Tired of the same old breakfast routine? Shake things up with this incredibly savory and satisfying Sausage and Veggie Breakfast Casserole! It’s a one-dish wonder, loaded with juicy pork sausage, fresh zucchini, and a rich, cheesy egg custard. Best of all, it comes together in under an hour, making it the perfect fuss-free meal for a lazy weekend brunch or a brilliant make-ahead option for busy weekday mornings. It’s hearty enough to keep you full and focused all day long!
Ingredients
• 1 lb / 450g ground pork sausage
• 2 cups / 300g diced zucchini
• ¼ cup / 40g diced yellow onion
• 2 cups / 140g shredded cabbage
• 3 large eggs
• ½ cup / 115g mayonnaise
• 2 tbsp / 30g Dijon mustard
• 1 tbsp dried ground sage
• 1½ cups / 170g shredded sharp cheddar cheese, divided
• Pinch of cayenne pepper, to taste
• Salt and black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C. Lightly grease a 9×9 inch (or similar 2-quart) casserole dish.
3. In a large skillet over medium-high heat, cook the ground pork sausage, breaking it up with a spoon, until browned. Add the diced zucchini and onion and cook for 5-7 minutes, until tender. Stir in the shredded cabbage and cook for another 2 minutes until it wilts.
4. Drain any excess grease from the skillet and transfer the sausage and vegetable mixture to your prepared casserole dish, spreading it in an even layer.
5. In a medium bowl, whisk together the eggs, mayonnaise, mustard, dried sage, cayenne pepper, salt, and black pepper until smooth and fully combined.
6. Stir 1 cup of the shredded cheddar cheese into the egg mixture.
7. Pour the egg and cheese mixture evenly over the sausage and vegetables in the casserole dish. Sprinkle the remaining ½ cup of cheddar cheese over the top.
8. Bake for 25-30 minutes, or until the center is set, the edges are bubbly, and the cheese on top is golden brown and melted.
Nutritional Information
• Nutritional Info
• Serves 6
• Calories: 480
• Fat: 42g
• Net Carbs: 5g
• Protein: 20g
Pro Tips
• Prepare the casserole the night before (without baking), cover, and refrigerate. Add an extra 5-10 minutes to the baking time when cooking from cold.
• Feel free to swap the veggies! Bell peppers, mushrooms, or spinach would all be delicious additions. Just be sure to cook them down with the sausage first.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick and easy breakfast.
FAQ
Q: Can I make this breakfast casserole ahead of time
A: Yes, this casserole is perfect for making ahead. You can assemble all the ingredients in the casserole dish the night before, cover, and refrigerate. When you’re ready to cook, you may need to add 5-10 minutes to the baking time.
Q: Is this sausage and veggie breakfast casserole keto-friendly
A: With only 5g of net carbs per serving, this recipe is an excellent choice for a keto or low-carb diet. Ensure you use a sugar-free pork sausage to keep the carb count as low as possible.
Q: What other vegetables can I use in this casserole
A: This recipe is very versatile. You can easily swap the zucchini and cabbage for other low-carb vegetables like bell peppers, mushrooms, or spinach. Just be sure to cook them with the sausage until tender before assembling the casserole.
Q: How do I store and reheat leftovers
A: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick and easy breakfast or lunch.
