This sausage and veggie breakfast casserole is the one-dish breakfast that feeds the whole table without a pancake in sight. Juicy browned pork sausage, tender zucchini, and wilted cabbage bake in a rich egg custard with mayonnaise, Dijon, and plenty of sharp cheddar. It's a make-ahead keto breakfast at 5 g net carbs per serving, made for lazy weekend brunches.
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 (10.6 oz) diced zucchini
• ¼ cup / 40g (1.41 oz) diced yellow onion
• 2 cups / 140g (4.9 oz) shredded cabbage
• 3 large eggs
• ½ cup / 115g (4.1 oz) mayonnaise
• 2 tbsp / 30g (1.06 oz) Dijon mustard
• 1 tbsp dried ground sage
• 1½ cups / 170g (6 oz) 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 (240 ml) 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 (0.18 oz)
• 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 (0.18 oz) 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.
Pro Tips
- Drain the excess grease from the skillet after browning the sausage and vegetables before layering them into the dish, so the casserole sets up instead of swimming.
- Stir 1 cup of the cheddar into the egg custard and reserve the remaining 1/2 cup for the top — cheese in every bite plus a golden, melted crust.
- Swap in bell peppers, mushrooms, or spinach for variety, but cook them down with the sausage first so they don't release water into the custard.
- Bake at 375°F (190°C) for 25–30 minutes, until the center is set, the edges are bubbly, and the cheese on top is golden brown and melted.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days, and individual portions rewarm in the microwave for a quick weekday breakfast.
Frequently Asked Questions
Can I make this breakfast casserole ahead of time?
Yes — it's designed for exactly that. Bake it, refrigerate, and rewarm portions in the microwave; the flavors settle in beautifully overnight.
Can I freeze sausage and veggie casserole?
Portion it first, freeze the pieces, and thaw them overnight in the fridge before rewarming. The egg custard holds up reasonably well to the round trip.
Is this casserole keto?
One of six servings has about 5 g net carbs with 20 g of protein and 42 g of fat. The sausage, cheddar, and mayo-based custard keep it solidly keto.
What vegetables can I swap in?
Bell peppers, mushrooms, or spinach are the recipe's suggested additions. Cook them with the sausage first so extra moisture doesn't thin the custard.
Recipe card below.
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Sausage and Veggie Breakfast Casserole
Ingredients
Method
- Directions
- Preheat your oven to 375°F / 190°C. Lightly grease a 9x9 inch (or similar 2-quart) casserole dish.
- 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.
- 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.
- In a medium bowl, whisk together the eggs, mayonnaise, mustard, dried sage, cayenne pepper, salt, and black pepper until smooth and fully combined.
- Stir 1 cup (240 ml) of the shredded cheddar cheese into the egg mixture.
- 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.
- 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.
