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Sliced sheet pan egg bake square with visible peppers, onion, and melted cheddar on a white plate under soft morning light

Sheet Pan Egg Bake with Peppers, Onion, and Turkey Sausage

A sheet pan egg bake with peppers, onion, turkey sausage, and cottage cheese, baked until set and sliced into hearty squares.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 460
Ingredients Method Notes

Ingredients
  

Vegetables and Sausage
  • 1 tbsp olive oil
  • 1 yellow onion, diced small (about 110 g)
  • 1 red bell pepper, diced medium (about 120 g)
  • 225 g turkey breakfast sausage, casings removed / 8 oz; or pork breakfast sausage
Egg Mixture
  • 12 large eggs
  • 340 g low-fat cottage cheese / 1.5 cups
  • 113 g sharp cheddar cheese, shredded / 1 cup; divided
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper
Garnish
  • 2 tbsp fresh chives, chopped optional

Method
 

Prep and Saute
  1. Heat oven to 375 F / 190 C. Grease a 9x13-inch / 23x33 cm rimmed sheet pan and line with parchment paper, letting the edges hang over the sides.
  2. Heat olive oil in a 10-inch / 25 cm skillet over medium heat. Add onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent.
  3. Add the turkey sausage to the skillet, breaking it up with a spatula. Cook for 6 to 7 minutes until no pink remains and the sausage is lightly browned. Drain any excess liquid.
Mix and Bake
  1. Whisk eggs, cottage cheese, garlic powder, smoked paprika, salt, and pepper in a large bowl until mostly smooth. Small curds of cottage cheese are fine.
  2. Stir the sausage and pepper-onion mixture into the egg mixture along with half the shredded cheddar.
  3. Pour the mixture into the prepared sheet pan and spread into an even layer with a spatula.
  4. Scatter the remaining cheddar over the top.
  5. Bake for 22 to 25 minutes, until the eggs are set and the center reaches 160 F / 71 C on an instant-read thermometer and no longer jiggles when you nudge the pan. If the center still moves like loose gelatin at 25 minutes, give it another 3 to 5 minutes rather than pulling it early.
  6. Let the bake cool in the pan for 5 minutes. Lift it out using the parchment overhang, sprinkle with chives, and cut into 5 pieces.

Notes

  • Grease the pan well, egg sticks harder than pancake batter
  • Don't skip draining the sausage, extra grease pools under the eggs
  • Let cool 5 minutes before cutting or the squares fall apart
  • Swap turkey sausage for pork if that's what's in the freezer