Easy Gluten Free Sausage and Egg Bake Recipe
This is an easy breakfast recipe that can make breakfast for days! This easy sausage and egg bake is quick and full of protein. I like to make it on the weekend, cut it into 8 pieces, and eat it throughout the week for breakfast.
Equipment
- 11x13 glass baking dish, preferably with a lid Don't use the lid in the oven and wait to put it on until the dish has fully cooled.
- Large bowl to mix eggs in
- Frying pan to cook sausage in
Ingredients
- 1 pound Jimmy Dean Natural Sausage or breakfast sausage of your choosing.
- 12 Eggs I prefer the Egglands Best brand of eggs but any will do.
- Olive oil or coconut oil to grease pan
- Sea Salt
- Pepper
- 1 cup Optional - Dairy-Free Shredded Cheese
Instructions
- Preheat oven to 350°F
- Grease an 11x13 glass baking dish with olive oil or coconut oil.
- Cook the sausage in a pan and break up with a spatula to be small pieces. Cook until fully cooked through, then put in prepared baking dish.
- Crack the 12 eggs into a large bowl and season with the desired amount of salt and pepper. Mix with a fork to break the yolks.
- Spread the cooked sausage on the bottom of the glass dish and cover with the egg mixture.
- If desired, top with dairy-free & soy-free shredded cheese.
- Bake for 30 minutes.
- Use potholders to remove the dish from the oven and place it on a trivet to cool.
- Serve warm or wait until it fully cools to put into the fridge for breakfast another day.
Notes
In the past, I have tried this recipe in a muffin tin but I found it was incredibly difficult to clean afterward, even after soaking it. After doing that a few times, I decided to use a glass baking dish instead which is much easier to clean, partially because I can use steel wool to clean the baked-on egg off of it if needed.