Easy Sausage and Veggie Egg Casserole

This easy sausage and veggie egg casserole makes a perfect high-protein, savory breakfast. Loaded with sautéed vegetables, leafy greens, and flavorful turkey sausage, it’s simple to prepare and a hit with families. It’s ideal for holiday mornings, brunches, or meal prep—serve with breakfast potatoes and fresh fruit for a complete meal.

Why You’ll Love This

• Hearty, healthy, and delicious—perfect for breakfast or brunch.
• Packed with protein: over 16 grams per serving, making it a great low-carb option.
• Very versatile: swap vegetables, proteins, or cheeses to suit your tastes.
• Great for meal prep and easy to convert into individual egg muffins for quick breakfasts.

Ingredients

• 1 lb ground turkey or chicken sausage
• 1 Tbsp olive oil
• 1/2 cup onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cups baby spinach, roughly chopped
• 2 green onions, chopped
• 12 large eggs
• 1/3 cup half and half (or milk of choice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried mustard
• 1 1/2 cups shredded sharp cheddar cheese (or cheese of choice)

Prep & Cook Time / Servings

• Prep time: 5 minutes
• Cook time: 45 minutes
• Total time: 50 minutes
• Servings: 12

How to Make Sausage and Veggie Egg Casserole

1. Preheat the oven to 350°F (175°C).
2. Brown the sausage. In a large skillet over medium-high heat, cook the ground sausage until crumbled and no longer pink, about 5–7 minutes. Drain any excess grease and transfer the sausage to a plate.
3. Sauté the vegetables. In the same skillet, add the olive oil and cook the chopped onion and diced bell peppers over medium heat until the onions are translucent and the peppers are softened, about 6 minutes. Add the chopped spinach and cook until just wilted. Combine the cooked sausage and vegetables in a 9×13 casserole dish coated with nonstick spray, spreading into an even layer and sprinkling with green onions.
4. Mix the eggs and cheese. In a large bowl, whisk together the eggs, half and half (or milk), salt, black pepper, and dried mustard. Stir in 1 1/2 cups of shredded cheese. Pour the egg mixture evenly over the sausage and vegetables and gently mix so everything is combined.
5. Bake. Bake in the preheated oven for 35–40 minutes, until the top is set (no longer jiggly) and the edges are golden brown. Let cool 5 minutes before slicing and serving.

Variations and Substitutions

This casserole is highly adaptable—make it your own with different ingredients and add-ins.

• More veggies: mushrooms, shredded carrots, asparagus, broccoli, kale, or zucchini all work well.
• Extra filling: add whole-grain bread cubes, crescent roll pieces, or shredded hash browns for a heartier dish.
• Make it spicy: add chopped jalapeños, a pinch of cayenne, or red pepper flakes, and serve with your favorite hot sauce on the side.
• Different proteins: swap turkey sausage for pork sausage, crumbled bacon, or a plant-based sausage alternative.
• Alternate cheeses: Colby Jack, Monterey Jack, Swiss, pepper jack, or goat cheese can change the flavor profile.

How to Make Egg Muffins (Meal Prep)

To make individual egg muffins, follow the recipe through the sauté step and divide the sausage and vegetable mixture among muffin tins instead of a casserole dish. Fill each tin about two-thirds full with the egg and cheese mixture, then bake at 375°F (190°C) for 20–25 minutes, until set. These freeze and reheat well for quick breakfasts.

Make-Ahead Instructions

You can assemble this casserole the night before. After combining the sausage, veggies, and egg mixture in the casserole dish, cover tightly with plastic wrap or aluminum foil and refrigerate overnight. Remove from the fridge about 30 minutes before baking so the dish comes closer to room temperature and cooks evenly.

Storage and Freezing

• To store: Refrigerate leftovers in an airtight container for 4–5 days.
• To freeze: Cool completely, then wrap the whole casserole tightly with plastic wrap and foil, or slice into individual portions and wrap each piece. Freeze up to 2 months.
• To reheat: Thaw overnight in the refrigerator and reheat in a 350°F oven for about 25 minutes until warmed through. Individual portions can be reheated in the microwave until hot.

Nutrition (per serving)

• Serving size: 1/12 of recipe
• Calories: 230 kcal
• Carbohydrates: 3.9 g
• Protein: 16.3 g
• Fat: 16.8 g (Saturated fat: 6.7 g)
• Cholesterol: 262 mg
• Sodium: 519 mg
• Fiber: 0.8 g
• Sugar: 1.3 g

Nutrition information is an approximation and will vary with ingredient brands and substitutions.

Notes

• Leftovers keep well and make this a great option for weekly meal prep.
• Freeze whole or in individual portions for easy breakfasts later.

Enjoy this simple, satisfying egg casserole full of protein and vegetables—perfect for feeding a crowd or for a week of quick breakfasts.