My Sausage and Egg Casserole is packed with flavor that’s a low-carb delight. Crumbled sweet breakfast sausage combined with ooey-gooey cheesy goodness from cheddar cheese is a fabulous base. Then add in broccoli and peppers for a veggie combo to bring amazing flavor which makes a hearty breakfast.
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 makes this a winner for everyone.
My friends, this breakfast casserole is ah-mazing! It’s a low-carb breakfast casserole made without potatoes or bread and jam-packed with flavor from the sausage and veggies!
A great way to feed a family or a large crowd quickly too! Perfect for any Holiday!
Sausage Egg Casserole:
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!
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 and Egg Casserole FAQs:
Can I swap out ingredients in the recipe?
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.
Feel free to swap out the sausage and use either cooked crumbled bacon or ham, delicious.
What cheese is best to make this Sausage and Egg Casserole?
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.
The recipe uses frozen broccoli florets, can fresh broccoli be used?
After making this breakfast casserole many times, frozen broccoli florets are the easiest! If using fresh broccoli florets, add them in with the red pepper. You may need to saute about 5-6 minutes to ensure the broccoli is cooked through.
How far in advance can I make this breakfast bake?
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.
Can I freeze this recipe?
Yes. After baking, you can freeze the extra pieces individually, well wrapped and defrost overnight as needed. Reheat at 350 degrees for about 10 minutes.
How long can the finished casserole sit on the buffet table?
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.
Try out some of my favorite recipes such as Hash Brown Cups from Joanna at Everyday Made Fresh. They would be great on any brunch table.
I also love Cindy’s plant-based recipe Pumpkin Bundt Cake with Caramel Sauce. Her website is Veggie Fun Kitchen, such delicious food.
Pro tips for making a great Sausage and Egg Casserole:
- 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.
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- Casserole Carrier: these carriers are great for holidays, pot lucks, and picnics.
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How to make Sausage and Egg Casserole
- Preheat oven 375 degrees.
- Spray a 9 by 13-inch casserole dish with non-stick spray. Set aside.
- Saute the sausage meat until all browned. Remove sausage and set aside. Drain off any excess fat from the pan
- Saute shallot and red pepper for about 4 minutes. Add in and saute the broccoli for another minute.
- Stir in the cooked crumbled sausage.
- Pour the sausage mixture evenly into the prepared casserole dish.
- Sprinkle shredded cheese over the mixture.
- In a large bowl, whisk the eggs, milk, parsley, basil, garlic powder, black pepper, and salt to combine well.
- Pour over the sausage mix.
- Bake uncovered for 30 minutes. The center of the casserole should not be jiggly! (jiggly being my very technical cooking term)
- Remove the casserole from the oven. Let it sit a few minutes. Slice and enjoy!
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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
- 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
- 1 cup shredded cheddar cheese, or another of your favorite cheese
- Preheat oven to 350 degrees.
- In a large saucepan over medium heat, spray saucepan with non-stick spray.
- Saute breakfast sausage, shallot, red pepper, and broccoli until sausage is brown and veggies are soft. Set aside.
- Spray a 9x13 baking pan with non-stick spray.
- In a medium bowl whisk the eggs, milk, parsley, basil, garlic powder, black pepper, and salt.
- Pour egg mixture into the casserole dish.
- Add the sausage, veggies, shredded cheese to the casserole dish. Stir to blend ingredients.
- Bake 25 covered with aluminum foil.
- Remove foil. Let bake another 5 minutes or until the casserole is cooked through.