Veggie Packed Vegan Sausage Egg Bake
A hearty make-ahead egg bake loaded with sautéed vegetables, sausage (the plant based kind), and cheese. Bakes in one pan, slices into squares, and reheats perfectly all week.
Equipment
- Large skillet
- 9x13-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 9x13 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.
Notes
Sauté the vegetables well and let them cool slightly before adding the egg mixture; hot veggies can start cooking the eggs before baking. Reheat individual squares in the microwave for 60–90 seconds.