This Easy Sausage and Veggie Egg Casserole makes the perfect high protein savory breakfast! Loaded with your favorite veggies, leafy greens, and flavorful turkey sausage that is sure to be a crowdpleaser!
Boy do I have the perfect high protein/low carb breakfast recipe to kickstart your day! This Sausage and Veggie Egg Casserole has all the goods. Everything from sautéed veggies, leafy greens, flavorful sausage and even some CHEESE! I love breakfast casseroles because they are so simple to throw together. You can pretty much add in whatever you want so this is a great breakfast for picky eaters. This is the perfect breakfast casserole for feeding a crowd on family vacations, holidays and brunches. We make this every Christmas morning served with breakfast potatoes and fresh fruit. Always a family favorite!
Why You’ll Love This
- This easy breakfast casserole recipe is hearty, healthy and absolutely delicious!
- We love this baked casserole because it is packed with over 16 grams of protein per serving. Loaded with fresh veggies and also makes a great low carb breakfast option.
- Super versatile recipe with simple ingredients that can be made to your liking.
- This egg casserole is also great for meal prep and can easily be made into egg muffins for individual servings!
Ingredients You’ll Need
- large eggs – you’ll need 12 fresh eggs for this recipe to fill the entire 9×13 pan.
- ground sausage – I used lean ground turkey sausage in this egg casserole recipe. You could also use ground chicken sausage, Jimmy Dean breakfast sausage or even crumbled bacon.
- onions – I used a combination of white onion that I sautéed with the peppers. I also added some green onions for even more flavor, but any onion variety will work! You could also add a little bit of onion powder as well.
- bell peppers – I love the flavor of sautéed bell peppers. Feel free to use any colored peppers you’d like! When making this for Christmas breakfast, I always like to use red and green for the color. If you’re not a fan of bell peppers, feel free to substitute other veggies like broccoli or zucchini.
- spinach – I used about 3 cups of baby spinach leaves that I roughly chopped. Remember, spinach leaves shrink up when cooked, so make sure to pack in that spinach when measuring! You could also add more or less if you’d like.
- half and half – I like the creaminess of the half and half without being too heavy. You could also substitute this with heavy cream or any type of milk you’d like. Cow’s milk, skim milk and almond milk all make great options. Mixing in a little Greek yogurt or sour cream also helps to make this creamier.
- shredded cheese – I used sharp cheddar cheese in this recipe, but feel free to use whatever type of cheese you’d like! This casserole would taste great with Colby jack, Monterey jack, Swiss cheese, pepper jack or even goat cheese.
- seasonings – to spice things up I simply seasoned this with salt, black pepper and a little dry mustard. You could also sprinkle in some dried herbs like Italian seasoning or some paprika.
How to Make Sausage Egg Casserole
- Brown the sausage. In a large skillet on medium-high heat, cook the ground turkey sausage until it’s all crumbled with a wooden spoon and no longer pink, about 5 to 7 minutes. Drain the grease and transfer the cooked sausage crumbles onto a plate. Set aside.
- Cook the vegetables. In the same skillet you cooked the sausage mixture, drizzle a little olive oil and sauté the onion and bell peppers on medium heat. Cook until onions are translucent and peppers are softened, about 6 minutes. Add in the chopped spinach, mixing it with the veggies, until just wilted. Combine the veggies and cooked sausage in 9×13 casserole dish coated with non-stick cooking spray. Make sure everything is in an even layer in the pan and sprinkle with some green onions.
- Mix eggs, cheese and spices. In a large bowl, whisk together the eggs, half and half (or milk), salt, pepper and dried mustard. Mix until all combined then add in 1 1/2 cups of cheese. Pour the egg mixture all over the sausage and veggies, mixing so that it’s all evenly combined.
- Bake! Pop the sausage egg bake in the preheated oven for about 35 to 40 minutes, until the top is set (no longer jiggly) and the edges are golden brown. Let cool for 5 minutes then serve.
Variations and Substitutions
This is an amazing recipe that is so versatile so have fun with this and make it all your own!
- More veggies – feel free to load up on ALL the veggies in this egg casserole. Onions, bell peppers, mushrooms, shredded carrots, asparagus, broccoli and leafy greens such as kale or spinach are all great options.
- More filling – this egg casserole is very savory and low in carbs. You could also add in some whole grain bread cubes, crescent rolls or even some shredded hash browns.
- Make it spicy – add in some chopped jalapeño peppers along with the veggies. You could also mix in a pinch of cayenne or red pepper flakes. I like to top the cheese egg bake with my favorite hot sauce too!
- Egg muffins – a great way to meal prep for the week to have a quick breakfast each morning. These make individual portions and the best part is you can batch cook them and freeze for later! See below how to make the egg muffins.
How to Make Egg Muffins
If you’re making this recipe for meal prep, you could also easily make egg muffins for individual servings! I love to do this with easy casseroles because leftovers taste even better the next day. To make the egg muffins, simply follow the entire recipe and add the sausage and veggies into the muffin tins instead of a casserole dish. Pour the egg mixture into each muffin tin so that they are all about 2/3rds full. Then simply bake at 375 degrees F for about 20 to 25 minutes until the egg muffins are set. Super easy! My daughter absolutely loves egg muffins so it’s a fun way to feed her as well.
Can I Make Ahead of Time?
Sure! I do this every Christmas Eve to save time in the mornings. To make this overnight egg casserole, simply follow the instructions on the recipe card until its time to cook. Then cover the casserole tightly with plastic wrap or aluminum foil. Place the sausage casserole in the fridge overnight and take it out the next morning about 30 minutes before baking. You want the casserole close to room temperature so that it cooks evenly.
Prepping and Storage
To Store: Store leftovers in a sealed, airtight container in the refrigerator for 4 to 5 days. This breakfast is great for meal prep!
To Freeze: To freeze this easy egg casserole, let it cool completely after baking in the oven. First cover the baking dish with plastic wrap and aluminum foil. Store it in the freezer for up to two months. You can also freeze individual servings (or egg muffins). Simply slice up squares and wrap them in plastic wrap and foil (or you can use a sealed airtight container). Place in the freezer until ready to eat.
To Thaw: When you’re ready to eat it, let the casserole thaw out in the fridge overnight. Pop it in the oven at 350 degrees for about 25 minutes until heated through. If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.
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More Breakfast Casserole Recipes
- Healthy Breakfast Enchiladas
- Mixed Berry French Toast Casserole
- Overnight Blueberry French Toast Casserole
- Baked Egg and Roasted Veggie Casserole
- Raspberry Almond Baked Oatmeal
Hope you all enjoy this Sausage Breakfast Casserole recipe! If you love this as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Sausage and Veggie Egg Casserole
Ingredients
- 1 lb ground turkey or chicken sausage
- 1 Tbsp olive oil
- 1/2 cup onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cups baby spinach, roughly chopped
- 2 green onions, chopped
- 12 eggs
- 1/3 cup half and half, or milk of choice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried mustard
- 1 1/2 cups shredded sharp cheddar cheese, or cheese of choice
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium-high heat, cook turkey sauce until crumbled and browned. Transfer cooked sausage to a plate and drizzle skillet with olive oil. Sauté onion and chopped bell peppers and cook until onions are translucent (about 6 minutes) then add chopped spinach and cook until just starting to wilt.
- In a 9×13 casserole dish coated with nonstick spray, mix together cooked sausage, veggie mixture and sprinkle with green onions.
- In a large bowl, whisk together eggs, half and half, salt, pepper and dried mustard then stir in shredded cheese. Pour egg mixture over the sausage and veggies in the casserole dish and mix until everything is evenly combined.
- Bake egg casserole in the oven for 35 to 40 minutes, until the top is set and edges are slightly browned. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
please disregard my previous comment. I see that you answered that further down the comment section. I should have read all the comments first!
This was very good! Thank you.
I was wondering if this casserole is one that can be prepared as an overnight casserole? You’d totally prepare the night before and then bake in the morning?
I would like to try serving this to a crowd. I’m thinking about baking the minimum 35 minutes, then cutting squares to keep warm in a slow cooker until serving time. Do you think that would work? I’ve made this recipe many times at home for just my family and it’s our favorite.
I think that’s a great idea! I’ve never tried that so please circle back and tell me how it worked out 🙂 Enjoy!
It worked perfectly! I cooked for the minimum time of 35 minutes. Then, covered with foil and wrapped in thick towels as soon as it came out of the oven. Transported an hour away. Lined my slow cooker with a bag, put the cooker on high for 5 minutes to warm it up, then turned down to keep warm. I placed the egg casserole into the slow cooker in serving sized pieces. It was on warm 1.5 hours before we needed to serve. I had many compliments. Delicious!
Can I add aliced avocado?
I would add the avocado on top at the end after the casserole is baked 🙂
Can you omit the cheese?
Sure!
I am going to try without the cheese, and put in nutritional yeast – and ground flax seed.
This recipe was so yummy! I even added some poblanos (i’m not big on green peppers). I’ve been having it for breakfast everyday this week and it’s satisfying and filling!
Can you make this ahead and store overnight before baking in the morning?
Absolutely! 🙂
Made this for brunch last weekend and it turned out delicious!
Thanks for the recipes.