Sausage and Veggie Breakfast Egg Casserole – Delicious and easy to make breakfast casserole that’s right at home at a special holiday brunch like Christmas or Easter, as well as any regular weekday.
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Welcome to Easter Brunch Week! I’m so excited the bring this week to you. Not only will I be bringing you a bunch of tasty recipes that are perfect for any brunch, but so are many of my blogger friends!
I love making this casserole and heating up the leftovers for a quick weekday breakfast. Just pop a serving into the microwave, and you’ve got a healthy hot breakfast in no time flat.
I’ve made this casserole many times. I first stared making it at Christmas time. I tried another breakfast casserole and thought it could use a little work. Well, maybe it needed a lot of work. So, I started to create my own.
The veggie mixture I used was the same one that I put in my breakfast omelets. They are the veggies I always seem to have in the fridge, and they are the veggies that my family loves. So it’s a win-win.
And I love those bags of shredded carrots from the produce section. They make life so easy. No peeling. A little chopping, but only if you want. And, most of the time I don’t even measure them. I just take a handful from the bag.
The Photo above: how to easily cut sausages. Slice lengthwise along the sausage. Then slice each of those halves lengthwise so you have quartered the sausage. Now slice the quarters width wise into chunks.
What kind of sausage should you use?
Use your favorite!
I’m a big believer in using what already tastes good to you. Also, with something like a casserole, it doesn’t have to be exact. A little more, a little less of something, one ingredient over another. It’s all yummy. So, if your package of sausage is 12 ounces or 16 ounces, it’s all good.
I love the Kielbasa Sausage veggie links from Tofurky. That’s how I made the breakfast casserole that you see in the pictures. Those are my favorite vegetarian sausages. And that’s usually what I cook with.
Of course, not everyone will want veggie sausages.
So, feel free to use your favorite. Kielbasa, Andouille, chicken, pork. It’s all good. Some sausages are very salty. If this is the case with yours, leave the salt out of the casserole. I find that when I use salty sausages, there’s no need for the additional salt.
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Easter Brunch Week
This week, we’re sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors HERE.
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Other great recipes using Eggland’s Best
Check out some of the other great recipes from some very talented bloggers involved in Easter Brunch Week!
Avocado Toast Puff Pastry Squares from The Baking Fairy
Strawberry Milkshake Waffles from The Mandatory Mooch
Eggs Benedict Waffles from Cheese Curd in Paradise
Pear Bread from An Affair from the Heart
Sausage and Veggie Breakfast Egg Casserole Recipe
Sausage and Veggie Breakfast Egg Casserole
- Preheat the oven to 375º F. Spray a large casserole dish or a deep 9x13-inch pan with non-stick spray. Set aside.
- Chop the sausage. Slice lengthwise along the sausage. Then slice each of those halves lengthwise so you have quartered the sausage. Now slice the quarters widthwise into chunks. See the photos for cutting details. Place the chopped sausages in the casserole dish.
- In a large skillet, add the olive oil, and heat over medium-high heat. Once oil is hot, add chopped red pepper and carrots, the until vegetables are tender and starting to show some brown, about 6-7 minutes. Add the chopped broccoli and continue to cook about 3 minutes, until all veggies look softened with some browning. Season with salt and pepper.
- Add the cooked vegetable mixture to the sausage in the prepared casserole dish and gently stir together to distribute mixture evenly. Set aside.
- In a medium bowl, whisk together eggs, milk, and the shredded pepperjack cheese. Pour egg mixture evenly over sausage and vegetable mixture, and gently stir to distribute veggies throughout.
- Sprinkle casserole with shredded Cheddar cheese.
- Bake for approximately 30-45 minutes or until edges start to brown, and casserole pulls away from the edges. Allow to cool at least 15 minutes before serving.
Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Cooked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.