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Overhead view of two slices of sausage and veggie breakfast bake, gluten free toast + fresh berries

Sausage and Veggie Breakfast Bake

  • Author: One Lovely Life
  • Total Time: 45-50 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free


Sausage and Veggie Breakfast Bake – This cozy breakfast casserole is perfect for holidays, get-togethers, or meal prep. It reheats like a dream and tastes fantastic! 


  • 8 oz sausage
  • 2 cups diced bell peppers (about 2 bell peppers)
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 2 cups kale or spinach
  • 10 eggs
  • 1/2 cup milk (I used unsweetened almond milk)
  • 23 Tbsp fresh cilantro, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. Preheat oven to 375 degrees F. Grease a 9×13″ baking dish.
  2. In a medium saucepan, brown sausage until cooked through. Set aside on a plate or bowl.
  3. While the sausage is cooking, whisk together eggs, milk, salt, and pepper until super smooth. (You can even use an immersion blender if you want!)
  4. Add bell peppers, mushroom, onion, and greens to the same pan you used for cooking the sausage. Cook veggies 8-10 minutes, or until tender.
  5. Return sausage to pan and stir to toss with the vegetables.
  6. Pour sausage and veggies mixture into the prepared baking dish.
  7. Add veggies to the bottom of the dish.
  8. Pour egg mixture over the veggies and sausage.
  9. Bake at 375 degrees for 20-25 minutes, or until the center is still just a *tiny* bit wobbly. Allow the breakfast bake to cool 10 minutes or so. (The center should finish setting during those 10 minutes.)
  10. Sprinkle with fresh herbs and slice into 10-12 pieces. Serve warm!
  • Prep Time: 15 minutes
  • Cook Time: 35-45 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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