Breakfast Casserole with Sausage, Eggs, and Veggies Recipe
This hearty Breakfast Casserole with Sausage, Eggs, and Veggies is a delicious and comforting start to your day. Featuring a savory blend of hot pork sausage, fresh vegetables, fluffy eggs, and creamy cheese, it’s a perfect dish for weekend brunch or meal prepping ahead. The casserole is baked to golden perfection, offering a satisfying texture balanced with rich flavors and ample protein. Versatile and customizable, it can be adapted to your preferred veggies or lighter cream options.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 lb hot pork sausage
- ½ large onion, chopped
- 1 chopped red bell pepper
- 2 chopped carrots
- 1 chopped head of broccoli
- 1 thinly sliced sweet potato, peeled (optional)
Egg Mixture
- 8 large eggs, slightly scrambled
- 4 cups heavy whipping cream
- Salt and pepper to taste
Cheese
- 2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350℉ (175℃). Grease a 9×13 inch casserole dish thoroughly with butter to prevent sticking.
- Cook Sausage: Heat a skillet over medium-high heat. Add the hot pork sausage, breaking it up with a spatula, and cook until browned and no longer pink, about 5-7 minutes.
- Sauté Vegetables: To the cooked sausage, add the chopped onion, red bell pepper, and carrots. Continue cooking and stirring until the vegetables are softened, about 5 minutes.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 8 eggs, 4 cups heavy whipping cream, and salt and pepper until well combined and slightly frothy.
- Assemble Casserole: Butter the casserole dish if not done earlier. Lay a single or double even layer of thinly sliced sweet potatoes on the bottom (if using). Next, spread the sausage and sautéed vegetables evenly over the potato layer. Add the chopped broccoli on top.
- Pour Egg Mixture: Carefully pour the egg and cream mixture evenly over the layered ingredients in the casserole dish. Sprinkle shredded cheddar cheese evenly on the top layer.
- Bake: Place the casserole uncovered in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick or knife in the center; it should come out clean.
- Cool and Serve: Allow the casserole to cool for 5-10 minutes before slicing and serving. This helps it set and makes for easier portions.
Notes
- You can substitute heavy whipping cream with half and half or 2% milk for a lighter option, though it may affect the casserole’s fluffiness.
- This casserole is highly customizable: try adding asparagus, mushrooms, cauliflower, or swapping vegetables to fit your taste and dietary needs.
- Store leftovers covered in the refrigerator for 2-3 days. Reheat gently in the oven at 325°F to avoid overcooking or drying out.
- The microwave can be used for reheating, but it may cause edges to become dry.
- For lower carb, omit the sweet potato or replace it with cauliflower as a base layer.
Keywords: breakfast casserole, sausage breakfast, baked eggs, savory breakfast bake, brunch recipe, vegetable casserole
