Our Sausage Egg Casserole is an easy low-carb breakfast that is a crowd pleaser.
Pork sausage combined with eggs, cheddar cheese, broccoli, and red peppers for a delicious combo to bring amazing flavor which makes a hearty breakfast.
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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, for Mother's Day, Easter, Sunday brunch, or any family gathering.
- My friends, this breakfast casserole is made without potatoes so it's a great keto breakfast casserole.
- This is a great egg casserole to make on a Sunday to have all week for a quick breakfast. Cut into squares and wrap them individually in plastic wrap. Reheat when ready to eat.
Ingredients
- ground pork sausage
- shallot
- red pepper
- broccoli florets
- large eggs
- milk
- dried parsley
- dried basil
- garlic powder
- black pepper
- salt
- shredded cheddar cheese
- non-stick baking spray
🍲 Equipment
- Casserole Carrier
- 9x13 Casserole
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven to 375°F. Spray a 9" by 13" casserole dish with non-stick spray. Set aside.
Step 2: In a large mixing bowl, whisk eggs, milk, cheese, parsley, basil, garlic powder, black pepper, and salt to combine well. Set aside.
Step 2: Saute the sausage meat until browned. Remove sausage and add to the egg mixture. Remove all but 1 Tablespoon of grease in the pan to saute vegetables.
Step 3: Add the veggies to the pan and saute for about 5 minutes to soften the vegetables.
Step 4: Stir the vegetables into the egg mixture.
Step 5: Pour the egg mixture evenly into the prepared casserole dish.
Step 6: Cover the casserole dish with foil and bake for 35 minutes. The casserole is almost baked through.
Step 7: Remove the foil from the casserole dish and finish cooking the casserole for another 10 to 15 minutes.
Remove the casserole from the oven. Let it sit for a 5 minutes. Slice and serve with additional shredded cheese and fresh herbs, optional.
Storage
Leftovers can be stored in a covered airtight container for 2 days.
Freezer Instructions:
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 state, wrapped in aluminum foil. Reheat at 350°F for about 15-20 minutes.
Eileen's Tips for Success
- 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.
Variations
- Protein - Use leftover ham or crumbled bacon in the egg casserole.
- Onion - Use a chopped green onion or yellow onion instead of a shallot.
- Extra Flavor - Add in some dry mustard for a little zing.
- Peppers - Any color, yellow, orange, or green bell pepper can be added to the egg mixture.
- Use leftovers - A great recipe to use up vegetables that need to be cooked or leftover veggies.
- Cheese - Cheddar is a favorite. Gruyere cheese, Swiss, mozzarella, and goat cheese are all great choices.
- Liquid - Heavy cream can replace the milk.
Frequently Asked Questions
You can make the recipe a day ahead and keep it in the fridge until you are ready to reheat it. Reheat at 350°f for about 15 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.
Serving Suggestions
Are you having brunch?
Blueberry Lemon Ginger Iced Tea, just delicious.
Add my easy Blueberry Scones and Apricot Glazed Ham to the buffet table.
Serve hash browns, roasted potatoes, or a fresh fruit salad for a nicely balanced meal.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
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Sausage and Egg Casserole
Equipment
Ingredients
Instructions
- Preheat oven to 350°F. Spray a 9" x 13" baking pan or casserole dish with non-stick baking spray. Set aside.
- In a large mixing bowl, whisk 10 large eggs, ⅓ cup whole milk 1 cup cheddar cheese (shredded), ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon kosher salt. Set aside.
- In a large skillet over medium heat add 1 pound ground pork sausage, breaking up sausage as it browns, and cook sausage until browned through and no longer pink, about 5 to 7 minutes.
- Use a slotted spoon to remove crumbled cooked sausage and add it to the egg mixture. Drain off and discard excess grease, leaving about 1 Tablespoon in the saute pan to cook the vegetables.
- To the pan, over medium heat, add 1 medium shallot, 1 large red pepper, and 2 cups broccoli florets to soften the vegetables, about 5 minutes. Remove from heat. Let cool slightly.
- Stir the cooled vegetables into the egg mixture.
- Pour the egg mixture into the prepared casserole dish.
- Cover with aluminum foil. Bake in the preheated oven for 30 to 45 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 the egg casserole from the oven and let rest for about 5 minutes. Slice and serve with additional cheddar cheese and chopped herbs, optional.
Nutrition
Notes
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If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀This recipe was originally published on May 20, 2020. It has been republished for reader experience.
