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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:

Sausage, Cheese and Veggie Breakfast Casserole

4.92 from 23 votes
4
Cals:230
Protein:19
Carbs:7
Fat:13.5
This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.
Course: Breakfast, Brunch
Cuisine: American
This Sausage, Cheese and Veggie Breakfast Casserole is made with Italian chicken sausage, broccoli, roasted peppers and mozzarella cheese.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 8 Servings
Serving Size: 1 square

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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 square, Calories: 230 kcal, Carbohydrates: 7 g, Protein: 19 g, Fat: 13.5 g, Saturated Fat: 4 g, Cholesterol: 216 mg, Sodium: 496 mg, Fiber: 1 g, Sugar: 2 g

Categories:

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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107 comments on “Sausage, Cheese and Veggie Breakfast Casserole”

  1. 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!

  2. 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!

  3. 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!

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

    1. 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.

  5. 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?

  6. 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!

  7. 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???

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

  9. 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.

  10. 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.

  11. Avatar photo
    KATHY METCALF

    MADE IT THIS MORNING HAD ALL THE INGREDIENTS IN THE HOUSE MY HUSBAND LOVED IT THANKS FOR ANOTHER GREAT BREAKFAST RECEIPE IDEA. WILL HAVE LEFT OVERS FOR LUNCH THIS WEEK.

  12. Avatar photo
    Sandra Wilson

    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!

  13. Pingback: Skinnytaste Meal Plan (April 16-April 22) | Site Title

  14. 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!