Egg Bake
This easy egg bake is one of our go-to meals on the homestead — perfect for breakfast, brunch, or a quick weeknight dinner. Made with sausage, peppers, eggs, milk, and cheese, it’s simple, hearty, and incredibly adaptable. We love it for our traditional Tuesday night breakfast dinners!
Equipment
- Large skillet
- Cutting board
- Knife
- Mixing bowl
- Whisk
- 9x13 baking dish
- Oven
Ingredients
- 1 lb Ground sausage
- 1/2 cup diced banana peppers (or peppers of your choice)
- 12 Eggs
- 1 cup Milk
- 1 cup Shredded cheese (any variety)
- Salt and pepper, to taste
- Butter or oil (to grease pan)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish with butter or oil.
- Dice the peppers: Chop the banana peppers (or any peppers you have on hand). If using frozen peppers, dice them once thawed.
- Cook sausage and peppers: In a large skillet, brown the ground sausage together with the diced peppers. Cook until the sausage is fully browned and the peppers are softened.
- Mix the egg base: In a large mixing bowl, whisk together eggs, milk, shredded cheese, and a dash of salt and pepper. Stir in the browned sausage and pepper mixture.
- Bake the egg casserole: Pour the mixture into the greased baking dish and spread evenly. Bake for 30–35 minutes, or until the edges are golden and the center is set.
- Serve: Let cool slightly before slicing. Enjoy warm with your favorite side!
Notes
- Pepper Flexibility: You can use any type of bell or mild pepper — or omit them entirely.
- Make Ahead: Prepare the mixture in advance and refrigerate. Just pop it in the oven when ready to bake.
- Cheese Variety: Use what you have — cheddar, mozzarella, Mexican blend, or a combination.