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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 a great recipe! I used zucchini instead of broccoli because that is what was on hand. Even my non mushroom lovers enjoyed it! Added my usual Cholula Hot Sauce. Will def be on my brunch rotation! Thanks for another great recipe!

  2. This is very good.  We have chickens and a lot of eggs.  I made it close to the recipe except used whole eggs exclusively.  

  3. Can I freeze this casserole before baking? I’ve made it many times and my family loves it but I’m bringing it to the mountains and would like to pre-make three casseroles to use each day. Thanks!

  4. 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!

  5. 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

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