Low-Carb No Egg Breakfast Bake with Sausage and Peppers

Low-Carb No Egg Breakfast Bake with Sausage and Peppers is a delicious low-carb, Keto, low-glycemic, and South Beach Diet Phase One breakfast without eggs, and if you use gluten-free sausage this recipe is also gluten-free. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN this no-egg low-carb breakfast so you can make it later!

(I’m spotlighting some of my favorite low-carb recipes along with the new ones for the first few weeks of January, and this Low Carb No Egg Breakfast Bake with Sausage and Peppers is a delicious idea for a breakfast without eggs, just for everyone who’s getting tired of them!)

I’m pretty excited about this new recipe because for eight years now people have been asking for a low-carb or South Beach Diet Phase One Breakfast without eggs.  I’ve thought about it many times, but never came up with anything until a few days ago when the idea for this Low Carb No Egg Breakfast Bake with Sausage and Peppers popped into my mind.

This is definitely not the most photogenic breakfast ever, but I’ve eaten it for two days now, and it’s very tasty.  Hope all the people who can’t eat eggs or are just tired of them will enjoy the idea.  (And if you don’t like peppers, have fun experimenting with other veggies.)

In my experiments I made this two different ways.  The first time I roasted the breakfast sausage and peppers together at 400F for about 40 minutes and then topped it with a little cheese and put it under the broiler.  The second time I roasted the peppers alone at 450F for 20 minutes while I browned the sausage in a pan.  Then I cut up the sausage, combined the sausage and peppers and cooked them for 5 more minutes in the oven, added the cheese and broiled.Both were good, and I will give you both options in the recipe, but I preferred the second version where the sausage is browned separately.  This definitely reheats well, so feel free to double it and use a larger baking dish.

Cut up a red bell pepper and a green bell pepper into pieces about an inch across.  (You can use any color of peppers.)

Put peppers into a sprayed baking dish, toss with a little olive oil, Spike Seasoning, and black pepper and start to roast in a hot oven.  You can use another all-purpose seasoning blend if you don’t have Spike.

This is the Pre-Cooked Turkey Breakfast Sausage I used when I originally made this. This brand is pre-cooked, so if you buy uncooked turkey breakfast sausage you’ll need to cook it a bit longer. For low-carb or Keto diets use pork sausage, or any higher-fat sausage you prefer. Be sure the sausage you choose is gluten-free if needed.

Heat a tiny bit of oil in a non-stick pan and brown the sausage until they’re nicely browned on all sides, about 10-12 minutes.

While the sausage browns, measure 1/2 cup low-fat mozzarella.

When the sausage is nicely browned, cut each piece into thirds, so you have bite-sized pieces of sausage.

After the peppers have roasted 20 minutes, toss with the sausage and cook 5 minutes more.  (Or longer if you don’t like the peppers slightly crisp like I do.)

Turn the oven to BROIL and sprinkle mozzarella over the top of the sausage-pepper mixture.

Broil until the cheese is all melted and starting to brown, about 2 minutes for my broiler.  (Watch it carefully, especially if your broiler is pretty hot.)

I put the leftovers into serving-size containers and it reheated well in the microwave.

Print Recipe

Low Carb No Egg Breakfast Bake with Sausage and Peppers

Yield: 4 servings

Total Time: 45-50 minutes

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Low-Carb No Egg Breakfast Bake with Sausage and Peppers is a delicious low-carb, Keto, low-glycemic, and South Beach Diet Phase One breakfast without eggs.

Ingredients:

• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped (or use any color of peppers you prefer)
• 1 tsp. + 1/2 tsp. olive oil
• Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
• fresh-ground black pepper to taste
• 12 links (about 10 oz.) turkey or pork breakfast sausage links (I used Low-Fat and Pre-Cooked Jimmy Dean Turkey Breakfast Sausage, for low-carb or Keto diet you should use pork sausage or other higher-fat sausage of your choice)
• 1/2 cup Mozzarella, grated

Directions:

1. Preheat oven to 450F/230C.
2. Spray a medium-sized baking dish with non-stick spray.
3. Cut away the stem part and cut out seeds of the red and green bell pepper and chop peppers into pieces about an inch across.
4. Put peppers into the baking dish, toss with 1 teaspoon olive oil, sprinkle with Spike Seasoning and fresh-ground black pepper, and put the dish in the oven and bake 20 minutes.
5. While the peppers cook, heat the rest of the olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes.
6. Remove to cutting board, line them up, and cut sausages into thirds.
7. When the peppers have cooked for 20 minutes, stir in the sausages and bake 5 minutes more.
8. Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the sausage-pepper combination and put back in oven and broil 1-2 minutes, or until the cheese is nicely melted and starting to brown.
9. Serve hot.

Directions for alternative, slightly easier but longer method:

1. Preheat oven to 400F/200C.
2. Spray a medium-sized baking dish with non-stick spray.
3. Cut away the stem part and cut out seeds of the red and green bell pepper and chop peppers into pieces about an inch across.  Line up sausage on a cutting board and cut them into thirds.
4. Put peppers into the baking dish, toss with 1 teaspoon olive oil, sprinkle with Spike Seasoning and fresh-ground black pepper, then add the sausages and stir to combine.
5. Put the dish in the oven and bake 20 minutes, stir and cook for 20 minutes more.
6. Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the sausage-pepper combination and put back in oven and broil 1-2 minutes, or until the cheese is nicely melted and starting to brown.
7. Serve hot.

Notes:

This keeps well in the fridge, so don’t be afraid to double the recipe if you have a larger baking dish.  I package mine in individual refrigerator dishes and heated about 2 minutes in the microwave the next morning.

Recipe created by Kalyn.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When you use lean turkey breakfast sausage and low-fat cheese, this low-glycemic breakfast would be great for all phases of the South Beach Diet. With higher-fat sausage and cheese it would be perfect for traditional low-carb eating plans, including Keto.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Delicious Low-Carb Breakfast Ideas:
Egg Muffins ~ Kalyn’s Kitchen
Carb Buster Breakfast ~ The Pioneer Woman Cooks
Baked Eggs with Mushrooms and Parmesan ~ Kalyn’s Kitchen
Low-Carb Breakfast Skillet ~ Iowa Girl Eats
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen