Keto Sausage Egg Bake (Printable Version)

Hearty low-carb bake with sausage, peppers, eggs, and cheese for a savory morning boost.

# 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 fresh parsley, chopped

# Directions:

01 - Preheat oven to 350°F. Lightly 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, and cook until browned and cooked through, approximately 8-10 minutes. Transfer to a plate using 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 - Distribute 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. Fold in half of the shredded cheddar and mozzarella cheeses.
06 - Pour the egg mixture over the sausage and vegetables. Sprinkle remaining cheese blend across the top.
07 - Bake for 30-35 minutes until eggs are set and the top is golden brown. A knife inserted in the center should come out clean.
08 - Allow to cool for 5 minutes. Garnish with fresh parsley, cut into portions, and serve warm.

# Expert Tips:

01 -
  • It's genuinely hands-off cooking that tastes like you spent hours in the kitchen.
  • Perfect for feeding a group without standing at the stove, which means you actually get to eat with your guests.
  • Leftovers reheat beautifully, and cold slices hit differently the next morning.
02 -
  • Don't skip browning the sausage first—raw or barely cooked sausage will release its fat into the eggs and create a greasy result instead of that fluffy custard texture.
  • If your bake looks done on top but jiggles dramatically in the center after 30 minutes, it needs another 3-5 minutes—an undercooked egg custard is really disappointing.
03 -
  • Let your eggs reach room temperature before whisking if you have time—they incorporate more air and create a fluffier final texture.
  • Don't overbake once the eggs are set; they'll continue cooking slightly from residual heat, and overcooked eggs get that green ring around the yolk that tastes sulfurous.
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