Keto Sausage Egg Bake (Printable Version)

Protein-packed bake featuring sausage, eggs, and peppers for a satisfying low-carb start.

# What You Need:

→ Protein

01 - 1 pound breakfast sausage (pork or turkey), 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 and 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 and 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, breaking it apart with a spoon as it cooks. Cook until browned and cooked through, approximately 8 minutes. Transfer to a plate using a slotted spoon.
03 - In the same skillet, add diced onion and both bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Spread the cooked sausage and sautéed vegetables evenly across the bottom of the prepared baking dish.
05 - In a large bowl, whisk together eggs, heavy cream, oregano, smoked paprika, salt, and pepper. Stir in half of the combined cheddar and mozzarella cheese.
06 - Pour the egg mixture over the sausage and vegetables, distributing evenly. Sprinkle remaining cheese over the top.
07 - Bake for 30-35 minutes until the eggs are completely set and the top is golden brown.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley. Slice and serve warm.

# Expert Advice:

01 -
  • It's the kind of dish you can prep while half-asleep and still impress the people eating it.
  • One pan does all the work, leaving you free to pour coffee and actually enjoy your morning instead of hovering over a stove.
  • Leftovers stay delicious for days, making this the ultimate meal-prep shortcut for busy weeks.
02 -
  • Don't skip preheating the oven or greasing the dish thoroughly—I learned this lesson the expensive way when the first batch stuck like it was welded on.
  • If your oven runs hot, check it at 28 minutes instead of waiting the full 35, because the difference between creamy-set and slightly rubbery is just a couple of minutes.
03 -
  • Room temperature eggs whisk into the cream more smoothly, so pull them out about 10 minutes before you start cooking—this prevents lumps and creates that silky custard texture.
  • Don't fully cook the peppers in the skillet; they finish softening in the oven, so you want them still slightly firm when you spread them in the baking dish, which preserves both texture and brightness.
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