Keto Sausage Egg Breakfast Bake (Print View)

A hearty, protein-rich morning bake combining savory sausage, bell peppers, and eggs under a blanket of melted cheddar and mozzarella.

# Components:

→ Protein

01 - 1 pound breakfast sausage, 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 fresh parsley, chopped

# Directions:

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

# Expert Advice:

01 -
  • It's genuinely hands-off once everything hits the baking dish, leaving you free to pour coffee and actually wake up.
  • Every bite is different—sometimes you get peppery, sometimes cheesy, always satisfying and never boring.
  • Makes enough for leftovers that taste just as good cold straight from the fridge the next morning.
02 -
  • The eggs continue cooking for a minute after you pull the dish out, so stop baking when there's still a tiny jiggle in the center—overcooked eggs are rubbery and sad.
  • Mixing cream with the eggs instead of milk changes everything; it's not just richer, it prevents that watery, separated look that happens with lower-fat dairy.
03 -
  • Room-temperature eggs blend smoother and cook more evenly than straight-from-the-fridge eggs, which can create uneven texture.
  • Shred your own cheese instead of using pre-shredded if you can—it melts creamier because there's no anti-caking powder coating each strand.
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