We’d be completely lying to you if we told you that we didn’t like breakfast at MPOF. But we believe in honesty, so we want to tell you — Breakfast is one of our favorite things in the entire world! Truly, nothing quite satisfies our hunger like the diverse flavors of breakfast in the morning. Similarly, nothing quite satisfies our hunger and our desire for a streamlined schedule like a delicious, yet easy breakfast idea! And that’s precisely why we’re here for you today — To give you the recipe for this Sausage and Egg Breakfast bake; one of our favorite breakfast meal prep recipes that is both scrumptious and simple in equal measure!
All the best of breakfast is packed into this protein-rich casserole. Herbed breakfast sausage, veggies, and cheddar cheese add plenty of flavor without the need for lots of ingredients.
How long will Sausage and Egg Breakfast Bake last for?
This easy breakfast idea will last you a good four full days in your fridge! For optimum freshness, make sure to store your meals in high-quality two-compartment containers.
Can Sausage and Egg Breakfast Bake be frozen?
Yes! Not only can you freeze this dish, but it will even keep in the freezer for up to about 3 months. Just be sure to refrigerate or freeze within 2 hours of making it.
Sausage and Egg Breakfast Bake Ingredients:
- 8 large eggs
- ½ cup 2% milk
- 1 ½ cups shredded cheddar cheese
- 12 oz. pork breakfast sausage
- ½ cup chopped red bell pepper
- ½ cup chopped parsley
- ⅓ cup chopped green onion
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
For Serving
- 5 cups mixed berries (strawberries, blueberries, etc.)
This deliciously easy breakfast idea takes 53 minutes to create from start to finish, and the best part is that it only takes 5 minutes to prep!
Begin by preheating your oven to 350ºF, then lightly grease an 8x11 casserole dish or baking pan with an oil of your choosing. While you wait for your oven to heat up, begin making the breakfast sausage by heating it over medium heat in a skillet. Use a spatula to break up into small pieces, then brown for 5 minutes while stirring occasionally.
Now, add your chopped veggies to the pan and cook 3 minutes longer—They’ll absorb the delicious flavor of the sausage this way (It’s okay if the sausage isn’t cooked completely by this point, as you will be baking it together) . Drain the grease from the pan and allow the ingredients to cool for 5 minutes.
Grab a medium-sized mixing bowl and beat your eggs, milk, sea salt, and black pepper together. Stir in ½ cup of shredded cheese and cooled sausage/vegetable mixture, and then add to your greased casserole dish. Sprinkle with the remaining cheese, and bake for 35-40 minutes or until the center is cooked. Cool at room temperature for 10 minutes before slicing into 6 servings.
How to portion Sausage and Egg Breakfast Bake?
Simply divvy the bake into 6 equal-sized squares. Place 1 piece of egg bake in the large compartment of 6 two-compartment meal prep containers, the berries in the smaller one, and you’re good to go!
More easy breakfast meal prep recipes:
You already know we love breakfast, and these other great meal prep recipes are a testament to that! If you loved this recipe, be sure to check them out:
Sheet Pan Sweet Potato Breakfast Hash
Sheet Pan French Toast Sticks & Sausage
Easy Gluten Free Fall Breakfast Granola
Sheet Pan Breakfast Hash and Eggs
Beef Breakfast Sausage Egg Cups
Loaded Sausage and Bacon Breakfast Casserole
Bacon Wrapped Asparagus Breakfast Bowls
Other tips for making Sausage and Egg Breakfast Bake:
Love cheese? Yeah, we thought so. Sprinkle extra on top for even more baked-cheesy goodness!
Uniformly cut your veggies—The smaller the better! This ensures even cooking.
Coating your veggies in flour before baking will help thicken the bake up nicely! You can opt for any flour you’d like.
Wait a day to eat this breakfast bake. It allows the flavors to marinate and mature!
Substitute milk for half & half or even heavy cream for additional creamy texture. Don’t want the added fat? Give plain, fat-free yogurt a shot!
Ingredients
- 8 large eggs
- ½ cup 2% milk
- 1 ½ cups shredded cheddar cheese
- 12 oz. pork breakfast sausage gluten free, if necessary
- ½ cup chopped red bell pepper
- ½ cup chopped parsley
- ⅓ cup chopped green onion
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
For Serving
- 5 cups mixed berries strawberries, blueberries etc.
Instructions
- Preheat oven to 350ºF and lightly grease an 8x11 oven-safe casserole dish or baking pan with cooking spray. Heat breakfast sausage over medium heat in a skillet and use a spatula to break up into small pieces. Brown for 5 minutes stirring occasionally. Add bell pepper and green onion and cook 3 minutes longer. It’s okay if the sausage isn’t cooked completely. Drain grease from the pan. Set pan aside to cool sausage or 5 minutes.
- Whisk eggs, milk, sea salt, and black pepper together in a medium mixing bowl. Stir in ½ cup of shredded cheese and sausage/vegetable mixture. Pour into pan and sprinkle with remaining cheese. Bake for 35-40 minutes or until the center is cooked. Cool at room temperature for 10 minutes before slicing into 6 servings.
- Place 1 piece of egg bake in a large compartment of 6 teal MPOF containers. Add berries to 6 smaller compartments.
