Sausage, Cheese and Veggie Egg Bake

Eggs baked with sweet Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese. I love the convenience of making a large breakfast casserole when I have friends and family over for breakfast or brunch. I also set out some fruit, a yogurt bar, coffee and juice. You can use any combination of vegetables to make this casserole, but I love how the broccoli and roasted peppers mimic the festive Christmas colors.

Eggs baked with sweet Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese. I love the convenience of making a large breakfast casserole when I have friends and family over for breakfast or brunch. I also set out some fruit, a yogurt bar, coffee and juice. You can use any combination of vegetables to make this casserole, but I love how the broccoli and roasted peppers mimic the festive Christmas colors.

Sausage, Cheese and Veggie Egg Bake – perfect breakfast to feed a crowd and leftovers can be frozen.

One of the things I love about blogging is that I really got a chance to learn what’s important to you. Your comments and feedback only make me a better recipe developer and blogger. Last year I shared this recipe for a Ham and cheese breakfast casserole, and one of the questions everyone asked was if it could be assembled in advance.

Helpful Tips:

  • You can prep all the ingredients ahead and even cook the sausage in advance so all you have to do in the morning is a quick saute while the oven heats and bake.
  • If you hate mushrooms, or cheese, or maybe even sausage, you can use whatever you want here!! Swap mozzarella for Swiss cheese, Feta, cheddar OR leave it out. Swap mushrooms for asparagus, or swap sausage for ham. There are no rules, use what YOU like.
  • I personally prefer to use whole eggs with a few egg whites to lighten it up a bit but you can use the whole egg if you prefer. Too many egg whites gives it a spongy texture, so finding the right balance of whole eggs to egg whites is crucial, plus the yolk is good for you so don’t forget that!

How To Freeze:

Cut the leftovers in portions and freeze them in freezer safe containers. This way whenever I need breakfast in a hurry, I reheat them and know exactly what my portions are. To reheat simply thaw the night before or you can heat it up in the microwave or oven set to 350°F until heated through.

I hope you enjoy and have a Happy Holiday!!

Sausage, Cheese and Veggie Egg Bake – perfect breakfast to feed a crowd and leftovers can be frozen.

Sausage, Cheese and Veggie Egg Bake – perfect breakfast to feed a crowd and leftovers can be frozen.

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Sausage, Cheese and Veggie Egg Bake

Ingredients:

  • 7 oz (2 links) sweet Italian chicken sausage, removed from skin
  • olive oil spray
  • 1 3/4 cups part skim mozzarella, shredded (for gf, check labels)
  • 1 tbsp olive oil
  • 1/3 cup chopped shallots
  • 5 oz sliced shiitake mushrooms
  • 1 cup chopped roasted red bell peppers (from a 12 oz jar)
  • 1 1/2 cups finely chopped broccoli florets
  • 8 large whole eggs
  • 4 large egg whites
  • 1/4 cup fat free milk
  • 2 tbsp grated parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

  1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of cheese into the baking dish.
  2. Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.
  3. Add the oil to the skillet with the shallots and mushrooms and saute until vegetables are tender, about 5 to 6 minutes. Add the roasted peppers, broccoli and return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly over
    the cheese mixture.
  4. In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  5. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.

Nutrition Information

Yield: 8 Servings, Serving Size: 1 square

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 6
  • Calories: 230 calories
  • Total Fat: 13.5g
  • Saturated Fat: g
  • Cholesterol: 216mg
  • Sodium: 496mg
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 19g
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Sausage, Cheese and Veggie Egg Bake – perfect breakfast to feed a crowd and leftovers can be frozen.

 

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Sausage, Cheese and Veggie Egg Bake – perfect to feed a crowd or make ahead for breakfast for the week.