Save My kitchen smelled like a diner on a Saturday morning when I first assembled this sausage and egg bake—that perfect combination of browned meat, caramelized onions, and melting cheese that made my roommate stumble downstairs asking what smelled so good. I'd been experimenting with keto breakfasts for a few weeks, tired of the same scrambled eggs routine, and something about the idea of baking everything together in one dish felt like a revelation. The beauty of it is that you can assemble it the night before, then just pop it in the oven while you shower or read the news. It's become my go-to when I have people over for brunch because it looks impressive but requires almost no fussing once it's in the oven.
I made this for my sister's birthday brunch last spring, and what I remember most isn't the dish itself but how relaxed I felt while everyone was still drinking coffee. The bake was cooking away quietly in the oven, the house filled with that warm, savory aroma, and I could actually sit down and have a conversation instead of managing multiple pans. When I pulled it out golden and puffed, there was this collective moment of quiet appreciation before everyone dug in—no one realized it took me barely twenty minutes of active work.
Ingredients
- Breakfast sausage (450g): This is your flavor anchor, so don't skimp on quality—I learned the hard way that cheaper sausage releases a lot of grease and tastes a bit off.
- Red and green bell peppers (1 medium each): They soften beautifully during cooking and add sweetness that balances the richness of the cheese and cream.
- Yellow onion (1 small, diced): Sauté it until it's just starting to caramelize for maximum depth, which takes about four minutes if your heat is right.
- Garlic (2 cloves, minced): Add it at the very end of sautéing so it doesn't burn and turn bitter.
- Large eggs (8): Room temperature eggs mix more smoothly into the cream, though it doesn't dramatically change the outcome.
- Heavy cream (120ml): This is what makes the eggs fluffy and custardy rather than dense—don't substitute milk.
- Cheddar cheese (120g shredded): Sharp cheddar gives more flavor than mild, so I always go for that.
- Mozzarella cheese (60g shredded): The mozzarella helps everything bind together and browns beautifully on top.
- Dried oregano (1 tsp): It blends into the background but adds a subtle Mediterranean note that feels intentional.
- Smoked paprika (½ tsp): Just enough to hint at smokiness without overwhelming the other flavors.
- Salt and black pepper: Taste as you go since the sausage and cheese already contribute quite a bit of salt.
Instructions
- Set your oven and prep your dish:
- Preheat to 180°C and grease a 23x33cm baking dish well so nothing sticks to the bottom—I use butter and it adds just a tiny bit of extra flavor.
- Brown the sausage:
- In a large skillet over medium heat, crumble the sausage with a spoon as it cooks, breaking it into small pieces so it cooks evenly. This takes about seven to eight minutes and you'll know it's done when there's no pink left and the edges are slightly crispy.
- Soften the vegetables:
- Using the same skillet (all that sausage fat is liquid gold), add the onion and both peppers, stirring occasionally until they're soft and the onions are turning translucent, about four minutes. Add the garlic and let it bloom for just one minute—your nose will tell you when it smells fragrant but not burnt.
- Build your base layer:
- Spread the cooked sausage and sautéed vegetables evenly across the bottom of your prepared baking dish.
- Mix the egg custard:
- In a large bowl, whisk together the eggs, heavy cream, oregano, smoked paprika, salt, and pepper until everything is well combined and smooth. Stir in half of the cheddar and mozzarella—this distributes the cheese throughout the egg mixture so you get it in every bite.
- Combine and top:
- Pour the egg mixture over the sausage and vegetables, pouring slowly so it settles evenly around everything. Sprinkle the remaining cheese on top in an even layer.
- Bake until set:
- Place in the preheated oven for thirty to thirty-five minutes—it's done when the top is golden brown and the center jiggles just slightly when you gently shake the dish. If the top is browning too fast, tent loosely with foil for the last five minutes.
- Rest and serve:
- Let it cool for five minutes so the eggs finish setting and it becomes easier to slice. Garnish with fresh parsley, cut into squares, and serve while warm.
Save There's something almost meditative about preparing this bake the evening before, knowing that breakfast is essentially already made. It's transformed my weekend mornings from chaotic to intentional, which might sound dramatic for a scrambled egg situation, but having something nourishing and delicious ready without effort feels like I'm taking care of myself in advance.
Flavor Combinations Worth Trying
Once you've mastered the basic version, there's so much room to play around. I've experimented with swapping in Italian sausage for a completely different flavor profile, and another time I used bacon instead of breakfast sausage because that's what I had thawed—both were excellent. The beauty of this dish is that it's forgiving enough to adapt but structured enough that it always comes out well.
Storing and Reheating
This bake keeps beautifully for up to four days in an airtight container in the fridge, which means you can slice it cold for a quick breakfast or pop individual portions in the microwave for about ninety seconds. I've also frozen it successfully for up to two months—just thaw it overnight and reheat gently in a 160°C oven so it doesn't dry out.
Making It Your Own
The real magic of this recipe is that it's a canvas for whatever vegetables or proteins you have on hand. I've made versions with mushrooms, spinach, broccoli, and even leftover roasted Brussels sprouts, and every version has been delicious. The egg and cream base stays the same, which means you get consistent results while playing with flavors that excite you.
- Add diced jalapeños or a pinch of chili flakes if you want heat that builds with each bite.
- Try fresh herbs like chives or dill mixed into the egg mixture for a completely different character.
- If you're sensitive to dairy, heavy cream can be replaced with full-fat coconut milk, though it changes the flavor slightly.
Save This breakfast bake has become my quiet win in the kitchen—something that looks like I fussed over it but actually just requires a little prep and a lot of oven time. It's proof that eating well on keto doesn't mean sacrificing flavor or simplicity.
Kitchen Guide
- → Can I make this ahead of time?
Yes, assemble the dish the night before and refrigerate. Bake in the morning, adding 5-10 minutes to the cooking time if baking cold.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes.
- → Can I freeze this casserole?
Freeze baked portions for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C until warmed through.
- → What vegetables work best as substitutions?
Spinach, mushrooms, or zucchini work wonderfully. Just sauté them with the peppers to remove excess moisture before baking.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after cooling. Each serving provides 21g of protein, making it ideal for grab-and-go breakfasts.
- → Can I use turkey sausage instead?
Yes, turkey or chicken sausage work well. Just note that pork sausage typically has more fat, which adds richness and moisture.