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Easy Egg Bake Breakfast Casserole

Today, I'm excited to share my recipe for an easy egg bake casserole that is perfect for a hearty breakfast or brunch with family and friends. 

A sausage and egg casserole with avocado and salsa.


With a combination of savory breakfast sausage, sweet and colorful red bell pepper, and gooey melted cheese, this dish is sure to be a crowd-pleaser.

Why You'll Love This Breakfast Casserole

This egg bake casserole is a versatile dish that you can serve for breakfast, brunch, or even dinner. 

It's easy to make, with simple ingredients, so it's perfect for a lazy weekend morning when you want a delicious meal without a lot of fuss. 

It's also a great dish to make beforehand, so you can have a stress-free breakfast during the busy workweek. 

Plus, with a combination of protein, healthy fats, and vegetables, this casserole is a satisfying and nutritious way to start your day.  You'll also love that this is a low-carb, keto-friendly recipe.

A pan of egg bake casserole.


Steps to Make This Egg Bake

Here's what you'll need to make this delicious egg bake casserole:

The Ingredients

1 pound package of pork breakfast sausage-Use any flavor you prefer.  I make this egg bake with plain pork sausage.

1/2 red bell pepper, diced-Any color sweet bell pepper will work.  You might also like a little jalapeno pepper for some heat.

1/2 medium yellow onion, diced

8 large eggs- I've been choosing pasture-raised eggs lately.

1/2 cup unsweetened almond milk- Choose any milk you prefer.

1/2 cup heavy cream-I prefer the creaminess of heavy cream.

8 ounces of sharp cheddar cheese, shredded-Substitue, and cheese you prefer.

1 teaspoon kosher salt-Salt and pepper are to taste.

1/2 teaspoon black pepper-Salt and pepper are to taste.

The ingredients to make an egg bake on a counter.

The Steps


Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

Cook the breakfast sausage in a large skillet over medium heat until browned and cooked through. Add the diced bell pepper and onion to the same skillet and cook until softened, about 5 minutes.

In a large bowl, whisk together the eggs, almond milk, heavy cream, salt, and pepper.

Add half of the cooked sausage, bell pepper, and onion to the prepared baking dish.  Sprinkle with half of the cheddar cheese.  Add the rest of the sausage mixture and half of the remaining cheese.  

Pour the egg mixture into the prepared baking dish and sprinkle the rest of the shredded cheese on top. Add chopped green onion,  if desired.

Bake for 30-45 minutes, or until the eggs are set and the cheese is melted and bubbly.

Tips for Egg Bake Success

To ensure that your egg bake casserole turns out perfectly every time, here are a few tips:

Use a non-stick or greased baking dish to prevent sticking.  A quick spray of baking oil will work.

Make sure your sausage is browned and cooked through before adding it to the egg mixture.  Browning the sausage a bit adds flavor to the final dish.

Be sure to whisk the eggs well to ensure a light and fluffy texture.

Don't overcook the casserole, as it can become dry and tough. When the center of the dish is set, your egg bake is done.

Frequently Asked Questions

Can I make this egg bake ahead of time?

Yes! You can assemble the casserole up to one day in advance and store it covered in the refrigerator. When you're ready to bake, take it out of the refrigerator and let it come to room temperature for about 30 minutes before baking.

Can I use a different type of milk or cheese?

Absolutely! You can use any type of milk or cheese that you prefer. Just keep in mind that using low-fat milk or cheese may result in a less creamy and flavorful casserole. This is why I use heavy cream in the recipe.

Can I freeze this egg bake casserole?

Yes! This cooked casserole freezes well. Simply wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the refrigerator and bake as directed.

Cut the egg bake into individual portions, wrap well, and store them in a freezer bag for quick and easy breakfasts.

Sausage and Egg Breakfast Casserole Recipe

breakfast casserole, egg bake, egg casserole, frittata
Breakfast
American
Yield: 8 servings
Author: Donna Urso
Easy Egg Bake Breakfast Casserole

Easy Egg Bake Breakfast Casserole

A hearty and satisfying egg bake casserole with breakfast sausage and cheddar cheese.

Ingredients

Instructions

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
  2. Cook the breakfast sausage in a large skillet over medium heat until browned and cooked through. Add the diced bell pepper and onion to the same skillet and cook until softened, about 5 minutes.
  3. In a large bowl, whisk together the eggs, almond milk, heavy cream, salt, and pepper.
  4. Add half of the cooked sausage, bell pepper, and onion to the prepared baking dish. Sprinkle with half of the cheddar cheese. Add the rest of the sausage mixture and half of the remaining cheese.
  5. Pour the egg mixture into the prepared baking dish and sprinkle the rest of the shredded cheese on top. Add chopped green onion, if desired.
  6. Bake for 30-45 minutes, or until the eggs are set and the cheese is melted and bubbly.

Notes

Serve with slices of avocado and fresh salsa.

Nutrition Facts

Calories

374.36

Fat (grams)

31.27 g

Sat. Fat (grams)

14.17 g

Carbs (grams)

2.76 g

Fiber (grams)

0.38 g

Net carbs

2.39 g

Sugar (grams)

1.34 g

Protein (grams)

19.98 g

Sodium (mg)

842.45 mg

Cholesterol (grams)

261.76 mg

The nutritional information is approximate.



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