Sausage, Cheese and Veggie Breakfast Casserole

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This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.Breakfast Casserole

I love the convenience of making a large breakfast casserole when I have friends and family over for breakfast or brunch.  It’s also great for meal prep, you can make it ahead and heat it up during the week.

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

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. This would also go great with Crispy Hash Browns.

How To Make a Breakfast Casserole

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.

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

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

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

More Breakfast Casserole Recipes:

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.
Print WW Personal Points
4.91 from 21 votes
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Sausage, Cheese and Veggie Breakfast Casserole

230 Cals 19 Protein 7 Carbs 13.5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 8 Servings
COURSE: Breakfast, Brunch
CUISINE: American
This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.


  • 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


  • Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Place half of cheese into the baking dish.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1square, Calories: 230kcal, Carbohydrates: 7g, Protein: 19g, Fat: 13.5g, Saturated Fat: 4g, Cholesterol: 216mg, Sodium: 496mg, Fiber: 1g, Sugar: 2g
WW Points Plus: 6
Keywords: breakfast bake, breakfast casserole, Cheese and Veggie Breakfast Casserole, christmas breakfast casserole, Sausage, sausage breakfast casserole

This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.


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This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.

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  1. I never write reviews, but this deserves it! The texture and Parmesan cheese whisked in are perfect. I do usually make a couple of mods though: I have always subbed spinach or kale for the broccoli and because I just can’t get used to the idea of broccoli and eggs lol, and then I do veggie sausage crumbles or real Jimmy Dean’s breakfast sausage crumble. The latter is definitely not as healthy as the chicken sausage…but it is good. Lastly, I sub half of the mozzarella with feta (both on top and bottom) and it adds a great extra bit of flavor and holds up well being baked!

  2. No Ww link for sausage cheese egg bake?

  3. This is my go to base for egg bakes. It always turns out well and you can customize it based on what you have. Just made it again for brunch and it was demolished. This time I made it with Turkey Italian sausage, bacon, bell peppers, spinach, tomatoes, onion & Italian cheese blend. I’ve also subbed unsweetened almond milk and it’s turned out great

  4. Delicious.  I added spinach, used low fat cheddar cheeese instead of maozzarela and 1/2 tsp red pepper flakes.  Very filling and rischin flavors.

  5. This was delicious! Thanks for the recipe 🙂 

  6. 🥚🥘eggs*cellent🥘🥚

  7. This was amazing! I used organic breakfast chicken sausage with sage from Wegmans. Other than that change, I used all of the other ingredients listed. It reheats nice in the microwave. This one is a keeper!

  8. I was making barbacoa at the same time and used the chipotle peppers in adobo instead of red peppers since I had some left over. It turned out great!

  9. SO SO SO GOOD! I used turkey sausage crumbles because that’s what I could find at the store, and I didn’t find that it changed the FS points value. This was delicious! I also added some garlic powder just because. I will definitely be making this again!

  10. Yummy, trying to this today, Its a full fill recipe of nutrition

  11. I love this recipe, but when I “create” this recipe on the WW website and app, it comes out to 9points, not 4.

    • Hi Kathy. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  12. This looks so good.  I have a question in regards to printing the recipes.   In the past, whenever I hit Print Recipe the picture would also appear on the top right hand corner.  For some reason whenever I hit Print Recipe the picture disappears.   Did the format recently change or is it an error on my end?  I love all the printed recipes with the picture showing.   Does anyone else have this issue?

  13. I made this last night and reheated it this morning. AMAZING!!! The flavors all blend together so well! I even brought some for a coworker and she loved it also! I will 100% be making this again and again! Breakfast is my weakness, so I’m so grateful to find some healthy, satisfying breakfast recipes on your site. I cannot thank you enough!

  14. Hi, can I leave out the mushrooms and it won’t affect the recipe. Also I wanted to add spinach to it. How much do you recommend?? Should I cook it first???

  15. Good morning and Merry Almost Christmas!  Have you ever used the carton egg whites with the whole eggs? Would they work the same?

  16. This was delicious. I made it for a jewelry party and everyone loved it. I used all whole eggs but that was the only difference. Thanks so much. Your recipes are always great.

  17. Would I use 12 whole eggs if I didn’t use the egg whites? Thanks!

  18. I cooked this recipe yesterday to have breakfast ready all week. I ate my first portion this morning with a few grapes on the side and it was all delicious. I made the recipe exactly as written and loved it! Thanks for all of the wonderful ideas.


  20. Could you replace the eggs with eggbeaters?

  21. I made it this morning. It is delicious! I had to substitute Jenny o turkey sausage for the chicken sausage because it’s what I had but the WW free style points came out the same so no difference. Great recipe!  Thank you!

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  23. I love this recipe as is – I’ve made it many times. I also love how I can change it up to suit my needs. Today, I had 2 chicken spinach feta sausages, so I decided to give it a Greek flavor profile.i omitted the mushrooms and subbed some dehydrated tomatoes from our garden that I soaked in some hot water. for the roasted peppers (sun dried would work, too)!  I added some fresh leftover spinach and some chopped canned artichoke hearts (brine, not oil) along with the broccoli,artichokes and tomatoes after sautéing the shallots. I used low fat cheddar instead of mozzarella. After putting the sausage and veggie mixture, I sprinkled with 6 ounces of fat free feta, poured the egg mixture and sprinkled with the remaking cheddar.  Thanks for the inspiration!

  24. Do you have to use roasted peppers?

  25. Can you
    This at
    Night and cook it the next morning 

  26. I used Aidell brand chicken sausage(already cooked), but i noticed last time I was at store, they has chicken sausage raw in casing like Italian style pork. Gonna try that next time. I followed directions and casserole came out perfect!. This is the first one I tried, and I am now a convert to your recipes.1

  27. What brand of sausage do you buy? I’m having a hard time finding any in my area.

  28. This is a good one. I’ve made it several times, using whatever veggies I have on hand and I use ham instead of sausage. My family loves it. Thanks Gina!

  29. This was delicious. I didn’t have sausage or broccoli so I used bacon and chopped spinach. I cut the recipe in half because it is just me eating it. The only thing I would do next time is cook it for less time. It wasn’t burnt but, darker than I would like. Love this sight.

  30. So easy and so delicious! I love that it’s on the meal plan and can freeze for the rest of the week!

  31. I made this last night for breakfast today and it turned out delicious! I omitted the sausage and replaced it with ham. Yummy! So happy I found this site. Great work, Gina!

  32. My husband and I are trying to overhaul our eating habits so I made this exactly as the recipe is listed for him to eat in the mornings before work instead of hitting a diner. Hubby just came out to try a nibble and he loved it.

  33. This looks SO good…If I only had an 8 by 11 pan, would I just use same amount of ingredients and cut into 6 slice portions instead? Would it be a similar calorie level?
    Thanks! I make your food religiously!

  34. I made a version of this without mushrooms,which I do like, and omitted the sausage. I also made a half recipe and LOVED it!

  35. If I made these in a regular sized muffin pan, how many would be a serving?  

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  46. Excellent casserole! I made this for a retreat and had requests for the recipe. I’ve also made this at home and eliminated the mozzarella cheese. It was even good without this. I divided it up into individual servings and froze the extra to use later.

  47. How long will this stay good in the refrigerator?

  48. Are these the updated WW Flex points!? 

  49. Made this today, really tasty definitely will make again!

  50. This was delicious. I made it as written, except I used fresh peppers as I didn’t have roasted

  51. Delicious!

  52. I made this for my husband over the weekend, and one for myself without the meat. Both were fantastic!!!

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  55. This casserole is delicious! It’s a great take on the breakfast casserole without all the bread!!! My family loved it!!!

  56. Can this be made at 350? I have to bake something else simultaneously. Would it work or ruin it? Thanks!

  57. what would the substitution be to make it only with egg whites?

    • She mentioned in her description that using only egg whites made it too spongy, but I guess you could try it and see if that texture works for you or not. Could be a personal preference.

  58. I’m throwing a beach weekend and was going to make this recipe one morning– do you think I could cook some of the veggies and sausage ahead of time, just to cut down some of the work the morning of? Thanks for the awesome recipe!

  59. OK, I see this now.  My bad.  

    Lesson # 4 – One of the questions I get the most from people is if a dish can be frozen and how. Here’s what I do – I cut the leftovers in portions and freeze them. This way whenever I need breakfast in a hurry, I reheat them and know exactly what my portions are. These Ziploc® Containers with One Press Seal come in all sizes and stack easily in the freezer to save space. 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.

  60. Does this have any saturated fat per serving?

  61. Can this be frozen before it's cooked?

    • I’m wondering the same thing.  It is categorized as being freezer-friendly.  But, I’m not sure if I should cook it and re-heat it or leave it uncooked and frozen and then cook it.

  62. Gina … can this be made the night before and then baked Christmas morning?

  63. Can this be made ahead of time put in the freezer?

  64. My sister-in-law put this together for breakfast this morning, and it was so good! She let it brown a little more on the edges, and everyone loved it–I know that's just a personal taste thing though. Hard not to eat too much of it, but at least we know it's good for us!

  65. Looks so wholesome and delicious.I will have a try today.Thanks!

  66. In the oven!!! I forgot to get broccoli so I used the fresh asparagus that I had on hand and some kale! Smells sooo gooo!!! Thank you Gina!!!

  67. Can I make today and cook in am

  68. How long does this keep in the fridge?

  69. This was perfect! I have tried many breakfast casseroles, usually involving bread, and always been a tad disappointed. Now I won't look anymore for other recipes. We added hot sauce to ours – otherwise we made it exactly as written. Next time we will try some other veggie mixes, but I think they will always include the roasted peppers, which I would not have thought to use. This one was perfect for Christmas with the colors you chose. Maybe the Ziploc bags part was a bit obvious (and not normally necessary), but I do love them and have Costco boxes of all the sizes on my shelf. I'm glad they sponsor you because I benefit from your recipes. Despite the flack given here (and maybe because of it), you did a great job getting their name out.

  70. I made this for Christmas breakfast and everyone, even my veggie-avoiding father-in-law, loved it! I did use regular Italian sausage (couldn't find chicken Italian) and a regular onion (no shallots in the store) because I waited till too close to Christmas to shop for ingredients!

  71. ThIs was fantastic!

  72. Made this for Christmas morning- awesome and a crowd pleaser! Great leftover too, will definitely make it again

  73. I made this for Christmas morning. We all really liked it and have lots of leftovers that are easy to heat up. Great recipe!

  74. This was great and super convenient for guests this morning! Merry Christmas Gina!

  75. Just made this with my own combination of veggies I had on hand and it turned out wonderfully. Will definitely make again. I love Ziploc bags! I can't imagine my busy household without them!

  76. Can you use almond milk instead of skim?

  77. I have a Christmas morning guest who has dairy allergies. Are you aware of a cheese substitute that would still allow me to make the recipe?

  78. This was delicious! I made this for an early Christmas dinner with our family Thank you for the great recipe. Have a merry Christmas!

  79. I just love breakfast casseroles. They make a lot and heat up nicely for leftovers. It's a win win in my book.

  80. Thanks for the recipe AND all the tips Gina! You rock!

  81. Where can I get these kind of mushroom?

  82. Made this recipe this morning – It's in the oven! I realized as I was cooking it that you never specifically mention when to put in the peppers…with the broccoli and sausage at the end? Or with the shallots and mushrooms?

    • Thanks for pointing that out, I add it after the mushrooms cook since they are already cooked. I just updated the directions.

  83. I love breakfast casseroles. I have a Christmas Eve tradition to assemble everything right in the baking dish and keep it in the fridge, and then I bake it Christmas morning while the kids are opening their presents.

    • Yes me too!

    • I wish I would of been so wise to do so. Got an amazing recipe, which I made two years ago and forgot that it needed to sit over night or for at least 6 hours, quite the surprise this morning when I got ready to put it together.. DOH! However, this recipe worked fine since I had all the ingredients in hand! Thanks Gina.. and by the way, your cookbook is one of my favorite and comes in use all the time.. Thanks!

  84. This sounds perfect for Christmas morning. I love having something with protein on the table to cancel out all the sweets!