Keto Sausage and Egg Breakfast Bake (Printable Version)

Savory sausage, peppers, and eggs baked together in a hearty, low-carb morning dish perfect for feeding a crowd.

# What You'll Need:

→ 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 chopped fresh parsley for garnish

# How-To Steps:

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 and cook, breaking it apart with a spoon, until browned and cooked through, approximately 8-10 minutes. Transfer to a plate with 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 1 additional minute until fragrant.
04 - Spread cooked sausage and sautéed vegetables evenly across the prepared baking dish.
05 - In a large mixing bowl, whisk together eggs, heavy cream, dried oregano, smoked paprika, salt, and pepper. Stir in half of the shredded cheddar and mozzarella cheese.
06 - Pour egg mixture over sausage and vegetables. Distribute remaining cheese evenly over the top.
07 - Bake for 30-35 minutes until eggs are fully set and the top is golden brown.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley, cut into portions, and serve warm.

# Tips for Success:

01 -
  • It's a make-ahead dream that actually tastes better the next morning when flavors have settled in.
  • No standing over a stove flipping eggs—just slide it in the oven and breathe.
  • The cheese gets melty and golden on top, and somehow that never gets old.
02 -
  • Don't skip the 5-minute rest—I learned this the hard way when I cut into one too early and it fell apart like scrambled eggs in a pan instead of holding together in neat slices.
  • Room-temperature eggs and cream truly do make a difference in how evenly everything sets; cold ingredients cook unevenly and can result in watery patches next to overcooked areas.
03 -
  • Dice your vegetables smaller than you think you need to; they cook down more than you'd expect and you want them integrated throughout, not chunky.
  • Don't skip browning the sausage properly—those browned bits are flavor gold that makes the entire dish taste more sophisticated than it has any right to.
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