Busy mornings don’t have to mean skipping breakfast or grabbing something bland and unsatisfying on the way out the door. Easy Meal Prep Breakfast Eggs with Sausage and Veggies is the kind of recipe that feels like a secret weapon—simple to make, endlessly customizable, and powerful enough to fuel your entire week with minimal effort.

This dish is a wholesome, protein-packed breakfast solution built for real life. Whether you’re feeding a busy family, managing a workweek schedule, or just tired of thinking about what to eat every morning, this baked egg meal prep checks every box. It’s hearty without being heavy, colorful without being complicated, and comforting without being boring.

Eggs have long been a breakfast staple across cultures, but when paired with savory sausage and fresh vegetables, they become something even more satisfying. Baking everything together in one dish allows the flavors to meld beautifully while keeping prep and cleanup refreshingly easy. The result is a breakfast that reheats like a dream and tastes just as good on day four as it did fresh out of the oven.

What makes this recipe especially appealing is its flexibility. You can lean into indulgence with cheesy sausage goodness or keep things lighter by loading up on vegetables. Either way, you end up with balanced nutrition—protein from eggs and sausage, fiber from veggies, and healthy fats to keep you full well into the day.

If you’ve ever struggled with breakfast meal prep feeling repetitive or uninspiring, this recipe is about to change that. Let’s break down everything you need to know to make Easy Meal Prep Breakfast Eggs with Sausage and Veggies a regular part of your routine.

Ingredients

12 large eggs
1 cup breakfast sausage, sliced or crumbled
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, finely chopped
2 cups fresh spinach, roughly chopped
1 cup shredded cheddar or Colby-Jack cheese
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or meal-prep-safe glass container.
Heat olive oil in a skillet over medium heat. Add sausage and cook until browned and fully cooked, breaking it into pieces if using crumbled sausage.
Add diced onion and bell peppers to the skillet and sauté for 3–4 minutes until slightly softened. Stir in spinach and cook just until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, salt, black pepper, garlic powder, and paprika until smooth and well combined.
Spread the sausage and vegetable mixture evenly across the prepared baking dish.
Pour the whisked eggs over the sausage and vegetables, gently stirring to distribute ingredients evenly.
Sprinkle shredded cheese evenly over the top.
Bake uncovered for 30–35 minutes, or until the eggs are set in the center and lightly golden around the edges.
Remove from oven and allow to cool for 10 minutes before slicing into portions.
Divide into meal-prep containers and refrigerate until ready to serve.

Why This Breakfast Meal Prep Works So Well

One of the biggest challenges with meal prep is maintaining texture and flavor after reheating. Eggs can be tricky, but baking them with vegetables and sausage helps retain moisture while preventing rubbery results. The vegetables release just enough water to keep the eggs tender, while the sausage adds richness and depth.

This dish also stores exceptionally well. Properly sealed, it stays fresh in the refrigerator for up to five days, making it ideal for weekday breakfasts. You can even freeze individual portions for longer storage, giving you an instant breakfast option whenever life gets hectic.

Meal Prep Tips for Best Results

Let the egg bake cool completely before slicing to ensure clean, even portions.
Use glass containers for reheating—they help maintain moisture and heat evenly.
Reheat gently in the microwave at 50–60% power to avoid overcooking the eggs.
Add fresh toppings like avocado or salsa after reheating for extra flavor and texture.

Easy Variations to Try

This recipe is endlessly adaptable, which is part of its charm.

Low-Carb Version:
Skip the cheese and add extra vegetables like zucchini or mushrooms.

Spicy Kick:
Use spicy breakfast sausage and add diced jalapeños or a pinch of crushed red pepper.

Mediterranean Style:
Swap sausage for turkey sausage, add cherry tomatoes, and use feta cheese instead of cheddar.

Vegetarian Option:
Replace sausage with sautéed mushrooms and extra spinach for a hearty meat-free version.

Serving Suggestions

While this dish is fantastic on its own, it also pairs well with:

Fresh fruit or berries
Whole-grain toast or English muffins
A simple side salad for brunch
Hot sauce, salsa, or pesto for added flavor

Fun Breakfast Fact

Egg-based baked breakfasts have roots in European farmhouse cooking, where eggs, leftover vegetables, and meats were baked together to create filling morning meals for long workdays. This modern meal-prep version follows that same philosophy—use what you have, waste nothing, and fuel the day ahead.

Make-Ahead and Storage Notes

Store portions in airtight containers in the refrigerator for up to 5 days. For freezing, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.