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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 or Keto 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 Low-Carb No Egg Breakfast Bake with Sausage and Peppers!

Low-Carb No Egg Breakfast Bake with Sausage and Peppers [found on KalynsKitchen.com]

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 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 Low-Carb No Egg Breakfast Bake with Sausage and Peppers 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 versions were good, and I’ll 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 to make it forWeekend Food Prep.

Low-Carb No Egg Breakfast Bake with Sausage and Peppers found on KalynsKitchen.com

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. I used Pre-Cooked Turkey Breakfast Sausage when I originally made this. If you use 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. 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.)

Low-Carb No Egg Breakfast Bake with Sausage and Peppers found on KalynsKitchen.com

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

Low-Carb No Egg Breakfast Bake with Sausage and Peppers found on KalynsKitchen.com

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

Low-Carb No Egg Breakfast Bake with Sausage and Peppers found on KalynsKitchen.com

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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

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.

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 ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When you use lean turkey breakfast sausage and low-fat cheese, this Low-Carb No-Egg Breakfast Bake 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.

Low-Carb No Egg Breakfast Bake with Sausage and Peppers [found on KalynsKitchen.com]

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46 comments on “Low-Carb No Egg Breakfast Bake with Sausage and Peppers”

  1. Although I'm an eggs-for-breakfast lover, I also love having this alternative idea. I would definitely double the amount, and make enough for a week.

  2. Lydia, me too because I love the security of starting out the week with breakfast handled!

  3. Could I use Frozen Tricolor pepper strips? Also if I'm using brown and serve turkey sausage patties how many pieces should I cut them into?
    This would be awesome with Chorizo or italian sausage too!

  4. I wouldn't use frozen peppers, but you might like it that way. I like the peppers to be kind of crisp. I'd just cut the sausage into bite-sized pieces.

  5. This reminds me of a dinner dish I do… chicken breast or thighs, bite size pieces of italian sausage and jarred cherry peppers and sliced pepperonicinis. I would totally eat it for breakfast!

  6. CJ, that sounds good! I love those jarred cherry peppers.

  7. Kayln, I love hearing about the two different ways you tested the recipe. Thanks for the "behind the scenes" peek. I'm not on South Beach, but I'd 100% faceplant into a big dish of this tasty-looking bake!

  8. Thanks Erin. And I hope I convinced you that the brown-the-sausage method is best!

  9. Sausage, Cheese, Peppers oh my! Yum, definitely on my shopping list for next week. This will be an anytime of day meal for me. Thanks Kalyn, you recipes are always so good!

  10. Thanks Ann! I appreciate the nice feedback.

  11. Made this yesterday morning, but used turkey pepperoni (didn't have the sausages), and added some onion and a couple tablespoons of leftover pasta sauce. Topped with cheese, it was like a breakfast pizza without the eggs! I'll bet it would also be good with black or pinto beans and chorizo!

  12. Carol, that sounds good!

  13. Oh My!! This was incredible. I ate it this morning. I did add mushrooms, onions, and red cabbage.

  14. Rosie, so glad you liked it. And I love hearing your additions, thanks for sharing that.

  15. This is a perfect recipe for someone who doesn't like eggs every day for breakfast. I just made the recipe this morning and my husband loved it too. While I had the oven hot, I went ahead and made another batch for breakfast this next week. Perfect! Thank you.
    Cynthia O

  16. Cynthia, so glad you both enjoyed it and what a great idea to make a double batch!

  17. Great idea, my version based on what I had handy was peppers baked as directed, Al Fresco Spinach and rosemary chicken sausage browned using the broil setting in my toaster oven, and then broiled all together in the oven with a topping of halved cherry tomatoes and feta cheese. I loved it and my husband did too after he got over that I wasn't making eggs too! I am not doing SBD but striving for a lower glycemic and lower sugar way of eating and it's made a big difference.

  18. Emily, your version sounds great!

  19. Hi there! I'm new to SB and its working, all thanks to your Kalyn. It's making this diet do-able!
    Question about this casserole:
    can I use refried beans or will that be difficult in the recipe?
    what about adding a veggie? what would be good?

  20. Abby, glad to hear you're having success with the diet. You'd have to experiment to see how you like refried beans or other veggies in this; I can't really say without ever trying it but I think there might be some potential for variations.

  21. As Innkeeper at a B&B, I recently had guests that required special breakfast to accommodate their food restrictions. One guest could not have eggs due to an allergy. The other couldn't have pork. I prepared the recipe and it was a huge hit. I also prepared Southern Grits and laid the turkey sausage & pepper mix on top of the grits. For a protein punch, I added a poached egg on top for those guests who allowed them. Thank you for making me look so good!

  22. Over the past few years I keep coming back to you website for wonderful SBD ideas, or just healthy ideas in general! As a newlywed and trying to learn to cook for two, you've been a big help 🙂 Thank you!

  23. Not KETO at all- low fat sausage and low fat cheese!!!  Come on… your recipe should recommend that those on KETO use full fat pork sausage (nitrate free) and full fat cheese

    • Not sure why you left a comment scolding me instead of just adapting the recipe to your diet. That doesn’t really seem so difficult. You must be unaware that I started this site when I was following the South Beach Diet, which does recommend lower fat meats and cheeses. As my diet has changed to a more carb-conscious approach (and as my blog has evolved to one with recipes suitable for many types of diets), I have been editing posts to reflect the options on recipes. But there are 2,200 recipes on the site, and obviously I hadn’t gotten to this one yet.

      • Also, BEFORE I edited the post, the diet suggestions says this, “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.”

      • Just found this recipe and comments while browsing.
        Thank you for standing up to people who find it necessary to scold or criticize others because something doesn’t suit their needs or because they have to show they know better. In this case, they may be improving their physical state, but they also need to work on the mental.
        I’m going to check out your site and more of your recipes.

    • Thanks Janice! I try to be nice in the comments, but some people really do get to me with their sense of entitlement!

  24. I’m pretty sure spike seasoning and Jimmy Dean are not Keto. Or healthy. Is MSG seriously Keto?

    • And I am pretty sure that a Keto eater who feels that way can substitute a different brand of sausage and use a seasoning they prefer.

      Quoting from the recipe: (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)

      And for the Spike Seasoning: (or use any all-purpose seasoning mix that you like the flavor of)

      Why the need to lecture me about what I used? Doesn’t everyone get to make their own food choices? That has always been my personal philosophy, and “food police” comments aren’t really welcome here.

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  26. What is the nutrition info?

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  27. Tryin g to use this on my app MYFITNESSPAL has anyone added it on there or know a way I can 

    • Sorry, I don’t know anything about My Fitness Pal. I do see them in my stats, so I know they feature my recipes, but I don’t know if people track the nutritional information through there.

  28. Thank you. I am allergic to eggs and I am diabetic so finding breakfast options has become challenging. I make a similar dish as dinner and hadn’t considered adapting it to breakfast. By the way, the one I make has fresh tomatoes diced and tossed in just long long enough to warm at the end. It adds a lovely crisp tang. Again, thank you for sharing this.

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  31. I guess you won’t see this because this article’s a year old now, but thank you for posting a savoury breakfast recipe that doesn’t contain eggs!

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