Breakfast is one of the easiest meals to keep low in carbs: bacon and eggs, sausage and eggs, ham and eggs — all low-carb and high-fat. Today’s meal is a sausage, mushroom, and pepper breakfast bake loaded with cheese and finished with a light drizzle of white truffle oil. Is it a casserole, a frittata, or a big omelette? It’s all of those and none — a tasty oven-baked egg dish that works for breakfast or the popular “breakfast-for-dinner.”
This breakfast bake is flexible. Substitute ham or bacon for the sausage, or use leftover roast beef mixed with scrambled eggs for another great variation. Mushrooms and eggs are a classic pairing; today we used red, orange, and yellow bell peppers with sweet pork sausage. You can roast peppers over an open flame and peel them for a smoky note, but that step is optional since they’re chopped and baked anyway.
Preparation and Tips
To roast peppers on a stovetop, char them over an open flame, place them in a sealed plastic bag for a few minutes, then peel off the skin before chopping. If you like heat, swap bell peppers for chopped jalapeños or use hot Italian sausage instead of sweet sausage. A teaspoon of creole seasoning added to the eggs and cheese gives the bake a signature touch.
Oven times vary. The recipe suggests baking 30 minutes at 350°F, but check for doneness like you would a cake: insert a toothpick into the center — if it comes out clean, the bake is ready.
The Secret Ingredient
Cream cheese helps the bake hold together so it won’t collapse like a souffle. Parmesan brings a bold, nutty flavor, and cheddar melts to bind the dish while adding a golden color. This three-cheese blend is ideal; if you add jalapeños, consider Monterey Jack in place of cheddar for a milder melt. Finish each serving with a light drizzle of white truffle oil — it amplifies the egg flavor and elevates the whole dish.
We recommend serving each portion with a sprinkle of chopped chives and an extra tiny drizzle of truffle oil for maximum flavor. The recipe is written for an 8 x 8 x 2 inch square baking dish; if you use a larger pan, increase ingredients proportionally. The original portioning yields nine small pieces, but splitting into six hearty servings works well given the low-carb profile and rich taste.
Follow us on Social Media – See the Latest Low Carb Products
Sausage, Mushroom, and Pepper Breakfast Bake – A Low Carb Breakfast that is Also Delicious for Dinner!
This sausage, mushroom, and pepper breakfast bake pairs beautifully with morning coffee or tea. It’s a satisfying keto-friendly breakfast that’s equally welcome for dinner. Make it often — we think you’ll love it.
Sausage, Mushroom, and Pepper Breakfast Bake
4.8 from 70 votes
Sausage, Mushroom, and Pepper Breakfast Bake has plenty of cheese and a drizzle of truffle oil. This is a can’t-miss breakfast! Also try it for “breakfast-for-dinner.”
9
15
minutes
45
minutes
340.1
kcal
3.6
g
1
hour
Ingredients
-
9 ounces sausage crumbled
-
3 ounces butter
-
1 medium onion chopped
-
3 cloves garlic chopped
-
4 ounces portobello mushrooms chopped
-
4 ounces red bell peppers chopped
-
4 ounces cream cheese softened
-
8 eggs large
-
1/2 cup parmesan cheese grated
-
1 cup cheddar cheese shredded
-
1 teaspoon creole seasoning
-
sea salt to taste
-
pepper to taste
-
white truffle oil drizzle
-
chives chopped
Instructions
- Cook the sausage in a skillet over medium-high heat, breaking it into chunks. Drain thoroughly and set aside.
- Add butter and onion to the skillet and cook 5 minutes until softened. Add garlic and cook 1 more minute.
- Add chopped mushrooms and peppers and sauté about 5 minutes.
- Remove from heat, add the sausage back to the pan and stir in cream cheese until melted and well combined.
- In a large bowl, whisk together eggs, grated parmesan, and cheddar.
- Butter the bottom of an 8 x 8 baking dish. Spread the sausage mixture across the bottom, pour the egg mixture on top and gently combine a little so the ingredients are mixed.
- Bake uncovered at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean. Top each serving with a drizzle of truffle oil and chopped chives. Serve hot.
Chef’s Notes
- Leftovers are delicious cold the next day — great for a tapas-style snack.
Nutrition Facts
- Calories: 340.1kcal
- Fat: 29.1g
- Carbohydrates: 4.3g
- Protein: 15.6g
Amazon Affiliate Program — Tasty Low Carb participates in Amazon’s affiliate advertising program. Clicking on a product may take you to Amazon.com and we may earn a small commission on purchases to help support this site.
Recipe Index
-
Easy Chicken Parmesan
-
Brussels Sprouts in Manchego Cheese Sauce
-
Tomato Basil Marinara Sauce
-
Broccoli Bacon Cheese Soup
-
Easy-Peasy Creamed Spinach
-
Sausage Stuffed Baby Portobello with Manchego
