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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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4.63 from 8 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 keto breakfast casserole, sausage egg casserole, sausage egg casserole no bread
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 8 servings
Calories 315kcal
Author Eileen Kelly

Equipment

Ingredients

  • 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
  • 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

Instructions

  • 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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
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 the 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: Shredding the cheese is best and not using pre-shredded cheese which can have a bit of a film on it which makes it difficult to melt. 
Storage: 
Leftovers can be stored in an airtight covered 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 stat, wrapped in aluminum foil. Reheat at 350°F for about 15-20 minutes.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
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Nutrition

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