Cheesy Egg Bake with Sausage and Peppers

A hearty, cheesy breakfast favorite for family mornings!

There’s something comforting about waking up to the smell of sizzling sausage, roasted peppers, and bubbling cheese wafting from the oven. Cheesy Egg Bake with Sausage and Peppers is a wholesome breakfast casserole that brings everyone to the table. It’s warm, savory, and full of protein — perfect for weekends, brunch gatherings, or meal prepping for busy mornings.

This dish combines fluffy baked eggs with seasoned sausage, sautéed bell peppers, and a generous helping of cheese. The result? A casserole that’s gooey, golden, and absolutely irresistible. Whether you’re feeding a crowd or just want something filling and easy to reheat through the week, this recipe checks all the boxes for flavor and convenience.

Ingredients

For the Casserole:

• 8 large eggs
• 1 cup milk (whole or 2%)
• 1 lb breakfast sausage (pork or turkey), cooked and crumbled
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for sautéing)
• Fresh parsley or chives (optional, for garnish)

Instructions

1. Preheat and Prep:
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Sausage:
   In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it up into small crumbles. Drain excess grease and set aside.
3. Sauté Vegetables:
   In the same skillet, add olive oil, chopped onion, and diced bell peppers. Sauté for 3–4 minutes, until softened and fragrant.
4. Whisk the Eggs:
   In a large mixing bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
5. Combine Ingredients:
   Stir in the cooked sausage, sautéed vegetables, and 1 cup of cheddar cheese. Mix gently to combine.
6. Pour and Bake:
   Pour the mixture into the prepared baking dish. Sprinkle remaining cheddar and mozzarella cheese evenly on top.
7. Bake:
   Bake uncovered for 30–35 minutes, or until the center is set and the top is golden and bubbly.
8. Rest and Serve:
   Allow to cool for 5 minutes before slicing. Garnish with fresh parsley or chives for color. Serve warm and enjoy!

Tips and Tricks

• Make-Ahead Magic: Prepare everything the night before. Cover and refrigerate the unbaked casserole, then bake fresh in the morning.
• Add Veggies: Spinach, mushrooms, or zucchini can be added for a nutrient boost.
• Cheese Lovers’ Tip: Try mixing cheddar with Monterey Jack or pepper jack for extra flavor.
• Meal Prep Friendly: Slice leftovers into portions, wrap in foil, and store in the fridge for up to 4 days. Reheat in the oven or microwave.

Serving Suggestions

Pair this Cheesy Egg Bake with Sausage and Peppers with:

• A side of crispy hash browns or roasted potatoes.
• Fresh fruit salad for a light, refreshing contrast.
• Warm biscuits or toast with butter and jam.
• Hot coffee, tea, or orange juice for the perfect breakfast spread.

Cheesy Egg Bake with Sausage and Peppers

A hearty, cheesy breakfast casserole loaded with sausage, peppers, and fluffy baked eggs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Breakfast, Brunch

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

Casserole

• 8 large eggs
• 1 cup milk whole or 2%
• 1 lb breakfast sausage cooked and crumbled
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 small onion chopped
• 1.5 cups shredded cheddar cheese
• 0.5 cup shredded mozzarella cheese
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil for sautéing
• fresh parsley or chives for garnish

Equipment

• Mixing bowls
• Baking dish
• Whisk
• Skillet

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook sausage in a skillet until browned. Drain and set aside.
3. Sauté onion and peppers in olive oil until softened.
4. Whisk eggs, milk, and seasonings in a large bowl.
5. Stir in sausage, vegetables, and 1 cup cheese.
6. Pour into dish, top with remaining cheese.
7. Bake 30–35 minutes until set and golden.
8. Cool 5 minutes, garnish, and serve.

Notes

Make ahead and refrigerate overnight for quick baking in the morning.

Variations

• Vegetarian Version: Skip the sausage and load up on sautéed mushrooms, spinach, and tomatoes.
• Spicy Twist: Add diced jalapeños or use spicy sausage for a kick.
• Low-Carb: Substitute milk with heavy cream and reduce cheese for a keto-friendly option.
• Mini Bakes: Pour the mixture into muffin tins for portable breakfast bites.

Why You’ll Love This Recipe

This egg bake hits every note — cheesy, flavorful, filling, and family-approved. It’s easy enough for weekday mornings but impressive enough for guests. Unlike scrambled eggs that cool too quickly, this casserole stays warm and melty for longer, making it perfect for buffets or gatherings.

With every bite, you get the savory richness of sausage, the sweetness of roasted peppers, and the creaminess of baked eggs — all held together by gooey melted cheese.

Fun Fact:

Breakfast casseroles like this originated in mid-20th century America when families began experimenting with oven-baked, make-ahead dishes that could serve large crowds — a perfect blend of convenience and comfort food culture!