Sausage, Pepper & Onion Egg Bake

Sausage, Pepper & Onion Egg Bake

Sausage, Pepper & Onion Egg Bake

Kristen Richardson
Servings 6


  • 12 eggs
  • 1 package andouille chicken sausage
  • 1 bag frozen, chopped peppers and onions
  • 1/2 cup cup shredded cheese
  • 1 tbsp minced garlic
  • Salt & pepper to taste
  • Olive oil
  • Splash of water


  • Place chicken sausage on a lined baking sheet and broil over medium heat until crispy. Slice them into bite sized pieces, and preheat oven to convection bake at 350 degrees.
  • In a saucepan, heat olive oil and garlic over medium high heat until garlic is browned. Add peppers, onions, and saute until onions become translucent. Add salt and pepper.
  • In a large bowl, crack all 12 eggs, add a splash of water and whisk until combined.
  • Spray or coat a large casserole dish (14×10) with olive oil, and add peppers and onions. Layer on chicken sausage and then pour eggs on top.
  • Sprinkle with cheese and place in oven for 40 minutes or until the eggs don’t jiggle in the middle.
  • Let sit for at least 10 minutes and enjoy!


Switch up the flavors with different vegetables, sausage flavors and seasonings!