egg breakfast bake recipe
The Best egg breakfast bake recipe
What I really appreciate about this recipe is how flexible it is. You can toss in whatever veggies or proteins you have on hand, and it always turns out great. Plus, it’s a great way to sneak in some extra nutrients without anyone complaining. My youngest picks out the cheese if I don’t chop it small enough, but he’ll still eat the spinach and peppers if they’re mixed in. And since it’s mostly eggs, it’s a solid source of protein to start the day, which keeps everyone from hitting that mid-morning slump. It reheats well too, so I’ll often make a double batch and have leftovers for busy mornings.
Cheesy Egg and Sausage Breakfast Bake
A hearty and flavorful breakfast bake loaded with eggs, sausage, cheese, and vegetables. Perfect for feeding a crowd or meal prepping for the week ahead.
🥘Ingredients
- 8 large eggs
- 1 cup whole milk
- 1 lb breakfast sausage (mild or spicy), cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1/2 cup diced mushrooms (optional)
- 1/4 cup chopped fresh spinach or kale
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika (optional)
- Chopped fresh parsley or chives
- Hot sauce or salsa
- Sour cream
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray or butter. -
2
In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat and set aside. -
3
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and paprika until well combined. -
4
Stir in the cooked sausage, diced bell peppers, onion, mushrooms (if using), spinach, and half of the shredded cheeses (reserve the rest for topping). -
5
Pour the egg mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheeses on top. -
6
Bake for 25-30 minutes, or until the eggs are set and the top is golden brown. If the top browns too quickly, cover loosely with foil. -
7
Remove from the oven and let it cool for 5 minutes before slicing. Garnish with fresh parsley or chives if desired, and serve with hot sauce, salsa, or sour cream.
🔧Equipment
- Large mixing bowl
- Whisk
- 9×13-inch baking dish
- Skillet (for cooking sausage)
- Spatula
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheesy Egg and Sausage Breakfast Bake Works
❓ Frequently Asked Questions About Cheesy Egg and Sausage Breakfast Bake
1. Can I make the egg breakfast bake ahead of time?
Yes! This recipe is perfect for meal prep. You can assemble the bake the night before, cover it, and refrigerate it until morning. When you’re ready to cook, simply pop it in the oven as directed. You may need to add a few extra minutes to the baking time if it’s going in cold.
2. What ingredients can I add or substitute in the egg breakfast bake?
You can customize this recipe to your liking! Common additions include diced bell peppers, spinach, mushrooms, or cooked bacon. For substitutions, you can use any type of cheese you prefer, swap the milk for cream or a dairy-free alternative, or even use turkey sausage instead of regular sausage. Just keep the egg-to-liquid ratio similar for best results.
3. How do I know when the egg breakfast bake is fully cooked?
The bake is done when the center is set and no longer jiggly, and the top is golden brown. You can also insert a knife or toothpick into the center—if it comes out clean, the bake is ready. Overcooking can make it dry, so keep an eye on it during the last few minutes.
4. Can I freeze the egg breakfast bake?
Absolutely! Let the bake cool completely, then slice it into portions and wrap them tightly in plastic wrap or aluminum foil. Store in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
5. What’s the best way to reheat leftovers?
For best results, reheat individual portions in the oven or toaster oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave it for 1-2 minutes, but the texture may be slightly softer. If reheating from frozen, thaw it first for even heating.
