This sausage, egg, and cheese bake is a comforting and satisfying breakfast option that’s perfect for feeding a crowd or enjoying as a weekend brunch. With a blend of savory sausage, fluffy eggs, melted cheese, and sautéed vegetables, this dish is sure to become a new family favorite.
This sausage, egg, and cheese bake recipe stands out for me because of its versatility and customizability. It’s not just a breakfast and brunch option but can make a great comforting dinner with garlic bread or breakfast potatoes on the side.
The combination of savory protein-rich sausage, fresh veggies, and melty cheese creates a well-balanced meal that’s rich in protein and flavor.
This dish is perfect for busy mornings and for meal prep. I like to make this at the start of the week and then we have breakfast ready for a few days, which makes working from home easier!
Ingredients
See the recipe card for exact amounts.
- Eggs: Large eggs are the base for this recipe.
- Sausages: I use fully-cooked plant-based sausages because it’s what I prefer and I like the Classic Smoked Sausages by Field Roast. You can absolutely use whatever you prefer. See substitutions below.
- Cheese: Sharp cheddar brings a tangy richness that complements the eggs and sausage perfectly.
- Vegetables: I use frozen bell pepper and onion strips to make it easy. I also use fresh mushrooms. Make sure to cook any vegetables with high water content like bell peppers and mushrooms. This takes about 10 minutes and it’ll take about 7-8 minutes to draw out the moisture and then another few minutes to cook the moisture away.
Substitutions
- Sausages: If using a sausage with ground meat, make sure to cook the sausages fully before adding them to the egg mix.
- Vegetables: Try adding sautéed spinach or kale.
- Cheese: Experiment with different cheeses like pepper jack for added spice.
Meal Prep Tip
This recipe keeps well in the fridge and reheats easily, making it great for meal prep. Store in an airtight container, zip top bag, or wrapped tightly in plastic wrap.
Instructions
Prep Tips
Once you cook the vegetables and slice the sausage the recipe is ready to put together and bake – very easy prep!
- Cook the vegetables in a pan (about 10 minutes). It’ll take about 6-8 minutes to draw out the moisture from the mushrooms and then the moisture will cook off. Cook the garlic in the last minute or so. The veg is then ready to add to the baking pan.
- Add the sliced sausage and spread everything out evenly in the baking pan.
- Pour in the whisked seasoned eggs.
- Add the shredded cheese.
- Poke some of the cheese into the egg mixture so you get cheese throughout.
- Bake until done, about 20 minutes!
Let the egg bake cool for about 5 minutes in the pan and then slice and serve.
I like mine with a generous drizzle of sriracha sauce but I bet ketchup would also be a good no-spice option.
Tips for making a baked egg casserole
- Sauté the vegetables to remove excess moisture and prevent a soggy bake.
- Use fully cooked sausage to ensure they are cooked in the final dish, or if using ground sausage, cook it before adding to the egg.
- Grease your baking dish well: A well-greased dish prevents a lot of sticking and makes serving much easier – trust me I found this out during testing! Eggs still tend to stick to the pan a bit.
What to serve with a sausage egg and cheese bake
I love this simple bake for breakfast just on its own with hot sauce.
For a quick weeknight dinner, serve the egg bake alongside roasted vegetables, smashed potatoes, a quick sauté of seasonal greens, or a simple side salad dressed in a light vinaigrette.
If you’re hosting a brunch gathering or a casual weekend get-together, serve this dish with garlic toast, fresh fruit, or a vibrant breakfast salad.
Love easy breakfast recipes? Try sheet pan breakfast quesadillas next!
More Breakfast Recipes
Storage
Allow the bake to cool completely before storing in an airtight container in the fridge for 3-4 days.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
FAQs
Yes, this egg bake keeps well in the fridge and reheats easily, making it a great option to make ahead of time, perfect for busy mornings or brunch gatherings.
Sausage Egg and Cheese Bake
Equipment
Ingredients
- 8 large eggs
- 4 fully-cooked sausages see notes*
- 1 ½ cups shredded cheddar cheese I use sharp cheddar
- 2 cups bell pepper and onion strips
- 1 cup sliced mushrooms or 6-8 large bellas
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- black pepper
Instructions
- Preheat the oven to 400°F (200℃). Grease a 9 x 13 baking dish.
- Heat a skillet over medium and sauté the mushrooms, bell pepper, and onions for about 10 minutes. Season with salt and pepper. After 8 minutes the moisture should be drawn out and start to cook off. Add the garlic in the last minute of cooking and then transfer to the prepared baking dish.
- Add the sliced sausages on top of the vegetables and spread evenly.
- In a medium bowl, whisk the eggs and season with salt and pepper. Pour into the baking dish.
- Scatter the cheese on top, poking it into the egg mix in places. This way you'll have soft melty cheese inside to contrast with the baked cheese on top.
- Bake for 20 minutes or until the eggs are fully cooked.
- Let cool for 5 minutes and then slice and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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