Breakfast Egg And Sausage Bake

Name: Breakfast Egg And Sausage Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 large eggs; 1 pound breakfast sausage, crumbled; 2 cups chopped vegetables (like bell peppers and onions); 2 cups shredded cheese (cheddar works great); 4 cups cubed bread; 1 cup milk; Salt and pepper to taste; Optional: chopped herbs for garnish

Highlighted under: Everyday Comfort Classics

I absolutely love starting my day with this Breakfast Egg and Sausage Bake. It’s a deliciously hearty dish that combines savory sausage, fluffy eggs, and a medley of veggies. I often prepare it for weekends when friends come over, and it never fails to impress. The best part is how simple it is to make—just mix, pour, and bake! Whether it's a lazy brunch or a special occasion, this recipe always hits the spot and provides a filling and satisfying meal to fuel the day ahead.

Created by

Kayla Monroe

Last updated on 2026-02-16T12:21:37.445Z

When I first made this Breakfast Egg and Sausage Bake, I was surprised by how effortlessly everything came together. The combination of flavors from the sausage and fresh vegetables really makes this dish stand out. One specific tip I can give is to let the mixture sit for a few minutes before baking; this allows the bread to soak up the egg mixture nicely, resulting in a perfect texture.

Since then, I’ve played around with different vegetable combinations and seasonings, and I encourage you to do the same! Each time I make it, I take note of what works well, and I always end up with a satisfying dish that brings my family together at the breakfast table.

You Will Love This Recipe Because
The hearty combination of eggs and sausage keeps you satisfied until lunch.
It’s a versatile dish—you can customize it with your favorite vegetables.
Perfect for feeding a crowd with minimal effort!

The Role of Eggs in the Bake

Eggs are the foundation of this Breakfast Egg and Sausage Bake, providing the structure and richness to the dish. When whisked together with milk, they create a custard-like consistency that envelops the bread and other ingredients. This custardy texture is crucial for achieving a soft, moist bake that holds together well after cooking. For best results, use fresh, large eggs, as they contribute more moisture and fat, enhancing the overall flavor and texture.

When baking, keep an eye on the eggs as they set in the oven. You want to pull the bake out when the eggs are just firm to the touch and the edges are slightly puffed—this usually occurs around the 30-minute mark. Overcooking can lead to a rubbery texture, so trust your instincts and use visual cues to determine doneness.

Choosing Your Vegetables

The vegetable medley in this bake adds color, flavor, and nutrition. While bell peppers and onions are traditional choices, feel free to experiment with others like spinach, tomatoes, or zucchini. Just aim for about two cups total, and remember that softer vegetables like tomatoes can add moisture, so you might want to reduce the milk slightly if including them. For a bit of heat, consider adding jalapeños or a touch of hot sauce to the egg mixture.

Chopping your vegetables uniformly ensures even cooking. Aim for roughly 1/2-inch pieces, which will cook at the same rate as the sausage and remain tender without becoming mushy. If using vegetables that release a lot of water—like mushrooms—consider sautéing them briefly before adding to the mixture to prevent excess moisture in the bake.

Make-Ahead and Storage Tips

This Breakfast Egg and Sausage Bake is perfect for meal prep. You can assemble the dish the night before, cover it well, and store it in the refrigerator. This allows the flavors to meld overnight, and in the morning, you can simply bake it straight from the fridge—just add an extra 5-10 minutes to the baking time. This makes it ideal for busy mornings or for entertaining guests brunching together.

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about 1-2 minutes, or until warmed through. For longer storage, consider freezing portions wrapped in plastic wrap and then in foil; thaw overnight in the fridge before reheating.

Ingredients

Gather these ingredients to get started:

Ingredients

8 large eggs
1 pound breakfast sausage, crumbled
2 cups chopped vegetables (like bell peppers and onions)
2 cups shredded cheese (cheddar works great)
4 cups cubed bread
1 cup milk
Salt and pepper to taste
Optional: chopped herbs for garnish

Now that you have everything, let's get cooking!

Instructions

Follow these steps to create your Breakfast Egg and Sausage Bake:

Cook the Sausage

In a large skillet over medium heat, cook the crumbled sausage until browned and cooked through. Remove excess fat if necessary.

Mix Ingredients

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked sausage, chopped vegetables, and half of the shredded cheese.

Combine with Bread

Add the cubed bread to the mixture and gently fold until evenly coated. Allow it to sit for 10 minutes so the bread absorbs the egg mixture.

Bake

Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish, sprinkle the remaining cheese on top, and bake for 30 minutes or until the eggs are set and the top is golden.

Serve and Enjoy

Let it cool for a few minutes before slicing. Garnish with herbs if desired and enjoy!

Your delicious breakfast is ready to be served!

Pro Tips

Feel free to substitute the sausage with a vegetarian alternative for a lighter version or use different types of cheese to experiment with flavors.

Sausage Selection Tips

The type of sausage you choose can significantly influence the flavor profile of your Breakfast Egg and Sausage Bake. While classic breakfast sausage is a safe bet, feel free to explore different varieties such as spiced Italian or chicken sausage for a leaner option. The spices and seasonings in the sausage will infuse the whole dish, so pick one that complements your preferred flavors.

If you're looking to reduce fat, opt for turkey or chicken sausage, which still provides a meaty texture but with less grease. Whichever option you choose, cook it thoroughly until browned, as this adds depth to the overall dish. Consider making extra and using it to top biscuits or in a breakfast burrito later in the week!

Serving Suggestions

This Breakfast Egg and Sausage Bake is hearty enough to stand alone, but serving it with a side of fresh fruit or a light salad can balance the meal nicely. Consider a simple arugula salad with lemon vinaigrette for a refreshing contrast to the richness of the bake. You could also add a dollop of sour cream or Greek yogurt on top for added creaminess and a pop of tangy flavor.

For a fun twist, slice the bake into squares and serve them in breakfast sandwiches with toasted English muffins or brioche. Pair it with a warm beverage like coffee or a mimosa for a cozy brunch vibe. The versatility of this dish makes it suitable for breakfast, brunch, or even as a filling dinner option.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the mixture a day in advance and bake it in the morning.

→ What vegetables work best in this recipe?

Bell peppers, spinach, and mushrooms are all excellent choices, but you can use any veggies you like.

→ Can I freeze leftovers?

Absolutely, you can freeze portions in airtight containers and reheat them when needed.

→ How do I know when it’s fully cooked?

The bake is done when the eggs are fully set and the top is golden brown—use a toothpick to check for doneness!