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Sausage & Pepper Egg Bake

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Sausage and Pepper Egg Bake has only 5 ingredients not including spices! It can be made ahead of time and reheated the morning of your Sunday brunch or any day breakfast! I like to cut into individual portions and freeze some for a later time! The best part is the crunchy hash browns on top!

1 lb ground sausage, I like Butcher Box
14 oz bag frozen peppers and onions, thawed
16 oz bag frozen hash browns, thawed
(can substitute root veggie hash browns)
8 eggs
1/4 cup almond milk
1 tblsp meat and potatoes seasoning, I like Primal Palate
(or 1/4 tsp each salt, pepper, garlic powder, onion powder, paprika)
2 tblsp olive oil

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 375 degrees

Brown sausage in a pan

Move sausage to a casserole dish

Squeeze liquid out of peppers and onions and spread over top of sausage

Whisk eggs and milk and pour over the top

Squeeze liquid out of hash browns and mix in a bowl with olive oil and spice, tossing well

Spread over top of the casserole

Bake one hour or till center feels spongy to the touch


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