Made with eggs, sausage and fresh vegetables this Sausage Breakfast Casserole is a healthy and low carb recipe that is perfect to enjoy any time of day. As an added bonus you can prep this casserole the night before so it is perfect for brunch with guests or a family holiday.
I often make a dish of this casserole on Sunday afternoon and then divide it into servings for a quick low carb breakfast during the week.
This egg casserole goes perfectly with these Easy Drop Biscuits. If you are serving breakfast or brunch for a crowd cook up a batch of bacon in the oven to save time. For a delicious brunch add something sweet these Blueberry Muffins or unexpected like Grape Salad or a fun Bloody Mary Bar.
I often make a dish of this casserole on Sunday afternoon and then divide it into servings for a quick easy breakfast during the week. I find that planning ahead is a great way to keep myself accountable to making good food choices.
How to make a Breakfast Casserole: (Scroll down for the full recipe!)
- ground sausage
- hash browns
- cheddar cheese
- green bell pepper
- ted bell pepper
- salt and pepper
- scallions (optional)
- 9×13 baking pan or casserole dish
- mixing bowl
- nonstick spray
- Preheat oven to 350 degrees and prepare a 9×13 pan with nonstick spray then set aside to prepare the casserole.
- In a large skillet cook the sausage until no longer pink drain away and set aside in a bowl to cool.
- Return the skillet to the stovetop and add the green bell pepper, red bell pepper, and onion. Cook until bell peppers tender and the onions are translucent, about 4-5 minutes. Add the garlic and cook for an additional minute or until fragrant.
- In a medium sized bowl, whisk the eggs, milk, salt and pepper until well incorporated.
- In a large mixing bowl, add the cooked sausage, cooked vegetables, egg mixture, thawed hash browns, and 1 cup of the cheddar cheese. Mix well.
- Transfer the mixture into the prepared casserole dish and bake for 40-50 minutes or until the eggs in the middle of the dish are cooked through and set.
- Remove the dish and sprinkle the remaining 1 cup of cheddar cheese. Cook for another 5-8 minutes or until cheese is melted.
- Allow the casserole to cool for 5 minutes before serving. Garnish with sliced scallions if desired.
Variations and Substitutions:
- Swap the pork sausage for turkey sausage, chorizo or even ground Italian sausage.
- Don’t like sausage? Try cooked ham or cooked crumbled bacon instead.
- Use a different kind of cheese. Use your favorite or try Swiss, Mozzarella, Monterey Jack or Colby Jack cheese.
- Add a few veggies: add spinach, sautéed mushrooms, or sautéed broccoli that’s been chopped into bite size pieces.
Refrigerator: Place leftovers in an airtight container for up to five days. Reheat individual portions by reheating in the microwave in 30 second increments until warmed through. For reheating in the oven transfer to oven safe pan or dish and then place in a 350 degree oven for 2-4 minutes or until desired temperature.
Freezer: Place leftovers in an airtight container or freezer safe zip top bag and freeze for up to three months. Thaw in the fridge overnight before reheating.
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Sausage Breakfast Casserole
Made with eggs, sausage and fresh vegetables this Breakfast Casserole is a healthy and low carb recipe that is perfect to enjoy any time of day.
- 1 pound ground pork or turkey sausage
- ½ cup green pepper chopped
- ½ cup red pepper chopped
- ¼ cup onion chopped
- 4 cloves minced garlic
- 12 eggs
- 1/3 cup milk
- 1 20- ounce bag frozen hash browns thawed
- 2 cups shredded cheddar cheese divided
Brown the sausage meat in a large skillet over medium-high heat until it is thoroughly cooked and the meat is no longer pink. Move the cooked meat to a bowl to cool.
Return the skillet to the stovetop and add the green pepper, red pepper, and onion in the drippings from the sausage. Cook until tender and the onions are translucent, about 4-5 minutes. Add the garlic and cook for an additional minute or until fragrant.
Preheat the oven to 350 degrees.
To a medium sized bowl, add the eggs, half and half, salt, and pepper. Whisk well to incorporate.
In a large bowl, add the meat, cooked vegetables, egg mixture, hash browns, and 1 cup of the cheddar cheese. Mix well.
Spray a large casserole dish with cooking spray. Pour the hash brown mixture into the casserole dish and spread evenly.
Place the casserole dish into the oven and bake for 40-50 minutes or until eggs are cooked through in the middle of the dish.
Remove the dish and sprinkle the remaining 1 cup of cheddar cheese. Return the dish to the oven and cook for an additional 5 minutes or until the cheese has melted.
Remove the dish from the oven and let it cool for 5-10 minutes.
Serve warm with sliced green onion for garnish.
Baking time will depend on the depth of the dish, so just keep an eye on it about every 10-15 minutes. I used a 9x13 dish for this recipe and it turned out great at 45 minutes.
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