Egg and Sausage Breakfast Casserole
Craving a hearty breakfast without the carb overload? This protein-packed egg and sausage casserole delivers bold flavors and satisfying comfort in every bite.
Loaded with savory sausage, tender vegetables, and melty cheese, this make-ahead wonder fits perfectly into your low-carb lifestyle. Perfect for busy weekdays, weekend brunches, or when you need to feed a hungry crowd.
Variations & Substitutions
For the cheese, while sharp cheddar is my go-to, mozzarella works beautifully too. The veggie combinations are endless – try mushrooms, different colored bell peppers, or kale instead of spinach.
For those watching their dairy intake, you can use unsweetened almond milk instead of cream, though the texture won’t be quite as rich.
Tips & Tricks for Perfect Results
Layer your ingredients properly! I always start with the meat layer, followed by the veggies, then pour the egg mixture over everything. Let the casserole rest for about 5-10 minutes after baking – this helps it set properly and makes cutting easier.
If you’re meal prepping, you can assemble everything the night before and refrigerate, then bake in the morning.
Making the Recipe Stand Out
I love adding fresh herbs like rosemary or thyme to the egg mixture for an aromatic twist. For extra flavor, try using a combination of cheeses – maybe some pepper jack for heat or gruyere for nuttiness.
The key is to ensure your veggies are well-seasoned and not overcooked before adding them to the casserole.
Storage & Reheating
You can store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual portions wrapped in plastic wrap and foil for up to 3 months.
When reheating, I recommend letting frozen portions thaw overnight in the fridge. Reheat in the microwave for quick meals, or for better texture, warm in a 350°F oven for about 15 minutes.
Egg and Sausage Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage pork, turkey, or chicken
- 12 large eggs
- 1/3 cup heavy cream or half-and-half
- 1½ cups shredded sharp cheddar cheese
- 1 red bell pepper diced
- ½ cup onion chopped
- 3 cups baby spinach roughly chopped
- 1 teaspoon dried mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F and coat a 9×13 baking dish with nonstick spray.
- Brown the sausage in a large skillet over medium-high heat until crumbled and cooked through.
- In the same skillet, sauté onions and peppers until softened (about 6 minutes), then add spinach and cook until just wilted.
- Transfer the sausage and veggie mixture to your prepared baking dish.
- In a large bowl, whisk together eggs, cream, salt, pepper, and dried mustard. Stir in the shredded cheese.
- Pour the egg mixture over the sausage and veggies, stirring to combine evenly.
- Bake for 35-40 minutes until set and lightly golden on top.
