Sausage Egg Bake

5 from 1 vote

This protein packed breakfast bake feeds a crowd, but also reheats well if you need a healthy, make-ahead breakfast option.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 370kcal

Preheat oven to 450 degrees F.
In a 9x13 baking dish, drizzle the olive oil.
Peel and thinly slice potatoes (a mandolin makes this quick, but isn't necessary).
Layer the potatoes around the edges of the baking dish, and covered the bottom, overlapping them.
Bake the potatoes for 20 minutes, then take out from the oven and reduce the heat to 375 degrees F.
While the potatoes are baking, saute the bell pepper over medium high heat for 5 minutes, then add the breakfast sausage, and continue to cook for about 10 minutes, until sausage is browned and cooked through.
Add chopped kale to the baking dish, then top with sausage and peppers.
Beat eggs, and add 1/2 teaspoon sea salt and black pepper to taste.
Pour eggs into the baking dish (the eggs won't fully cover the vegetables), and top the dish with cheese.
Cover the dish with foil, and bake for 30-35 minutes until the center of the egg dish is almost fully set. It's ready to be uncovered when the center has just a small amount of unbaked egg.
Remove the foil, and continue baking uncovered for 5 minutes to slightly brown cheese and fully set the eggs.
Use a thin spatula to loosen the potatoes from the sides of the baking dish before dishing up slices.