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Breakfast Meal Prep Recipes

Sausage, Egg, and Cheese Breakfast Bake

This sausage, egg, and cheese breakfast bake is delicious and easy to make. I love casseroles because they are a meal made in one pan.

This recipe is hearty and packed full of flavors. It’s sure to become a favorite for your weekly meal prepping since it makes 6 servings and reheats so well. It can be enjoyed as breakfast, brunch, or even lunch.

Ready in less than an hour and with only 15 minutes of prep time, this bake is definitely a favorite!

Start by preheating the oven to 350°F. Lightly coat an 8-inch deep-dish pie dish or baking dish with coconut oil or nonstick cooking spray.

Heat butter in a large skillet over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the sausage and cook until evenly browned, 4 to 5 minutes. Drain and set aside.

In a large bowl, whisk the eggs, cream, garlic, salt, and pepper.

Spread the sausage and onion mixture evenly on the bottom of the prepared dish and top with the cheese. Pour the egg mixture over the cheese. Bake for 35 minutes, until the eggs are set and the top is lightly golden brown. Allow to cool for 3 to 5 minutes before serving to ensure the eggs are set.

Leftovers of this sausage, egg, and cheese bake can be covered and stored in the refrigerator for up to 4 days.

sausage egg and cheese bake

Sausage, Egg, And Cheese Breakfast Bake

3.73 from 73 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 394kcal

Ingredients

  • 1 tbsp unsalted butter
  • cup chopped yellow onions
  • 1 lb bulk breakfast sausage
  • 8 large eggs
  • cup heavy whipping cream
  • 1 garlic clove pressed or sub for garlic powder (1/4 tsp)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 350°F. Lightly coat an 8-inch deep-dish pie dish or baking dish with coconut oil or nonstick cooking spray.Heat the butter in a large skillet over medium heat. Add the onions and sauté until soft, 3 to 4 minutes.
  • Add the sausage and cook until evenly browned, 4 to 5 minutes. Drain and set aside.
  • In a large bowl, whisk the eggs, cream, garlic, salt, and pepper.
  • Spread the sausage and onion mixture evenly on the bottom of the prepared dish and top with the cheese. Pour the egg mixture over the cheese.
  • Bake for 35 minutes, until the eggs are set and the top is lightly golden brown.
  • Allow to cool for 3 to 5 minutes before serving. Leftovers can be covered and stored in the refrigerator for up to 4 days.

Notes

CALORIES: 394 | FAT: 33 g | PROTEIN: 21.8 g | TOTAL CARBS: 2.6 g | NET CARBS: 2.6 g

Nutrition

Calories: 394kcal | Total Carbs: 2.6g | Protein: 21.8g | Fat: 33g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

CALORIES: 394 | FAT: 33 g | PROTEIN: 21.8 g | TOTAL CARBS: 2.6 g | NET CARBS: 2.6 g

I have many more recipes that are perfect for your weekly meal prepping. Don’t miss these Bacon Gruyere Egg Bites and Keto Pizza Egg Cups!

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23 Comments

  • Avatar
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    Jennifer
    December 16, 2018 at 5:24 pm

    This was my first recipe to make out of your new cookbook..it was Day 2 of Keto for me. I used our cast iron skillet to brown the sausage patties, then I added everything else according to the recipe and put the cast iron skillet right in the oven to bake. Super easy and clean up was a breeze! Thank you for all the yummy recipes…it’s helped me a lot!

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    Sara Adams
    January 11, 2019 at 12:03 am

    This is the absolute best recipe!!! I made it and had it for leftovers for breakfast all week . It is my new go to for breakfast.

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      Roslyn Miller
      February 3, 2019 at 10:36 pm

      I made this today and love it all my friends on Keto asked for this recipe.

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    Chrystal C.
    January 29, 2019 at 2:18 am

    I just made this and it is delicious! I might have went wrong somewhere though because there is liquid at the bottom of the pan and I think a baked layer of grease. Lol! But it’s good none the less!

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    Jessica
    February 9, 2019 at 2:27 am

    I just started following keto and found you on Instagram. Your great success inspired me so I had to get your book! This was the first recipe I cooked and I LOVED IT! Thanks so much for making a book that’s easy to understand and with yummy recipes!

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    Linda H
    April 6, 2019 at 10:40 pm

    I love this recipe. I chopped a small can of sliced mushrooms and added it to sausage and onions. I love mushrooms. I will snack on them straight from the can. They set this recipe off for me. Thank You for 5 great breakfasts.

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    Sarah Johns
    April 26, 2019 at 12:08 pm

    Could you substitute ham for the sausage? Thanks

    • Suzanne
      Reply
      Suzanne
      May 4, 2019 at 12:44 am

      Sure thing!

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    Cheryl Flinn
    June 28, 2019 at 3:32 pm

    I cut salt to 1/2 t and added fresh chives… Delish!!! Love the cookbook!

  • Avatar
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    Michi C.
    September 3, 2019 at 2:21 pm

    Thanks so much for this recipe!!! It is SOOOOOOOOOOO GOOD!!! I’m most definitely keeping this on in my keto recipe “rolodex”!!!

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    Stacy
    December 2, 2019 at 5:48 pm

    We just purchased your book and tried this recipe this morning and it was fantastic! Can’t wait to try more recipes.

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    Shari Wiley
    December 25, 2019 at 11:53 pm

    Didn’t use garlic because I didn’t think my elderly Dad would like it, but it still turned out SO tasty! Have already recommended it to a friend.

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    Jordan
    January 4, 2020 at 6:20 pm

    I didn’t have breakfast sausage so I used mild Italian sausage links (removed the casing). Came out great, easy breakfast!

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    Erik Dines
    January 11, 2020 at 2:16 pm

    If I wanted to prepare this in 6 small meal prep glass containers…how do you suppose that would affect the baking time? Thank u.

    • Suzanne
      Reply
      Suzanne
      January 13, 2020 at 8:39 pm

      Hi Erik,

      I am assuming that you would decrease the cooking time, but I couldn’t tell you exact times. You could also prepare per the original instructions and then transfer to your glass containers after it is baked through.

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    PJ
    January 11, 2020 at 7:35 pm

    Made this morning with a little more onion and mushrooms. Delicious!

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    Lori Woodman
    January 19, 2020 at 9:51 pm

    This is the first recipe I’ve made after finding your blog. It was delicious! I just started eating keto last week and was already tired of boiled eggs for breakfast every morning because I didn’t have time to make anything else. So am making a few Keto recipes today so I can meal plan for the week. I cut the casserole bake into six pieces so already looking forward to breakfast every morning this week.

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    SUNNYE M. ROPP
    January 30, 2020 at 7:18 pm

    This recipe was easy to make, involved little prep or clean up and made a full week of “to go” breakfasts. Totally YUM!

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    Amanda
    February 7, 2020 at 8:29 pm

    did you use sausage links, patties or crumbles for this recipe? thanks in advance!

    • Suzanne
      Reply
      Suzanne
      February 8, 2020 at 3:00 pm

      Hey there, I use ground sausage.

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    Lisa Keller
    February 27, 2020 at 5:28 pm

    This is our go to for breakfast prep and the whole family loves it.

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    Alicia
    May 9, 2020 at 8:00 pm

    Can this be mixed the night before and refrigerate to cook the next mornin?

    • Suzanne
      Reply
      Suzanne
      May 11, 2020 at 4:24 pm

      Hi Alicia,
      I have never tried, but I am sure that you could. However, I would wait to add the salt into the mixture until right before you bake it. Sometimes salt sitting in eggs for too long can make them rubbery.

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