Breakfast Sausage Egg Bake Casserole

Close up of a breakfast sausage egg bake.

Breakfast Sausage Egg Bake Casserole

This healthy breakfast is the perfect make ahead recipe. Loaded with sausage, bacon and a tonne of fresh veggies, this low carb meal prep dish is a nutritious start to your day.

Course Breakfast, brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 527kcal

Author Slow The Cook Down

Ingredients

5 sausages (your favorite kind)
6 strips bacon
7 oz spinach leaves (200g)
1 bell pepper (red, orange or yellow)
4 scallions (spring onions / green onions)
3.3 oz shredded cheddar (100g)
5 oz cherry tomatoes (150g)

For the egg mix

12 large free range eggs
3.5 oz milk (100ml)
¼ teaspoon black pepper
2 tablespoons dried mixed herbs
.125 tsp salt (to taste)

Instructions

Cook the meats

Preheat the oven to 390ºf / 200ºc and line a baking tray with foil.
Place the sausages and bacon on the tray and cook for around 20 minutes until done. Remove from the oven and let cool. KEEP THE OVEN ON!
When cool enough, slice the sausage in to bite sized pieces and break up the bacon.

Make the egg mix

Mix all of the ingredients for the egg mix together in a large jug and set aside

Prep the veggies

Dice the bell pepper and clean and slice the scallions. Half the cherry tomatoes.

Build the casserole

In an oven proof dish, spread out half of the spinach across the bottom, then evenly distribute half of the bell pepper, two scallions, half of the sausage and bacon and sprinkle over half of the cheese.
Repeat to use up the rest of the ingredients; a layer of spinach then the bell pepper, scallions, sausage and bacon. Don't add the cheese yet! Add the cherry tomato halves instead.
Pour over the egg mix and then sprinkle over the remaining cheese.

Bake the casserole

Place the casserole into the pre heated oven (390ºf / 200ºc) for around 40 minutes. keep an eye on it - you can pop a bit of foil over the top if it's getting a bit too dark! Use a knife to check that the egg is cooked through, if you have an instant read thermometer, the bake should be 160ºf / 71ºc.

Notes

Use fresh, local meat where possible, along with free range / organic eggs.

Will keep in the fridge for 3-4 days and is freezer friendly.

Reheat in an oven at 355ºf / 180ºc for 15 minutes, or in a microwave.

Nutritional values are based on one serving.

Nutrition