Sausage Egg and Cheese Bake

A square of a baked egg casserole on a plate, topped with a drizzle of sriracha.

Print Recipe

No ratings yet

Sausage Egg and Cheese Bake

An easy and satisfying breakfast recipe, great served when made or perfect for meal prep.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Canadian

Servings:

Calories: 337kcal

Author: Jacqueline Piper

Equipment

9 x 11 Baking Dish

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 11 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

* I used fully cooked plant-based sausages. If using sausages with ground meat or other sausages that are not fully cooked, make sure to cook them before adding them to the bake.

** I used frozen bell pepper and onion strips.

Sauté the vegetables to get rid of excess water so that your egg bake won’t be soggy.

Store fully cooled leftovers in the fridge in an airtight container for 3-4 days. Reheat gently in the microwave for 1-2 minutes.

Nutrition