Keto Sausage and Egg Bake (Printable)

Protein-packed morning casserole with sausage, peppers, and eggs baked until golden and fluffy.

# What you'll need:

→ Protein

01 - 1 pound breakfast sausage (pork or turkey), 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

# Method:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or butter.
02 - Heat a large skillet over medium heat. Add sausage, breaking it into small pieces with a spoon, and cook until browned and fully cooked through, approximately 6-8 minutes. Transfer to a plate using a slotted spoon.
03 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
04 - Spread the cooked sausage and sautéed vegetable mixture evenly across the bottom of the prepared baking dish.
05 - In a large mixing bowl, whisk together eggs, heavy cream, oregano, smoked paprika, salt, and pepper until well combined. Stir in half of the cheddar and mozzarella cheese.
06 - Pour the egg mixture evenly over the sausage and vegetables. Sprinkle the remaining cheddar and mozzarella cheese over the top.
07 - Bake for 30-35 minutes until the eggs are set and the top is golden brown. The center should be firm when lightly pressed.
08 - Remove from oven and allow to cool for 5 minutes. Garnish with chopped fresh parsley, slice into portions, and serve warm.

# Expert Advice:

01 -
  • It's a one-dish wonder that feeds six people without requiring you to stand at the stove flipping things.
  • You get serious protein and fat from the sausage, eggs, and cream, so you'll actually stay full until lunch.
  • The peppers add brightness and color without derailing your carb count—a rare win in keto cooking.
  • Leftovers taste just as good cold from the fridge the next morning, which has saved me on more rushed Tuesdays than I can count.
02 -
  • Don't skip the resting period—I made that mistake once and the bake was too soft to slice cleanly, even though it tasted great.
  • If you're serving a crowd, assemble it the night before, cover it with foil, refrigerate it, then just add five to seven extra minutes to the bake time straight from cold.
03 -
  • Cook your sausage until the edges are slightly crispy rather than just cooked through—this adds texture and prevents the bake from being too soft.
  • Let your eggs come closer to room temperature before mixing for a smoother, more cohesive custard that bakes evenly.
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