Our Sausage Egg Casserole is packed with a flavor that's a low-carb delight. This is a perfect breakfast casserole
Crumbled breakfast sausage combined with ooey-gooey cheesy goodness from cheddar cheese, broccoli, and red peppers for a veggie combo to bring amazing flavor which makes a hearty breakfast.
❤️ Why you'll love this recipe
- Whether you are having everyone in for a holiday brunch or want an egg dish that can be made ahead and used throughout the week, this is your recipe!
- Sausage Egg casserole is a great brunch recipe, Mother's Day, Easter, Sunday brunch, any family gathering.
- My friends, this breakfast casserole is made without potatoes so it's a great keto breakdfast casserole.
- This is a great egg casserole to make on a Sunday to have all week for a quick breakfast. Just cut into squares and wrap individually in plastic wrap. Reheat when ready to eat.
- breakfast sausage, removed from casing
- red pepper
- broccoli florets, semi defrosted and chopped
- large eggs
- 2% milk
- dried parsley
- dried basil
- garlic powder
- black pepper
- shredded cheddar cheese
- non-stick baking spray
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- Casserole Carrier: these carriers are great for holidays, pot lucks, and picnics.
- 9x13 Casserole: everyone needs one of these casserole pans.
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven 375°F. Spray a 9" by 13" casserole dish with non-stick spray. Set aside.
Step 2: Saute the sausage meat until all browned. Remove sausage and set aside. Drain off any excess fat from the pan
Step 3: Saute shallot and red pepper for about 4 minutes. Add in and saute the broccoli for another minute.
Step 4: Stir in the cooked crumbled sausage.
Step 5: Pour the sausage mixture evenly into the prepared casserole dish.
Step 6: Sprinkle shredded cheese over the mixture.
Step 7: In a large bowl, whisk the eggs, milk, parsley, basil, garlic powder, black pepper, and salt to combine well.
Step 8: Pour the egg mixture over the sausage mixture.
Step 9: Bake uncovered for 30 minutes, or until the center of the casserole is firm, it should not be jiggly! (jiggly being my very technical cooking term)
Step 10: Remove the casserole from the oven. Let it sit for a few minutes. Slice and enjoy!
Leftovers can be stored in an airtight covered container for 2 days.
After baking, extra pieces can be frozen individually. Place the egg pieces on a baking sheet to freeze for about 30 minutes. This will keep the pieces from freezing together.
Then wrap well in plastic wrap and aluminum foil use a food saver to freeze the egg pieces. Defrost overnight as needed. The pieces can also be cooked from a frozen stat, wrapped in aluminum foil. Reheat at 350°F for about 15-20 minutes.
Expert Tip: Feel free to swap out the sausage and use either cooked crumbled bacon or ham, delicious.
- Use fresh breakfast sausage and remove from casing.
- Saute the sausage, drain and discard excess fat so your casserole is not greasy.
- After trying both fresh and frozen broccoli florets. Frozen broccoli is easier to use for this recipe.
- Semi-defrost the broccoli and chop it up for the casserole.
- Pre-shredded cheese can be used as a shortcut in this recipe.
Frequently Asked Questions
I love the versatility of this casserole. Follow the recipe exactly or sub out any veggies! My Mom doesn't like broccoli, so I substitute spinach, zucchini, or mushrooms when I make her this recipe.
You can make the recipe a day ahead and keep it in the fridge until you are ready to reheat it. Reheat at 350F for about 10 minutes.
I've made this many, frozen broccoli florets are the easiest! If using fresh broccoli florets, add them in with the red pepper. You may need to saute for about 5-6 minutes to ensure the broccoli is cooked through.
Or blanch the broccoli for about 3 minutes and place in an ice bath before adding to the egg mixture.
Cheddar is generally what I use as that is what my family enjoys. Colby Jack, Swiss, Mozzarella, and Gruyere cheese all work! Any combo your family enjoys will work.
You can keep the sausage and eggs on the table for about one to two hours. For details on egg safety, I refer to the FDA, food and safety website
- Vary the protein and use either bacon or ham.
- Use leftover ham in the egg casserole.
- Use a chopped green onion instread of a shallot.
- Add in some dry mustard for a little zing.
- Any color, yellow, orange, or green bell pepper can be added into the egg mixture.
- A great recipe to use up vegetables that need to be cooked that are at the end of their refrigerator life.
- You can use egg whites if there is a concern of cholestrol.
- Cheddar is a favorite but gruyere cheese, swiss, mozzarella, and goat cheese are all great choices.
Next time, try our scrumptious Loaded Veggie Egg Scramble is another delicious breakfast choice.
Mini egg quiche is another great brunch recipe to have alongside the Sausage Egg Casserole.
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Recipe originally published May 20, 2020. Updated December 9, 2021 for user experience.
Sausage and Egg Casserole
- 1 pound breakfast sausage, removed from casing
- 1 medium shallot, peeled and diced
- 1 large red pepper, seeded and diced
- 2 cups broccoli florets, semi defrosted and chopped
- 1 cup shredded cheddar cheese, or another of your favorite cheese Note
- 10 large eggs
- ⅓ cup 2% milk whole milk can be used
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- salt, to taste
- non-stick baking spray
- Preheat oven to 350°F. Spray a 9" x 13" baking pan or casserole dish with non-stick spray. Set asde.
- In a large saucepan over medium heat, spray saucepan with non-stick spray.
- Saute breakfast sausage for about 5 minutes, until almost all the pink is gone and meat mostly brown.
- To the pan, add in diced shallot, red pepper, and broccoli until sausage for about 6-7 more minutes until the sausage is brown, veggies are soft.
- If there is excess grease, drain and discard the extra grease.
- Add the sausage/ veggie mixture to the prepared casserole dish.
- Sprinkle the shredded cheese over the sausage mixture. Set aside.
- In a medium-size mixing bowl, whisk the eggs, milk, parsley, basil, garlic powder, black pepper, and salt.
- Pour egg mixture into the casserole dish over the cooked sausage and cheese.
- Cover with aluminum foil. Bake in the preheated oven for 25 -30 minutes. The casserole will be almost cooked through.
- Remove foil. Let bake another 5 minutes or until the casserole is cooked through. The center of the egg casserole will not be soft or jiggle.
- Remove from the oven, slice, and serve.
When hosting a brunch or feeding the family, everyone wants make-ahead meals that just need to be popped in the oven to heat quickly. Nothing is worse than running around the kitchen cooking last-minute recipes.
This flavor-packed Sausage and Egg Casserole is the solution. A must make for all your brunch and lunch parties. Full of cheesy goodness and loaded with crumbled sausage and veggies make this a winner for everyone.
A great way to feed a family or a large crowd quickly too! Perfect for any Holiday!
When my kids were small I quickly realized I needed to have a slew of easy recipes that I could prepare quickly. I love breakfast but I don't love getting up in the morning! Having recipes on the ready that can pop in the oven or reheated is a big plus for me!