Dinner

Breakfast Casserole with Sausage, Eggs, and Veggies Recipe

ByMaya Quinn December 7, 2025December 7, 2025

Introduction

This breakfast casserole with sausage, eggs, and veggies is a hearty and satisfying way to start your day. Packed with flavorful sausage, fresh vegetables, and a creamy egg mixture, it’s perfect for feeding a crowd or prepping ahead for busy mornings.

A rectangular baked dish with three visible layers sits inside an oven on a rack. The bottom layer is a mix of orange and green vegetable pieces, mostly broccoli florets and diced carrots. The middle layer is covered with a bubbly, melted cheese layer with small browned spots, giving a creamy off-white color. The top layer has a golden-browned cheese crust with scattered red and orange vegetable chunks peeking through. The baking dish is white with a bright yellow outer edge decorated with large, colorful red and blue roses. The oven background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb hot pork sausage
½ large onion, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 head of broccoli, chopped
8 large eggs, slightly scrambled
4 cups heavy whipping cream
Salt and pepper to taste
1 thinly sliced sweet potato, peeled (optional)
2 cups shredded cheddar cheese

Instructions

Step 1: Preheat the oven to 350℉ and grease a 9×13-inch casserole dish with butter.
Step 2: Heat a skillet over medium-high heat and add the sausage. Break it up and cook until no longer pink.
Step 3: Add the chopped onion, red bell pepper, and carrots to the skillet. Cook until the vegetables are softened.
Step 4: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until combined.
Step 5: Butter the casserole dish again. Arrange an even layer or two of sweet potato slices on the bottom, if using.
Step 6: Spread the cooked sausage and vegetable mixture over the sweet potatoes, then add the chopped broccoli.
Step 7: Pour the egg mixture evenly over all the ingredients in the casserole dish.
Step 8: Top with shredded cheddar cheese.
Step 9: Bake uncovered for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the casserole cool for 5-10 minutes before serving.

Tips & Variations

Swap in your favorite veggies such as asparagus, cauliflower, or mushrooms to customize flavor and texture.
Use half and half or 2% milk instead of heavy cream for a lighter casserole.
If you prefer, leave out the sweet potato for a lower-carb option or layer with thinly sliced potatoes instead.
Adding herbs like thyme or parsley can brighten the flavor.

Storage

Store the casserole covered in the refrigerator for 2-3 days. To reheat, warm slices gently in the oven at 325°F to prevent overcooking. The microwave works in a pinch but may dry out the edges.

How to Serve

A slice of baked casserole with three visible layers sits on a white plate with a beige rim; the bottom layer is a light crunchy crust mixed with bits of vegetables, the middle layer shows a creamy mixture with chunks of ground meat and pieces of red and yellow bell peppers, and the top layer is browned and slightly burnt cheese with melted spots of white and orange, with some cherry tomato pieces peeking through; a silver fork rests next to the slice. In the background, a yellow casserole dish decorated with red and blue flowers holds the remaining casserole, showing the same layers and colors. The scene rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.