Keto Sausage Egg Bake

My kitchen was chaos that Saturday morning—I'd committed to feeding eight hungry people on a keto diet, and my usual pancake arsenal was completely useless. Standing in front of my open fridge at 7 AM, staring at eggs, sausage, and peppers, something clicked: why not bake it all together? That first golden-brown sausage and egg bake emerged from the oven, and three people asked for the recipe before they'd even finished eating. It became my answer to every low-carb breakfast question after that.

I made this for my sister's surprise birthday brunch, not realizing her new boyfriend was strict keto. Watching his face light up when I told him what he was eating—creamy, cheesy, completely carb-free—felt like I'd pulled off something special. He came back for seconds and thirds, and my sister wouldn't stop talking about how the peppers stayed tender without getting soggy, which honestly felt like the highest compliment from a home cook's perspective.

Ingredients

• 450 g (1 lb) breakfast sausage, casings removed: The backbone of this dish—pick a good quality sausage because its flavor carries everything else, and removing those casings lets it break apart beautifully and distribute throughout.
• 1 medium red bell pepper, diced: Sweet undertones balance the savory sausage, and the red variety stays slightly firmer than other colors during baking.
• 1 medium green bell pepper, diced: Adds a touch of herbaceous bite that keeps things interesting texture-wise.
• 1 small yellow onion, diced: Trust the size here—too much onion overpowers the delicate egg custard, but the right amount caramelizes beautifully into the eggs.
• 2 cloves garlic, minced: A minute of cooking in the skillet mellows it completely, so you get savory depth without any harsh bite.
• 8 large eggs: Room temperature eggs blend more smoothly into the cream, creating a velvety texture throughout rather than streaky patches.
• 120 ml (½ cup) heavy cream: This is what transforms it from a scrambled egg situation into a silky, spoonable custard that stays moist even after reheating.
• 120 g (1 cup) shredded cheddar cheese: The sharp notes cut through richness beautifully, and it browns perfectly on top.
• 60 g (½ cup) shredded mozzarella cheese: Mozzarella keeps things stretchy and helps everything meld together visually and texturally.
• Salt and freshly ground black pepper, to taste: Season as you go through the process rather than just at the end—each layer benefits from its own pinch.
• 1 tsp dried oregano: Herbaceous and slightly earthy, it whispers Italian comfort into every bite without announcing itself.
• ½ tsp smoked paprika: A single half-teaspoon of this stuff adds a subtle depth that makes people ask what's making everything taste so special.
• 2 tbsp chopped fresh parsley for garnish: Fresh herbs break up the heaviness and add visual life to what might otherwise look monochromatic.

Instructions

Warm up your oven and baking dish:

Set the oven to 180°C (350°F) and grease your 23x33 cm baking dish generously. A hot oven and properly prepped pan prevent any sticking disasters later.

Brown the sausage until it releases its oils:

Over medium heat, break the sausage into small pieces as it cooks, listening for that slight sizzle that means the meat is rendering properly. Once it's golden-brown throughout (about 8 minutes), remove it with a slotted spoon, leaving the flavorful drippings behind.

Soften the peppers and onion in those drippings:

Add your diced onion and both peppers to the warm skillet with all that sausage-infused fat—this is when your kitchen starts smelling irresistible. After 3–4 minutes of stirring occasionally, the vegetables should be tender but still holding their shape, then add the minced garlic and let it bloom for about a minute.

Layer everything in the baking dish:

Spread the cooked sausage and sautéed vegetables evenly across your prepared dish, creating an even base for the egg mixture to settle into.

Whisk together a silky egg custard:

In a large bowl, crack your eggs and whisk them with the heavy cream, oregano, smoked paprika, salt, and pepper until completely combined and slightly frothy. Stir in half of your cheese blend—this distributes it throughout rather than just sitting on top.

Pour and top generously:

Pour that egg mixture over your sausage and vegetable base, then sprinkle the remaining cheese over the top, letting some pieces stick to the sides where they'll crisp up.

Bake until the center sets and the top browns:

Slide it into your preheated oven for 30–35 minutes—you'll know it's done when the edges are puffed and golden, the top is dotted with brown, and the center barely jiggles when you gently shake the dish. A toothpick inserted in the center should come out clean or with just a tiny bit of custard clinging to it.

Rest, slice, and finish with fresh herbs:

Let it cool for 5 minutes so the eggs set completely and it becomes easier to slice into neat portions. Finish with that bright parsley, and you've got something restaurant-quality sitting in your own kitchen.

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The moment that really stuck with me came on a random Tuesday when I pulled a slice from the fridge, reheated it gently, and my partner said, "This tastes better cold than hot." It's rare for anything to improve with age, but something about how the flavors settled overnight made it feel like a completely different dish—more complex, more satisfying. That's when I realized this wasn't just a breakfast recipe; it was something that earned its place in rotation.

Make It Your Own

The beauty of this bake is that it adapts beautifully without fussing. I've added everything from diced mushrooms to sun-dried tomatoes, crumbled bacon to fresh spinach—just sauté anything watery first and keep your sausage amount consistent so the balance stays right. The cheese blend is completely flexible too; I've done sharp white cheddar with fontina, or just stuck with extra mozzarella when that's what I had on hand. Once you understand the basic structure (protein, vegetables, creamy egg custard, cheese), you can riff on it confidently.

Storage and Reheating Tips

This bake keeps beautifully covered in the fridge for up to 4 days, and I've found that gently reheating slices in a 150°C oven for about 10 minutes preserves the texture better than the microwave, which can turn the eggs rubbery if you're not careful. If you do microwave, cover it loosely and use 50% power in 30-second bursts, checking between rounds. I've also frozen individual portions wrapped tightly, and they thaw beautifully overnight in the fridge before reheating, making meal prep feel like a genuine superpower on hectic mornings.

Why This Works for Keto and Low-Carb Living

Every element here respects low-carb principles without making any dietary compromises on flavor or satisfaction. The peppers contribute only trace carbohydrates, the heavy cream and cheese provide the fat that makes keto sustainable and delicious, and the eggs deliver protein that keeps you satisfied well past lunch. I've served this to non-keto people who had no idea it was carb-conscious, which feels like the highest compliment—it tastes indulgent and complete rather than like a dietary workaround.

• Make extra portions on Sunday for grab-and-go breakfasts that actually taste like you cooked them that morning.
• Pair it with a simple green salad or some crispy bacon on the side for a brunch spread that feels effortless.
• Double the recipe and use two baking dishes if you're feeding a crowd, because it disappears faster than you'd expect.

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This breakfast bake became my answer to the question nobody asked but everybody needed answered: how do you make something that feels special without turning breakfast into a production? It sits there golden and steaming, waiting to feed people well.

Recipe FAQ

→ Can I use turkey sausage instead of pork?

Yes, turkey sausage works well and provides a leaner option without sacrificing flavor.

→ How do the peppers affect the overall taste?

The diced peppers add a sweet and slightly crisp contrast that complements the savory sausage and creamy eggs.

→ What cheeses are best for melting in this dish?

Cheddar and mozzarella offer a perfect balance of sharpness and meltability, creating a creamy top layer.

→ Can this dish be prepared in advance?

Yes, assemble ahead and refrigerate, then bake fresh when ready to serve to maintain texture and flavor.

→ What spices enhance the flavor profile?

Smoked paprika and oregano add depth and a subtle smoky-herb character that enriches the bake.

→ Is this suitable for gluten-free diets?

Yes, provided the sausage used is gluten-free, this bake fits well within gluten-free meal plans.