If there’s one breakfast that makes me leap out of bed, it’s my Cheesy Sausage and Veggie Breakfast Bake. Savory, protein-packed, and bursting with color from a hearty mix of veggies, this easy meal prep wonder is everything you crave for a wholesome start (with plenty left for busy mornings!).
Why You’ll Love This Recipe
- Meal Prep Magic: Make it ahead and enjoy a quick, nourishing breakfast all week — no morning fuss required!
- Cheesy, Savory Goodness: Melted cheddar, creamy eggs, and flavorful sausage deliver pure comfort in every bite.
- Veggie-Packed: Colorful peppers, mushrooms, and spinach sneak in extra nutrients (and look so vibrant on your plate).
- Totally Customizable: Use what you have on hand — switch up the sausage, cheese, or veggies to suit your cravings or dietary needs.
Ingredients You’ll Need
Bright, simple ingredients truly make this Cheesy Sausage and Veggie Breakfast Bake shine. Each one brings its own pop of flavor, texture, or color — and together, they create a breakfast you’ll crave all week!
- Avocado oil: Gives a healthy, light base for sautéing and lets all those savory flavors shine — feel free to substitute olive oil if it’s what you have.
- Ground sausage or chopped bacon: The heart and soul of this breakfast bake! Sausage (pork, turkey, or chicken) adds spicy, savory depth, or swap for crispy bacon for that irresistible smoky bite.
- Onion: Adds a gentle sweetness and brings the whole veggie medley to life as it cooks.
- Bell pepper: Brings vibrant color and just a hint of sweetness — any color you have will work.
- Mushrooms: Deliver earthy richness and soak up all that delicious sausage flavor.
- Fresh spinach: Adds a pop of green, extra nutrition, and cooks down beautifully into the eggs.
- Eggs: The creamy, protein-packed foundation of your breakfast bake — go for large eggs for the perfect texture.
- Cottage cheese, Greek yogurt, or half & half: A secret ingredient for unbelievably creamy, fluffy eggs — use whichever you like best.
- Shredded cheddar cheese: Melts to golden perfection for that irresistibly gooey finish (sharp cheddar, mild, or a blend are all delicious).
- Garlic powder, paprika, salt, pepper: Simple seasonings that unlock bold flavor and bring all the ingredients together.
Variations
This Cheesy Sausage and Veggie Breakfast Bake is endlessly adaptable. Swap out meats, toss in your favorite veggies, or tailor it for special diets — the possibilities are only limited by what’s in your fridge!
- Vegetarian: Skip the sausage or bacon and bulk things up with extra mushrooms, peppers, or even roasted sweet potatoes for a hearty meatless breakfast bake.
- Dairy-Free: Use your favorite non-dairy cheese and swap the cottage cheese or yogurt for a splash of unsweetened plant milk for creamy eggs without the dairy.
- Spicy Kick: Stir in diced jalapeños or a pinch of crushed red pepper for a little heat!
- Different Meats: Try cooked ground turkey, chorizo, or even leftover ham for a new flavor twist each week.
- Extra Veggies: Zucchini, broccoli florets, or tomatoes are delicious additions — just be sure to sauté off extra moisture first.
How to Make Cheesy Sausage and Veggie Breakfast Bake
Step 1: Sauté the Sausage & Veggies
Start by heating your avocado oil in a large, heavy-duty skillet over medium-high heat. Add the sausage, onion, bell pepper, and mushrooms. Sauté for 3–4 minutes, stirring occasionally, until the sausage is mostly cooked through and the veggies are just tender. Toss in the chopped spinach and cook for another few seconds — just until it barely wilts. You’ll love how the aromas fill the kitchen!
Step 2: Whisk the Egg Mixture
In a large mixing bowl, combine your eggs, cottage cheese (or Greek yogurt, or half & half), shredded cheddar, garlic powder, paprika, salt, and pepper. Whisk until the mixture is smooth and creamy — this step ensures fluffy, flavor-packed eggs in your finished bake.
Step 3: Combine, Pour & Bake
Add the warm sausage and veggie mixture right into the eggs. Gently stir until everything is evenly combined, making sure those juicy sausage pieces and veggies are distributed throughout. Grease four small meal prep containers, a 12-well muffin tin, or one large casserole dish. Pour in the egg mixture evenly. Slide into a 350ºF oven and bake for 20–25 minutes; you’ll know it’s ready when a toothpick comes out clean and the eggs are set (no jiggle in the middle!).
Step 4: Cool, Store, and Enjoy!
Let the Cheesy Sausage and Veggie Breakfast Bake cool to room temperature. Cover tightly and refrigerate — then simply reheat in the microwave for 35–45 seconds when you’re ready to eat a slice (or two!). It tastes just as dreamy, even days later.
Pro Tips for Making Cheesy Sausage and Veggie Breakfast Bake
- Sauté for Maximum Flavor: Always cook your sausage and veggies before adding to the eggs — it draws out the best flavors, removes excess moisture, and ensures everything bakes up beautifully.
- Customize the Creaminess: Cottage cheese gives wonderful lift; Greek yogurt makes things super moist; half & half offers classic richness. Try each version to discover your favorite texture!
- Don’t Overbake: Pull the bake as soon as the center is just set; overbaking can lead to dry eggs. Remember, it’ll continue cooking a bit as it cools.
- Bacon Tip: If using bacon, fry until crispy and chop before mixing in — this keeps every bite smoky, not soggy.
How to Serve Cheesy Sausage and Veggie Breakfast Bake
Garnishes
A sprinkle of extra cheddar, chopped fresh herbs (think chives or parsley), or even a dollop of Greek yogurt or salsa takes this Cheesy Sausage and Veggie Breakfast Bake from comforting to company-worthy. For a touch of heat, a dash of hot sauce never hurts!
Side Dishes
This bake is lovely on its own, but it also pairs beautifully with roasted potatoes, a crisp green salad, sliced avocado, or fruit. If you’re feeling indulgent, serve alongside toasted sourdough or a flaky croissant to complete your brunch spread.
Creative Ways to Present
Cut the bake into small squares and serve on a platter for a buffet-style brunch. For meal prep, portion it into grab-and-go containers. You can also bake the mixture in muffin tins for portable, kid-friendly egg bites — perfect for breakfast on-the-run!
Make Ahead and Storage
Storing Leftovers
After baking, let your Cheesy Sausage and Veggie Breakfast Bake cool completely before covering and storing in the fridge. It will stay delicious for up to 5 days — just the thing for busy weekdays when you need a worry-free breakfast.
Freezing
This bake freezes wonderfully! Wrap tightly or store portions in a freezer-safe container. When you’re ready for a fast breakfast, thaw it in the fridge overnight or defrost gently in the microwave. It’s a true meal-prep superstar!
Reheating
To reheat, pop a slice or muffin in the microwave for about 35–45 seconds, or warm in the oven at 325ºF until heated through. The texture stays soft, cheesy, and just as tasty as day one — no rubbery eggs to be found here!
FAQs
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Can I make Cheesy Sausage and Veggie Breakfast Bake ahead of time?
Absolutely — in fact, this recipe was made for meal prep! Bake it in advance, cool, and store in airtight containers in the fridge. Each morning, simply reheat and enjoy a hot, hearty breakfast in under a minute.
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Can I use different vegetables or cheese?
Definitely! This bake is delightfully adaptable. Use whatever veggies or cheese you love (or have on hand), just make sure to sauté moisture-rich veggies first to keep your bake from getting watery.
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How do I know when the breakfast bake is done?
Check by inserting a toothpick in the center — if it comes out clean and the eggs are just set (no liquid remains), it’s ready. Be careful not to overbake, as the eggs can go from creamy to dry quickly.
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Is Cheesy Sausage and Veggie Breakfast Bake gluten-free?
Yes! The basic recipe contains no gluten. Just double-check your sausage (and any add-ins like pre-shredded cheese) to ensure they’re gluten-free, especially if you or your guests have sensitivities.
Final Thoughts
If you’re looking for a breakfast that’s satisfying, full of flavor, and makes your mornings run smoothly, this Cheesy Sausage and Veggie Breakfast Bake is your new secret weapon. I hope you give it a try — and if you customize it with your own special twist, I can’t wait to hear how it turns out. Happy meal prepping and even happier mornings!
Print
Savory Sausage and Veggie Egg Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Meal Prep Breakfast Eggs are a delicious and convenient way to start your day. Packed with sausage (or bacon), vegetables, and cheese, these protein-rich eggs are perfect for meal prepping and enjoying throughout the week.
Ingredients
Main Ingredients:
- 1 teaspoon avocado oil
- 1/2 pound ground sausage or chopped bacon
- 1/2 small onion, chopped
- 1/2 bell pepper, chopped
- 1/2 cup sliced mushrooms
- 1 cup roughly chopped fresh spinach
- 8 large eggs
Additional Ingredients:
- 1/4 cup cottage cheese or Greek Yogurt or half & half
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the Oven: Preheat the oven to 350ºF.
- Cook the Sausage Mixture: In a large pan over medium-high heat, cook the sausage, onion, peppers, and mushrooms for 3-4 minutes. Add the spinach and sauté until wilted.
- Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, cottage cheese, cheddar cheese, garlic powder, paprika, salt, and pepper. Combine with the cooked sausage mixture.
- Bake: Grease meal prep containers or muffin tins, divide the mixture, and bake for 20-25 minutes until set.
- Cool and Store: Allow to cool, then refrigerate for up to 5 days. Reheat before serving.
Notes
- If using bacon, cook until crispy before adding to the mixture for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 2g
- Sodium: 635mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 429mg
