This veggie packed plant based sausage egg bake is the kind of breakfast recipe that makes your whole week easier. You make it once, it feeds you for several days, and every morning you have something genuinely satisfying waiting for you with zero effort. It is the definition of a make-ahead breakfast and one I come back to every time I want to start the week feeling organized and well-fed. Plus, it goes great with a little side of berries or a side salad.
The concept is straightforward. Start with eggs whisked with a little cream or milk, poured over a base of sautéed vegetables and sausage, then topped with cheese, and baked until set. It is almost a cross between a frittata and a casserole, which means it slices cleanly, reheats beautifully, and holds up in the fridge for several days without losing its texture or flavor.
The vegetables are where you can make this entirely your own. I tend to go heavy on the things that add color and sweetness — things like bell peppers, spinach, zucchini, cherry tomatoes, onion. Everything gets sautéed first so the moisture cooks out and the vegetables do not make the egg bake watery. This is a step that is easy to skip but makes a real difference in the final texture, so don’t skip please!
The plant based sausage adds a savory, slightly spiced element that makes this feel like a proper breakfast rather than just scrambled eggs in a pan. I like a good plant-based sausage here but, if we are being honest, any sausage you enjoy works perfectly. Try to cook it through before it goes in so everything in the pan needs the same bake time.
Slice it into squares, reheat individual portions in the microwave or a warm oven, and serve with hot sauce (my fave), fresh herbs, or whatever you like alongside eggs. This is meal prep that actually works! I hope you love it! And don’t forget to tag me @herbyeats when you make it on socials!
Veggie Packed Vegan Sausage Egg Bake
Equipment
- Large skillet
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 8 large eggs
- ½ cup heavy cream or whole milk
- 1 cup shredded cheddar or Gruyère
- 4 links plant-based sausage chopped
- 1 red bell pepper diced
- 1 cup baby spinach or kale roughly chopped
- ½ cup cherry tomatoes halved
- 1 small zucchini diced
- ½ yellow onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Brown sausage, breaking into crumbles, about 5 minutes. Remove and set aside.
- In the same skillet, sauté onion for 3 minutes. Add garlic, bell pepper, zucchini, and tomatoes. Cook 5 minutes until vegetables are just softened. Add spinach and cook until wilted. Season well. Let cool slightly.
- Whisk eggs with cream, garlic powder, paprika, salt, and pepper.
- Spread sausage and vegetables in the baking dish. Pour egg mixture over everything. Top with cheese.
- Bake for 28–35 minutes until set in the center and lightly golden on top.
- Cool 5 minutes before slicing. Refrigerate leftovers for up to 5 days.