Keto Sausage Egg Spinach Bake

Monday mornings used to mean scrambling through the kitchen, half-awake, searching for something that wouldn't derail my week. Then a friend mentioned she'd been batch-cooking this sausage and egg bake on Sunday, and suddenly my mornings shifted. No more rushing, no more guilt about skipping breakfast—just six perfectly portioned squares waiting in the fridge. The first time I made it, the kitchen filled with this incredible savory aroma that had everyone wandering in asking questions before it even finished baking.

I made this for a camping trip with friends who were all trying keto, and watching them pile their plates high while actually tasting genuine satisfaction instead of resignation was genuinely moving. Someone even asked for the recipe right there by the fire, and I realized how rare that felt—breakfast food people actually get excited about.

Ingredients

• Ground pork sausage (450 g): The backbone of this dish—make sure it's truly sugar-free by checking the label, because some brands sneak sweeteners in.
• Fresh spinach (150 g): Roughly chop it rather than mincing; bigger pieces stay more tender and don't disappear into the eggs.
• Onion and garlic (1 small onion, 2 cloves): These soften into the background but create a depth that makes people wonder what the secret ingredient is.
• Shredded cheddar cheese (120 g): Don't buy pre-shredded if you can avoid it—it's coated with anti-caking agents that prevent proper melting.
• Heavy cream (60 ml): This is what makes the eggs creamy rather than rubbery; don't skip it or use milk as a substitute.
• Large eggs (10): Room temperature eggs incorporate more smoothly, so take them out of the fridge while you're prepping everything else.
• Olive oil (1 tbsp): Just enough to prevent sticking without overwhelming the other flavors.
• Sea salt, black pepper, smoked paprika: The paprika is optional but transforms the whole thing from simple to sophisticated with barely any effort.

Instructions

Get your mise en place ready:

Preheat to 180°C (350°F) and grease that 23x33 cm baking dish thoroughly—you want no sticking drama later. Having everything prepped and within arm's reach makes the actual cooking smooth and stress-free.

Soften the aromatics:

Heat olive oil in a large skillet over medium heat, then add the onion and garlic and let them become translucent and fragrant, about 2–3 minutes. You're building flavor here, so don't rush this part.

Brown the sausage:

Add the sausage and use your spatula to break it into small, even pieces as it cooks, which takes 5–7 minutes and helps it cook evenly. The kitchen will smell absolutely incredible at this point.

Wilt the spinach:

Toss in the chopped spinach and stir it around for just 1–2 minutes until it's soft and dark green. Once it hits the hot pan, it releases moisture, so don't linger.

Mix the egg custard:

In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and smoked paprika until completely combined and homogeneous. This is the glue that holds everything together.

Combine everything:

Stir the cooled sausage mixture into the egg mixture, then fold in the shredded cheddar cheese gently so it distributes evenly without overmixing. A few gentle folds with a spatula do the job better than aggressive whisking.

Into the dish:

Pour everything into the prepared baking dish and use a spatula or the back of a spoon to spread it level. An even surface means even baking.

Bake until set:

Slide it into the oven for 30–35 minutes—you're looking for the center to be just set but still slightly jiggly, not rubbery and overcooked. The top should turn lightly golden.

Cool and slice:

Let it rest for 5 minutes before cutting into six generous squares. This brief rest lets it firm up slightly and makes portioning cleaner.

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There's something magical about pulling a homemade breakfast bake from the oven and knowing you've solved the next several mornings in one shot. It's the kind of cooking that feels like you're giving your future self a gift.

Storage and Meal Prep

This bake is genuinely built for life. Cool it completely, cover it with foil or plastic wrap, and it'll keep in the fridge for four solid days—I've stretched it to five without issues, though quality does start declining. For reheating, a minute or two in the microwave on medium power brings it back to that just-baked texture without drying it out.

Flavor Variations Worth Trying

The beauty of this recipe is its adaptability without losing its character. I've swapped cheddar for pepper jack when I wanted heat, used mozzarella for a milder profile, and even thrown in diced bell peppers or mushrooms alongside the onions without disrupting the balance. One time I added fresh dill because I had it and couldn't help myself—it worked surprisingly well with the sausage.

Serving Suggestions and Pairings

Serve it warm straight from the oven, or cool and reheat as you go throughout the week. A pile of fresh avocado slices on the side transforms it into something that feels restaurant-quality, and hot sauce adds a welcome brightness if your palate leans that direction. I've also served it at brunches with a simple green salad dressed in lemon vinaigrette, and people genuinely lose their minds over how complete the meal feels.

• Avocado slices or guacamole on the side make it feel more complete and add healthy fats that pair beautifully with the eggs.
• A drizzle of hot sauce or sriracha adds complexity and cuts through the richness if you want something sharper.
• Black coffee alongside this bake is the move—the slight bitterness balances the savory, creamy richness perfectly.

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This breakfast bake became my solution to mornings that feel impossible, and somehow it's become something I genuinely look forward to eating. Make it once and you'll understand why it's not just a recipe—it's a small act of kindness toward your own week.

Recipe FAQs

→ Can I substitute cheddar cheese with other types?

Absolutely. Mozzarella, pepper jack, or any melting cheese works well to vary flavors while maintaining creaminess.

→ How do I prevent the bake from becoming watery?

Ensure spinach is well wilted and excess moisture squeezed out before mixing. Also, drain cooked sausage thoroughly to reduce liquid.

→ Is it possible to prepare this in advance?

Yes, you can assemble the bake ahead and refrigerate it before baking. It also stores well cooked and reheats nicely for meal prep.

→ Can I add other vegetables to this bake?

Definitely. Diced bell peppers, mushrooms, or onions can be sautéed and incorporated for added texture and flavor.

→ What cooking dish is best to use?

A 9x13 inch (23x33 cm) baking dish works best, allowing even cooking and easy slicing after baking.