This Sausage, Cheese and Veggie Breakfast Casserole is an Italian-inspired twist on a brunch classic. Made with sweet Italian chicken sausage, sautéed broccoli, shiitake mushrooms, roasted red peppers and melty part-skim mozzarella, it’s hearty, flavorful and ideal for make-ahead breakfasts, meal prep or a relaxed weekend brunch.
Make-Ahead Breakfast Casserole Recipe
If you prefer savory mornings, this Breakfast Casserole with Sausage, Cheese, and Veggies delivers balanced flavor and texture in every bite. Eggs form a light custard around the vegetables and sausage, and a few extra egg whites make the finished bake a bit fluffier while boosting protein. Assemble it the night before, bake in the morning, or prepare it ahead for holiday mornings and busy weeks.
Why This Breakfast Casserole Is the Perfect Brunch Dish
Making a large casserole is an easy way to feed a crowd and keep mornings simple. This version swaps traditional breakfast sausage for sweet Italian chicken sausage for an extra burst of flavor, and the mix of broccoli and roasted red peppers adds color and texture. It pairs beautifully with simple sides like crispy hash browns or fresh fruit when serving a group.
- Easy to make ahead: Assemble it the night before and pop it in the oven the next morning.
- Bright, layered flavor: Italian sausage, mushrooms and roasted peppers lift this casserole above the usual egg-and-cheese bake.
- High in protein and satisfying: Eggs, cheese and sausage provide lasting energy while the vegetables add fiber.
- Flexible: Swap vegetables, cheeses or sausage types to suit tastes or what’s in the fridge.
Sausage, Cheese and Veggie Breakfast Casserole
Prep: 10 mins · Cook: 35 mins · Total: 45 mins
Yield: 8 servings · Serving size: 1 square
Ingredients
- 7 oz (about 2 links) sweet Italian chicken sausage, removed from casings
- Olive oil spray, for skillet
- 1 3/4 cups part-skim mozzarella, shredded
- 1 tablespoon olive oil
- 1/3 cup chopped shallots
- 5 oz sliced shiitake mushrooms (or your preferred mushrooms)
- 1 cup chopped roasted red bell peppers (from a 12 oz jar or roasted at home)
- 1 1/2 cups finely chopped fresh broccoli florets
- 8 large whole eggs
- 4 large egg whites
- 1/4 cup fat-free milk (or milk of choice)
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish with oil and sprinkle half the mozzarella evenly across the bottom.
- Spray a large nonstick skillet with olive oil spray and brown the sausage over medium heat, breaking it into small pieces as it cooks. Cook until no pink remains, then transfer to a plate and set aside.
- Add 1 tablespoon olive oil to the skillet. Sauté the shallots and mushrooms until tender, about 5–6 minutes. Stir in the roasted red peppers, broccoli and the cooked sausage, cook one minute more, then remove from heat.
- Spread the sausage-and-vegetable mixture evenly over the layer of mozzarella in the baking dish.
- In a large bowl, whisk together the eggs, egg whites, milk, grated Parmesan, salt and pepper until smooth. Pour the egg mixture slowly over the vegetables and sausage. Sprinkle the remaining mozzarella on top.
- Bake for 32–35 minutes, or until a knife inserted near the center comes out clean. Let the casserole rest 8–10 minutes before cutting into eight squares and serving.
Last Step
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Nutrition (per serving)
Serving: 1 square · Calories: 230 kcal · Carbohydrates: 7 g · Protein: 19 g · Fat: 13.5 g · Saturated fat: 4 g · Cholesterol: 216 mg · Sodium: 496 mg · Fiber: 1 g · Sugar: 2 g
Ingredients You’ll Need
Notes on a few key ingredients (see exact measurements above):
- Sweet Italian chicken sausage: Adds a more complex, savory flavor than standard breakfast sausage.
- Part-skim mozzarella: Melts nicely while keeping the dish lighter.
- Roasted red peppers: Provide sweetness and color; jarred peppers save time.
- Fresh broccoli: Has better texture than frozen in this bake—finely chop the florets for even distribution.
- Eggs and egg whites: A mix of whole eggs and whites gives a tender custard without becoming sponge-like.
- Fat-free milk: Keeps the custard light; you can use regular milk or a milk alternative if you prefer.
How to Make Breakfast Casserole
Step-by-step: layer half the cheese in the prepared dish, brown the sausage, sauté shallots and mushrooms, add peppers and broccoli, mix eggs with milk and Parmesan, pour the custard over the veggie-sausage mix, top with remaining cheese, then bake until set. Rest before slicing for clean, even pieces.
Helpful Tips
- Prep ahead: Cook the sausage and sauté the vegetables in advance, then assemble and refrigerate the night before. Bake in the morning straight from the fridge (you may need an extra 5–10 minutes of baking time).
- Customize freely: Swap cheeses (Swiss, cheddar or feta), switch vegetables (asparagus, spinach, or bell peppers) or use ham or turkey sausage. Maintain the egg-to-vegetable ratio for best texture.
- Balance whole eggs and egg whites: Using some whole eggs keeps the custard rich and avoids a rubbery texture that can result from too many egg whites.
Serving Suggestions
For a quick weekday meal, pair a square with fresh fruit. For a brunch spread, serve alongside cheddar biscuits, tropical fruit salad, sheet pan home fries or hash browns for a balanced and appealing table.
Proper Storage
- Refrigerator: Store cooled slices in an airtight container for 4–5 days.
- Freezer: Portion and freeze in airtight containers; label and freeze for longer storage. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm individual portions in the microwave or reheat in a 350°F oven until heated through.
More Breakfast Casserole Ideas
- Tex Mex Breakfast Casserole
- Veggie Ham and Cheese Bake
- Spinach, Artichoke and Feta Breakfast Bake
- Breakfast Sausage and Mushroom Strata
