Name: Cheese & Sausage Egg Bake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 ounces sausage (casing removed); 2 cloves garlic (minced); 3 cups fresh spinach (90 g); 2 large bell peppers (diced); ½ medium yellow onion (diced); Salt and pepper (to taste); 12 large eggs; ½ cup milk (120 g, any type); ½ cup shredded cheese (56 g, any flavor; divided); Olive oil (for sautéing)

There’s something downright comforting about waking up to a warm, cheesy breakfast that’s loaded with savory sausage and fresh veggies. This Cheese & Sausage Egg Bake Recipe hits that perfect balance—rich, filling, and ridiculously easy to whip up. Let me tell you why it quickly became a staple in my kitchen.

This image shows a rectangular glass dish with a baked egg casserole inside, cut into square pieces. The top layer is golden brown with melted cheese and some browned spots, mixed with small pieces of dark green spinach and red bell pepper, giving a mottled texture. Below the cheese topping, the visible layers show creamy, light yellow cooked egg with bits of vegetables. A silver spatula is lifting one square piece from the dish, with the casserole layers clearly visible from the side. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheese & Sausage Egg Bake Recipe
Top Tip
How to Serve Cheese & Sausage Egg Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese & Sausage Egg Bake Recipe

Why You'll Love This Recipe

This Cheese & Sausage Egg Bake Recipe has been one of my go-to dishes when I want something hearty for brunch that practically makes itself overnight. Whether it’s busy mornings or feeding a crowd, this recipe really delivers.

Super versatile: You can customize it with your favorite veggies or cheese and it still turns out delicious every time.
Make-ahead friendly: Prepare it the night before, so mornings are stress-free but still tasty.
Packed with flavor and nutrition: Sausage, eggs, fresh veggies, and cheese combine to fuel your day right.
Feeds a crowd easily: Perfect for potlucks, holiday brunches, or Sunday family dinners without extra fuss.

A close-up of a white plate with a square slice of egg casserole in the foreground showing three visible layers: a top melted cheese layer with orange and white colors mixed with green spinach and red pepper bits, a middle soft yellow egg layer with small vegetable pieces, and a bottom crust or thick egg base. Behind the casserole slice, there are golden-brown roasted potato chunks, some with darker crispy spots. A silver fork lies next to the casserole on the plate. The plate is on a dark green cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cheese & Sausage Egg Bake Recipe come together to deliver layers of flavor and texture that feel indulgent but simple. Each element plays an important role, whether it’s juicy sausage, melty cheese, or crisp veggies—here’s why I pick each one.

Flat lay of fresh raw sausage meat, two peeled garlic cloves, a small bunch of fresh green spinach leaves, two large diced red and yellow bell peppers, half a medium diced yellow onion, a few grains of black pepper and salt scattered neatly, twelve whole uncracked brown eggs, a small white ceramic bowl of olive oil, a small white ceramic bowl of milk, a small white ceramic bowl filled with shredded yellow cheese, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sausage: Adds a savory, meaty base with a nice fat content that keeps the bake moist and flavorful. Removing the casing and browning helps deepen the taste.
Olive oil: Just a splash to help soften veggies and add a hint of richness without overpowering.
Minced garlic: Infuses the veggie mix with aromatic warmth that pairs beautifully with the sausage.
Fresh spinach: Wilted spinach gives a subtle earthiness and a fresh pop of green without weighing down the dish.
Bell peppers: Diced peppers bring vibrant color and a slight sweetness that balances the savory sausage.
Yellow onion: Adds a mild bite and sweetness when cooked down with the other veggies.
Salt and pepper: Essential to season throughout so every bite is perfectly balanced.
Eggs: The binding agent that holds everything together into a fluffy casserole when baked.
Milk: Keeps the eggs tender and creamy for that rich custardy texture.
Shredded cheese: I usually use a sharp cheddar or Monterey Jack because they melt beautifully and contribute a gooey finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Cheese & Sausage Egg Bake Recipe is how easily you can switch things up to fit your mood, season, or what’s in your fridge. I often mix in mushrooms or swap bell peppers for zucchini depending on the time of year.

Variation: Once, I switched the sausage to spicy chorizo and added jalapeños—my guests were hooked! Don’t be afraid to experiment with different cheeses or add herbs like thyme or parsley for a fresh twist.

Step-by-Step: How I Make Cheese & Sausage Egg Bake Recipe

Step 1: Get your sausage beautifully browned

I start by removing the casing from the sausage (if it has one) and browning it over medium heat in a large skillet. This step really deepens the sausage’s flavor and releases some of its fat, which adds richness to the dish. Even if your sausage is pre-cooked, I recommend giving it a quick brown—it makes a difference you’ll notice. Once browned, spread the sausage evenly in your greased casserole dish and set it aside.

Step 2: Sauté your veggies to tender perfection

Using the same skillet, add a touch of olive oil if needed. Toss in the minced garlic, diced bell peppers, yellow onions, and fresh spinach. Cook gently until the veggies soften and the spinach wilts—around 6 to 7 minutes. Season with salt and pepper towards the end to brighten the flavors. Then, mix these veggies into your casserole dish with the sausage, ensuring everything’s evenly distributed.

Step 3: Whisk eggs, milk, and cheese for a creamy custard

In a medium bowl, whisk together the eggs, milk, and half of the shredded cheese. This mixture is the binding magic that transforms your bake into a fluffy, creamy delight. Pour the egg mixture evenly over the sausage and vegetable layer, then sprinkle the remaining cheese on top. Add a little more salt and pepper if you like—it’s your flavor playground.

Step 4: Bake or refrigerate for later

If you’re ready to dig in, pop the dish into a preheated oven at 375ºF (191ºC) for about 45 minutes. You’ll know it’s done when the edges turn golden and the center is set but still moist. I usually let it cool for at least 15 minutes to make slicing easier. Prefer convenience? Cover and refrigerate your unbaked casserole for up to 24 hours—then bake fresh in the morning!

Top Tip

Over time, I’ve learned a few little tips that really take this Cheese & Sausage Egg Bake Recipe from good to great. These tweaks make sure your bake is perfectly moist without being soggy, and bursting with flavor.

Brown the sausage thoroughly: Taking the extra minute to brown the sausage enhances the flavor and renders enough fat to cook the veggies, so they soak up that seasoning beautifully.
Season veggies midway: Adding salt and pepper after the veggies soften helps highlight their natural sweetness and ensures balanced flavor throughout.
Use freshly shredded cheese: It melts better than pre-shredded varieties (which often have anti-caking agents) and makes your bake extra gooey and yum.
Rest before serving: Let the casserole cool for at least 15 minutes after baking so the eggs set perfectly and your slices hold together nicely.

How to Serve Cheese & Sausage Egg Bake Recipe

cheese sausage egg bake - Serving Suggestion

Garnishes

I usually top my slices with a sprinkle of freshly chopped parsley or scallions for a fresh, bright bite that cuts through the richness. A dollop of sour cream or a spoonful of your favorite salsa also adds a fun zing whenever I want a little extra flair. Trust me, these tiny touches make the dish feel extra special.

Side Dishes

Since the egg bake is packed with protein and veggies, I like to keep sides simple. A side of crispy breakfast potatoes or fresh fruit salad rounds out the meal perfectly. For brunch with guests, I sometimes serve it alongside warm buttermilk biscuits or a crusty baguette to soak up any leftover cheesy goodness.

Creative Ways to Present

One time for a holiday brunch, I baked this egg bake in individual ramekins for a personalized touch, and it wowed everyone at the table. You could also cut the casserole into cute bite-sized squares and serve on a platter as a hearty appetizer. Adding colorful garnishes like cherry tomato halves or microgreens turns it into a real showstopper.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cheese & Sausage Egg Bake Recipe, store any leftovers in an airtight container in the fridge. From my experience, it stays fresh and tasty for up to 5 days. Just reheat individual portions in the microwave and you’re good for a quick, satisfying breakfast or snack.

Freezing

I often make a double batch and freeze one casserole unbaked for hectic weeks. Just cover tightly with plastic wrap and foil—freezes beautifully for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake as usual. It’s a total lifesaver for unexpected guests or no-plan mornings.

Reheating

Leftovers reheat wonderfully. I prefer to microwave single servings to maintain moisture and avoid drying out. If you’re reheating a whole casserole, cover with foil and warm at 350ºF (177ºC) for about 15-20 minutes to retain that just-baked texture.

Frequently Asked Questions:

Can I use different types of sausage in the Cheese & Sausage Egg Bake Recipe?

Absolutely! This recipe is very flexible. You can use breakfast sausage, spicy Italian sausage, or even chorizo depending on your preference. Just be sure to adjust seasoning accordingly since some sausages can be saltier or spicier.

Can I prepare the egg bake entirely the night before?

Yes, prepping the bake completely the night before is a great time-saver. Simply cover the unbaked casserole tightly and refrigerate it overnight. Then bake fresh in the morning, which means minimal effort before you enjoy a warm, fresh breakfast.

What’s the best cheese to use for the egg bake?

I personally love sharp cheddar or Monterey Jack for this recipe because they melt well and give a rich flavor. However, feel free to use mozzarella, pepper jack, or a cheese blend depending on your taste. Avoid very hard cheeses as they may not melt as smoothly.

How can I make this recipe vegetarian?

You can easily swap the sausage for plant-based sausage or skip it entirely and add more veggies like mushrooms, zucchini, or extra peppers. Using a flavorful cheese and seasoning the veggies well will keep the dish tasty and satisfying.

Final Thoughts

This Cheese & Sausage Egg Bake Recipe holds a special place in my regular kitchen lineup because it’s both comforting and flexible. Whether you make it for family brunches or weekday breakfasts, it offers hearty, satisfying flavors without fuss. I can’t wait for you to try it—you might just find yourself making it week after week like I do!