Sausage and Veggie Breakfast Egg Casserole Recipe I love making this casserole and heating up the leftovers for a quick weekday breakfast.
5 from 7 votes
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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.
Course Breakfast
Cuisine American
Keyword casserole, sausage
Prep Time 10 minutes
Cook Time 45 minutes
resting time 15 minutes
Total Time 55 minutes
Servings 6 servings
Calories 467 kcal
Author Debi

Ingredients

  • 14 ounces cooked sausage chopped sliced, and quartered
  • 1 tablespoon olive oil
  • 1 large red bell peppers diced
  • 1 cup shredded carrots
  • 1 cup small broccoli florets
  • ½ teaspoon salt
  • pepper to taste
  • 12 large Eggland's Best eggs
  • ½ cup milk
  • ½ cup shredded pepperjack cheese
  • ½ cup shredded Cheddar cheese

Instructions

  1. Preheat the oven to 375º F. Spray a large casserole dish or a deep 9x13-inch pan with non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. Add the cooked vegetable mixture to the sausage in the prepared casserole dish and gently stir together to distribute mixture evenly. Set aside.
  5. 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.
  6. Sprinkle casserole with shredded Cheddar cheese.
  7. 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.

Recipe Notes

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.

Nutrition Facts
Sausage and Veggie Breakfast Egg Casserole
Amount Per Serving
Calories 467 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 14g88%
Cholesterol 393mg131%
Sodium 1036mg45%
Potassium 479mg14%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 4955IU99%
Vitamin C 40.8mg49%
Calcium 233mg23%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.