Sausage & Pepper Egg Bake Recipe – Garam Masala Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Sausage & Pepper Egg Bake Recipe – Garam Masala Indian Fusion

Hey everyone! I’m so excited to share this recipe with you. It’s a total comfort food mashup – a classic egg bake, but with a little Indian-inspired twist thanks to the garam masala. I first made this when I was craving something different for brunch, and it’s been a family favorite ever since. It’s surprisingly easy to put together, and the flavors are just amazing.

Why You’ll Love This Recipe

This Sausage & Pepper Egg Bake is the perfect dish for a weekend brunch, a potluck, or even a simple weeknight dinner. It’s hearty, flavorful, and packed with protein. The garam masala adds a warm, aromatic spice that elevates the whole dish, making it something truly special. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge! It serves 6, so it’s great for feeding a crowd.

Ingredients

Here’s what you’ll need to make this delicious egg bake:

• 4 chicken sausage links
• 0.5 yellow onion (about 100g)
• 1 green bell pepper (about 150g)
• 1 red bell pepper (about 150g)
• 0.25 cup cilantro, chopped (about 10g)
• 1 cup cheddar cheese, shredded (about 100g)
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• Salt, to taste
• Black pepper, to taste
• 10 eggs
• 2.5 cups half and half (about 600ml)
• 3 tablespoons olive oil (about 45ml)

Ingredient Notes

Let’s talk ingredients! Using chicken sausage keeps things a little lighter, but feel free to use pork or lamb sausage if that’s what you prefer. In India, you’ll find a huge variety of sausages – some are spicy, some are sweet, and they’re often flavored with local spices.

Now, about that garam masala… this is where the magic happens! Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. It’s a staple in Indian cooking and adds a beautiful depth of flavor to this bake. Don’t skip it!

I love using half-and-half because it makes the egg bake extra creamy and rich. You could substitute with milk if you’re looking for a lighter option, but it won’t be quite as decadent. And don’t be shy with the cheese – cheddar is classic, but Monterey Jack or pepper jack would also be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 300°F (150°C).
2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and bell peppers and sauté until the onions turn translucent – about 5-7 minutes. Set these lovely softened veggies aside.
3. Now, cut the chicken sausage links into bite-sized pieces and sauté them in the same pan for 3-4 minutes, until they’re lightly browned.
4. Grease a 9×13-inch casserole dish with the remaining olive oil. Add the cooked vegetables and sausage to the dish. Sprinkle in the cheddar cheese and chopped cilantro, then give everything a good mix.
5. In a separate bowl, whisk together the eggs, half-and-half, salt, black pepper, cayenne pepper, and garam masala. Whisk it well until everything is nicely combined.
6. Pour the egg mixture evenly over the sausage and vegetable mixture in the casserole dish.
7. Bake for 40-50 minutes, or until the center reaches 160°F (71°C) on a thermometer. It should be set and slightly golden brown on top.
8. Let the egg bake cool for about 10 minutes before slicing and serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overcook the sausage and peppers! You want them to be tender-crisp, not mushy.
• Make sure your eggs are well whisked to ensure a light and fluffy texture.
• If the top of the egg bake starts to brown too quickly, you can loosely cover it with foil.
• A toothpick inserted into the center should come out clean when it’s done.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the chicken sausage for a plant-based sausage alternative and use a dairy-free half-and-half. Nutritional yeast can also add a cheesy flavor!
• Gluten-Free Adaptation: Just make sure your sausage is certified gluten-free.
• Spice Level: Adjust the amount of cayenne pepper to your liking. My friend loves to add a pinch of chili flakes for extra heat.
• Festival Adaptation: This is amazing for brunch during holidays or special occasions. Serve it with a side of fresh fruit and some crispy bacon.

Serving Suggestions

This Sausage & Pepper Egg Bake is delicious on its own, but here are a few ideas for serving it:

• A side of toasted bread or croissants
• A fresh green salad
• A dollop of sour cream or Greek yogurt
• A sprinkle of extra cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. It’s also great cold, straight from the fridge!

FAQs

1. Can I assemble this egg bake ahead of time?

Absolutely! You can assemble the bake up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. You might need to add a few extra minutes to the baking time if it’s cold.

2. What type of cheese works best in this recipe?

Cheddar is classic, but Monterey Jack, pepper jack, or even a blend of cheeses would be delicious.

3. Can I use different vegetables in this bake?

Definitely! Feel free to add mushrooms, spinach, zucchini, or any other veggies you like.

4. Is Garam Masala essential to the flavor profile, or can it be substituted?

While you can substitute, garam masala really makes this recipe special. If you absolutely can’t find it, you could try a blend of cinnamon, cumin, coriander, and cardamom, but it won’t be quite the same.

5. How do I know when the egg bake is fully cooked?

The center should be set and no longer jiggly. A thermometer inserted into the center should read 160°F (71°C).