Baked Eggs with Peppers and Breakfast Sausage

10 min prep 20 min cook 30 min total 4 servings


  • 6 oz. breakfast sausage, (if links, removed from casing)
  • 1/2 bag Birds Eye Recipe Ready Tri Color Pepper & Onion Blend, or Birds Eye Stir-Fry Vegetables Pepper Stir-Fry
  • 4 large eggs
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup whole milk or heavy cream
  • Chopped fresh parsley, for garnish
  • Salt and ground black pepper


  1. Preheat the oven to 325°F. Lightly grease four 8-ounce ramekins with nonstick cooking spray.
  2. Brown sausage over medium heat in nonstick skillet, stirring and breaking up sausage, about 5 minutes. Stir in Tri-color Pepper & Onion Blend and cook, stirring occasionally, 5 minutes or until vegetables are tender.
  3. Evenly divide vegetable mixture between prepared ramekins.
  4. Gently break one egg into each ramekin and season with salt and pepper. Evenly top each egg with milk and cheese.
  5. Place the ramekins on a baking sheet. Bake 10 to 12 minutes or until egg white is opaque but yolk is still soft.  Garnish parsley and serve.
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