One-Pan Baked Sausage and Eggs

July 21, 2016

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I’ve never been much of a breakfast person, but in an effort Jules and I have been making to eat better, I’ve determined that a substantial, filling, but not heavy breakfast is important. This quick dish, full of vegetables and protein and made using just one pan, is one of the better things to have come out of my experimentation thus far. And I gotta tell you, I’m very quickly becoming a breakfast person.

One-Pan Baked Sausage and Eggs

I’m not going to tell anyone they should only buy organic, non-GMO, fair trade, grass-fed whatever. I’ll simply tell you this – I feel better when I eat foods I cook myself, from scratch, from real ingredients. “Real” to me is fresh fruits, vegetables, dairy, and meats, and the closer to me it’s produced, the better. You have to define that for you, but I always encourage people to eat things that make them want to do stuff. Food is meant to fuel us, but if everything we eat makes us want to lounge, I think it’s time to make some changes.

One-Pan Baked Sausage and Eggs

The first decision you make every day sets the course for other decisions you make. For many of us, that first decision may be breakfast–this one we make a few times a week. The eggs are velvety, the vegetables are bright and the dish is filling, but not heavy. See below for the full recipe, and be sure to come tell me how it turned out.

One-Pan Baked Sausage and Eggs

One-Pan Baked Sausage and Eggs

A filling but not heavy breakfast perfect for any time of the year.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4


  • 1/2 of one sweet onion sliced thin
  • 1 Tbsp about balsamic vinegar
  • 1/2 lb of breakfast sausage
  • 3-4 medium button mushrooms sliced (not too thin)
  • 1 red bell pepper diced
  • 1 handful cherry tomatoes cut in half
  • 1 cup grated cheddar cheese
  • 8 eggs
  • fresh parsley roughly chopped
  • olive oil
  • salt & pepper


  • Preheat your oven to 350 degrees.
  • Add about 1 Tbsp olive oil in a large, oven-safe, non-stick pan and heat over medium heat.
  • Add the sliced onions, season with salt & pepper, and sweat until the onions turn translucent. Add the balsamic vinegar and toss to coat.
  • Bump the heat down to medium low and slow caramelize the onions, tossing occasionally with a wooden spoon.
  • Once the onions are caramelized, put them in a bowl and set aside with the other prepared ingredients.
  • Add the sausage to the pan and cook over medium heat until beginning to brown.
  • Add the mushrooms, season lightly with salt & pepper, and sauté. If the sausage is lean, you may need to add more olive oil to the pan.
  • Add the bell pepper, caramelized onions and cherry tomatoes, a pinch more each of salt & pepper, and sauté for 1-2 minutes, tossing the ingredients together.
  • Turn the burner off, add the grated cheese evenly over the sausage mixture, and add the eggs one at a time on top of that. It's best to crack all the eggs ahead of time into a bowl to prevent egg shells from sneaking in.
  • Season the eggs with salt & pepper and put the pan into your 350 degree oven until the eggs are done to your liking. The length of time on this depends entirely on your oven, whether it's convection or not etc.. So I prefer to open the door every few minutes and give the pan a shake (wearing an oven mitt, of course). When the white has set up and the yolks move slightly when shaken, that's a perfect, semi-soft egg (my preference).
  • Top with chopped parsley, scoop each egg, as well as the sausage and veggies they sit on, onto a plate and serve.

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What do you think?

  1. Cait says:

    Oh no! The recipe doesn’t seem to show up anymore! This was a personal favorite… Can you repost the recipe please?!

  2. Kirsten says:

    I made this today for lunch. SO GOOD! Thanks for sharing!

  3. Sarah says:

    Could you estimate the amount of time it took the eggs to cook to your preferred consistency? Like 10ish minutes and check every 3? I’ve never baked eggs like this so I have no clue.

  4. Libby says:

    I have an induction stove so my non-stick pans aren’t compatible… Am I out of luck making this!? (Looks amazing!)

    • Chris says:

      A quality stainless steel pan would probably be ok, with the olive oil and sausage drippings. I prefer the nonstick because it’s sure to scoop out easily, but I’d venture to guess you’ll be fine with a regular pan.

    • Becky says:

      I have an induction stove too (love it!) and I have a Calphalon nonstick pan that works with it. The easiest way to find a pan that works is to take a magnet with you when shopping, if it sticks to the bottom of the pan, it will work with your induction stove!

    • Erin says:

      Try cast iron, Libby ;) This looks so dang good! Gonna try it today with turkey sausage. I love that you guys both write here and enjoy Chris’ recipes and chef’s expertise too. I completely agree with your motto “eat food that makes you want to do stuff”-I’m off to do stuff now. Thanks!

  5. Carol says:

    YUM! Can’t wait to try this!

  6. Lori Moore says:

    I am imagining this made with goetta…???

  7. Jen White says:

    Sounds delicious! Did I miss when the onions get added back in?

  8. Meagan Briggs says:

    This looks DELISH. Ryan and I gotta try this.

  9. Meggan S. says:

    Breakfast is my FAVORITE. Mainly because it’s pretty much just an excuse to eat dessert in the morning. Ha! However, I have been looking for some protein packed options and this with the added veggies seems amazing! Can’t wait to give it a try!

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