Easy Sausage and Pepper Egg Bake with tomatoes on a plate
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4 from 2 votes

Cheesy Sausage and Pepper Egg Bake

This low carb, high protein egg bake breakfast recipe is made with Italian sausage, bell peppers and sharp cheddar cheese.
Course Breakfast
Cuisine American, Italian
Diet Diabetic, Gluten Free
Keyword casserole, egg bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 442kcal
Author Liz Della Croce


  • 1/2 pound Italian sausage removed from casings
  • 1 bell pepper seeded and diced
  • 1/2 cup onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 large eggs
  • 1/4 cup water
  • 16 ounces shredded sharp cheddar cheese


  • Preheat oven to 375 degrees and spray an 8x11 baking dish with cooking spray.
  • Brown Italian sausage in a medium non-stick skillet over medium heat, using a wooden spoon to break the sausage into small bits. Cook until sausage is browned, about 7-9 minutes.
  • Add the diced peppers and onions to the pan, along with salt and pepper, and cook for additional 4 minutes.
  • Spray baking dish with cooking spray and scatter the sausage and veggie mixture all over the bottom of pan in single layer.
  • Whisk together eggs and water in a medium bowl then pour on top of the sausage and veggies. Sprinkle pan with shredded cheese then bake until eggs are set, about 30 minutes. Serve warm or refrigerate for up to 7 days.


Serving: 1slice | Calories: 442kcal | Carbohydrates: 3g | Protein: 27g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 360mg | Sodium: 812mg | Potassium: 276mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1440IU | Vitamin C: 20.3mg | Calcium: 458mg | Iron: 2.1mg