Egg and Sausage Casseroles are perfect for breakfast and brunch. It is an easy make-ahead breakfast casserole loaded with cheese, bacon, sausage, and peppers. This dish is an excellent breakfast option for the keto, low-carb, and paleo diets.
I love baking this casserole when I am hosting brunch at my home, just combine all the ingredients, then throw the dish in the oven and get back to other chores until it is finished baking. The casserole is a great way to sneak nutritious veggies and protein in the diet.
I usually prepare it ahead in the evenings and bake in the next mornings for breakfast. Even the baked casserole stays well in the refrigerator for up to 3 – 4 days. Heat the casserole in the microwave oven until warm through and serve.
The best part about this casserole is you do not need to serve any sides!! Just a piece of casserole and fresh berries are filling and satisfying.
Tips for baking best egg and Sausage casseroles:
Eggs are the base of this casserole!! Beating eggs with spices until fluffy is a key step for the smooth textured casserole. Cooking the veggies before layering in the baking dish is important. Once I layered the raw veggies in the baking dish and casserole turned out soggy. The water content from the veggies oozes out while baking and messed up the casserole.
I added paprika in the eggs for a flavor and kick, you can leave that out. Baking the casserole in a low – medium heat 350 or 375 degrees are perfect for the rightly baked eggs and cheese. Don’t rush the baking time by increasing the heat of the oven that burns the cheese and veggies.
Sausage Egg Casserole Hash Browns:
Sausage egg casserole hash browns are just similar to this recipe. Except layering hash browns to the bottom of the baking dish then layer the veggies on the top of the hash browns then pour the beaten egg mixture over the vegetables and top with shredded cheese and crumbled bacon. Bake in a pre-heated 375 degrees oven for 40 – 45 minutes, until a knife inserted in the center and comes out clean. Let stand 8 to 10 minutes before cutting into pieces.
Smart Cooking Tips:
- You can add mushrooms, spinach and green onions in this casserole.
- You can swap the sausage for ham or leave it out.
- You can leave out bacon too for a vegetarian option.
Egg and Sausage Casseroles are perfect for breakfast and brunch. It is an easy make-ahead breakfast casserole loaded with cheese, bacon, sausage, and peppers. This dish is an excellent breakfast option for the keto, low-carb, and paleo diets.
- 4 no Large Eggs
- 0.50 lb Breakfast Pork/Turkey Sausage
- 3 cups Vegetables Chopped
- 1 cup Shredded Cheddar Cheese
- 0.50 tsp Salt (to taste)
- 0.50 tsp Black Pepper Powder
- 0.25 cup Bacon Shredded
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Pre-heat the oven to 375 degrees and spray a baking dish with oil.
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Heat a pan, add sausage, crumble into small pieces with a spatula and cook until the sausage color changes to brown. Add chopped vegetables and saute until the vegetables become soft. Drain on the paper towels and set aside.
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Beat the eggs, salt, and black pepper powder together until fluffy.
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Layer the baking dish with sausage and veggies mixture evenly, then pour the eggs slowly all over the sausage mixture, then spread shredded cheese and top with crumbled bacon.
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Bake in a pre-heated 375 degrees oven for 30 – 35 minutes until a knife inserted in the center and comes out clean. Let the casserole stand for 10 minutes before cutting into small pieces.
How to serve egg and sausage casserole?
Serve egg and sausage casserole with a side of fresh berries or fruit salad.