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A delicious egg bake made with eggs, sausage, broccoli, peppers, and cheese on a white plate with a fork and a sprig of parsley on the plate.
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4.67 from 6 votes

Sausage and Egg Casserole

A tasty combo of sausage, eggs, red pepper, shallot, broccoli, and cheese makes a delicious Egg Casserole! perfect for Easter Brunch, Mothers Day, Christmas, and New Years! Easy to prepare, bake and serve! A low-carb breakfast recipe!
Course Breakfast, Brunch
Cuisine American
Keyword Christmas, Easter Brunch, Holiday Brunch, Mothers Day, Brunch, New Years Day Brunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 315kcal
Author Eileen Kelly


  • 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
  • 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.


Note 1: Frozen broccoli florets are easy to use in this recipe. Take them out of the freezer. Let them begin to defrost. Chop into bite-size pieces. 
Note 2: If using fresh broccoli florets, saute with the red peppers so the broccoli cooks through.
Note 3: When the casserole is cooked through, a toothpick can be inserted in center and come out clean. 
Note 4: After you saute the sausage, drain and discard excess fat so your casserole is not greasy. 
Note 5: Pre-shredded cheese can be used as a shortcut in this recipe.
I am not a nutritionist. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1piece | Calories: 315kcal | Carbohydrates: 4g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 307mg | Sodium: 556mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 47.1mg | Calcium: 117mg | Iron: 2.3mg