Sausage and Egg Casserole

Cheesy sausage egg casserole with broccoli and red peppers.

5 from 5 votes

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

Cook Time 30

Total Time 45

Servings servings

Calories 315kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

10 large eggs
⅓ cup whole milk
1 cup cheddar cheese (shredded) Note 2
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt
1 pound ground pork sausage Note 1
1 medium shallot peeled and diced
1 large red pepper seeded and diced
2 cups broccoli florets defrosted and chopped
non-stick baking spray
cheddar cheese, shredded optional garnish
chopped herbs optional garnish

US Customary - Metric

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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Jimmy Dean or Jones Dairy Farms are two choices to use for the sausage.

Note 2: 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 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 a covered airtight container for 3 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.

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