausage Breakfast Bake
50 min totalServes 8
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 340kcal
- Protein
- 26g
- Carbs
- 4g
- Fat
- 24g
- Fiber
- 0g
- Sugar
- 2g
Step-by-Step Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- 2
Brown the sausage in a skillet, breaking it up, until cooked through (160°F / 71°C); drain. Add the onion and pepper and cook 4 minutes.
- 3
Whisk the eggs with the milk, garlic powder, salt, and pepper. Stir in 2 cups cheddar and the sausage mixture.
- 4
Pour into the baking dish and top with the remaining cheese.
- 5
Bake 30-38 minutes until the center is just set and the top is golden.
- 6
Rest 5-10 minutes, garnish with green onion, slice, and serve.
Pro Tips for the Best Results
- Cook the sausage to 160°F (71°C) and drain it before adding.
- Cook the vegetables until softened and their moisture evaporates.
- Don't overbake — pull it when the center is just set.
- Naturally low-carb; great for meal prep.
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How to Cook Egg and Sausage Breakfast Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the sausage
Cook the sausage to a safe 160°F (71°C) and drain it, then soften the vegetables in the same pan. This builds savory flavor and keeps the bake from being greasy.
Mix and pour
Whisk the eggs with milk and fold in cheese and the sausage mixture so everything is distributed evenly, then pour into the dish and top with more cheese.
Bake until just set
Bake until the center is just set and no longer jiggly, then rest before slicing. Pulling it on time keeps the eggs tender rather than rubbery.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered. Freezes well for up to 2 months.
Serving Suggestions
This egg and sausage breakfast bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it ahead?+
Yes — assemble it, refrigerate overnight, and bake fresh, or bake fully and reheat. It keeps for 4 days.
Can I add vegetables?+
Yes — spinach, mushrooms, or tomatoes; saute and drain watery ones first.
Can I freeze it?+
Yes — the baked casserole freezes well for up to 2 months.
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