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Homemade Easy Sausage and Veggie Egg Casserole photo
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Easy Sausage and Veggie Egg Casserole

This Easy Sausage and Veggie Egg Casserole is a hearty, flavorful breakfast packed with veggies and cheesy goodness. Perfect for busy mornings or brunch gatherings!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Gluten-Free, Meal Prep, Quick, Sausage, Vegetarian Option
Servings: 6 servings

Ingredients

  • 1 lb ground turkey or chicken sausage
  • 1 Tbsp olive oil
  • 0.5 cup onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cups baby spinach roughly chopped
  • 2 green onions chopped
  • 12 eggs
  • 0.33 cup half and half or milk of choice
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 1 tsp dried mustard
  • 1.5 cups shredded sharp cheddar cheese or cheese of choice

Instructions

  • Preheat your oven to 350°F (175°C). This will ensure your casserole bakes evenly and comes out perfectly fluffy.
  • In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground turkey or chicken sausage. Cook until browned and fully cooked, about 5-7 minutes. Use a spatula to break the sausage into smaller pieces as it cooks.
  • Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the sausage. Sauté until the veggies are tender, about 3-5 minutes. Stir in the roughly chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a mixing bowl, crack all 12 eggs. Add the half and half (or milk), salt, pepper, and dried mustard. Whisk together until well combined and fluffy.
  • In the prepared baking dish, spread the sausage and veggie mixture evenly across the bottom. Pour the egg mixture over the top, ensuring everything is evenly distributed. Sprinkle the shredded cheddar cheese on top.
  • Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. A toothpick inserted into the center should come out clean.
  • Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before slicing into squares and serving. Enjoy warm!

Equipment

  • 9x13 Inch Casserole Dish
  • Large Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Whisk

Notes

  • This casserole is meal prep friendly and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • You can customize the veggies and protein to suit your taste or seasonal availability.
  • To reheat, microwave individual slices for 1-2 minutes or bake at 350°F until warmed through.