Sausage Breakfast Bake Recipe

If you’re on the hunt for a hearty, comforting breakfast that everyone will rave about, you’re going to love this Sausage Breakfast Bake Recipe. It’s one of those meals that feels like a warm hug first thing in the morning — packed with savory sausage, cheesy goodness, and all the fluffy eggs you could dream of. Whether you’re feeding a crowd or just want to meal prep for the week, this bake is reliable, quick to put together, and always a crowd-pleaser.

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Ingredients You’ll Need

Gathering the right ingredients is key to nailing your Sausage Breakfast Bake Recipe. I love how the mix of fresh veggies with creamy sour cream and sharp cheddar ups the flavor and texture without complicating things.

• Pork Sausage: Choose your favorite quality sausage for the best flavor; I use mild but spicy works great too.
• Eggs: Fresh, large eggs are the base here—don’t skip on the freshness to keep that fluffy texture.
• Sour Cream: Adds creaminess and moisture—light sour cream works fine if you want a lighter dish.
• Milk: Helps keep the bake tender; whole milk or 2% is ideal but use what you have.
• Kosher Salt: Essential to pull all the flavors together.
• Ground Black Pepper: Freshly cracked gives the best peppery bite.
• Green Onions: Adds a mild onion flavor without overpowering the dish.
• Green Bell Pepper: For a touch of sweetness and crunch, diced finely.
• Red Bell Pepper: Adds color and a slight fruity note.
• Cheddar Cheese: Sharp or mild shredded cheddar is classic—melts perfectly over the bake.

Variations

I love customizing this sausage breakfast bake depending on the mood or what I have on hand—you’ll find it’s super forgiving and open to your own spin!

• Veggie Boost: Sometimes I swap in mushrooms, zucchini, or spinach—just sauté them along with the peppers and onions to add extra layers of flavor.
• Cheese Swap: Try pepper jack or mozzarella for a different twist—both melt beautifully and bring their own character.
• Make it Spicy: Add some diced jalapeños or a dash of hot sauce to the egg mixture for a little kick—I love the extra heat in mine!
• Lower Carb: This recipe is already low-carb, but you could use turkey sausage or a plant-based alternative if you want to tweak the protein.

How to Make Sausage Breakfast Bake Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). This ensures your bake cooks evenly right from the start. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking — I like to use a non-stick spray with a little oil for an easy release.

Step 2: Mix the Egg Base

In a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and pepper. Use an electric mixer on low speed — I’ve found that mixing just until combined results in a light, airy bake rather than a dense one. Resist the urge to overbeat here!

Step 3: Brown the Sausage

Heat a large skillet over medium heat and add the pork sausage. Break it up with a wooden spoon as it cooks and stir frequently until browned and cooked through — this usually takes about 8 minutes. Once done, carefully drain most of the grease to keep the bake from getting too oily, then transfer the sausage to the egg mixture.

Step 4: Sauté the Veggies

To get the best flavor, toss your diced green and red bell peppers, along with the chopped green onions, into the same skillet you cooked the sausage in. Sauté them for 2-3 minutes until just softened — this adds a wonderful caramelized touch and uses those delicious sausage drippings. Then stir the veggies into your egg and sausage mixture.

Step 5: Bake Until Perfectly Set

Pour the combined mixture into your prepared baking dish and pop it into the oven. You’re looking at a 35-50 minute bake time — I keep a close eye starting around 35 minutes. The edges should be set and golden, and the center might still jiggle just slightly. This trick keeps the bake from drying out. Let it rest for a bit before serving to finish setting up.

How to Serve Sausage Breakfast Bake Recipe

Garnishes

I love topping my breakfast bake with some fresh chopped parsley or a sprinkle of sliced green onions for a pop of color and freshness. Sometimes, I add a dollop of sour cream or a drizzle of hot sauce if I’m feeling adventurous—both add a nice tang that complements the savory flavors.

Side Dishes

Pairing this dish with a simple side like fresh fruit salad or crispy roasted potatoes makes it feel like a special brunch. If you want to keep it classic, some warm buttered toast or flaky croissants never fail.

Creative Ways to Present

For holidays, I’ve baked this recipe in muffin tins for cute individual servings that are easy to grab and go. It’s perfect for brunch parties when you want to offer variety without fuss. Also, layering it in a casserole with sweet potatoes or cornbread crumbs can add a fun twist if you’re feeling creative!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and they keep really well for 3-4 days. The flavors actually meld even better overnight, so I often make it the night before for quick breakfasts all week.

Freezing

This sausage breakfast bake freezes wonderfully! I slice it into portions, wrap them individually, and store in freezer bags. When you’re ready to eat, just thaw overnight in the fridge—makes busy mornings so much easier.

Reheating

Reheat in the microwave for about 1-2 minutes or until warmed through. To avoid sogginess, you can also reheat in a toaster oven or regular oven at 350°F for 10-15 minutes—this revives some of that fresh-baked texture.

FAQs

Final Thoughts

This Sausage Breakfast Bake Recipe is one of those cozy, dependable dishes that’s become a staple in my kitchen. It’s just so satisfying to wake up to the smell of sausage and cheese baking away, and the ease of prepping it makes busy mornings feel a whole lot simpler. I really hope you try it out and find yourself reaching for it whenever you want a no-fail, delicious breakfast that feels like a treat. Trust me, your family will go crazy for it!

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