Egg, Sausage, And Cheese Breakfast Casserole
All About This Egg, Sausage, And Cheese Breakfast Casserole
This Egg, Sausage, And Cheese Breakfast Casserole is the perfect dish to take to a brunch with girlfriends, or even a teacher appreciation breakfast. Better yet, make it on a Sunday night and you have breakfast taken care of for the entire week!
I like to serve this breakfast casserole with some fresh fruit. I find that it balances out the savory components of the dish really well, and you can feel good about adding an extra serving of fruit to your day!
If you’re a breakfast lover like I am, you will also want to check out these Peanut Butter And Banana Pancakes from my friend Freya over at Sweeter Than Oats!
Variations To This Recipe
Not only is this Egg And Sausage Breakfast Casserole delicious, but it’s extremely versatile! You can substitute turkey sausage for chicken sausage, you can use whatever vegetables you have on hand, you can add cayenne pepper to give it a little kick… get creative!
What You’ll Need
Equipment
- 9×13 baking dish
- Knife
- Cutting board
- Frying pan
- Spoon
- Large bowl
- Whisk or fork
Ingredients
- Cooking spray
- Chicken sausage
- Onion
- Bell pepper
- Eggs
- Salt
- Pepper
- Regular shredded cheese
- Fat free shredded cheese
How To Make This Egg, Sausage, And Cheese Breakfast Casserole
First, preheat your oven to 350 degrees and spray a 9×13 baking dish with cooking spray. In a frying pan over medium heat, brown the sausage. Once the sausage has browned, drain the fat and set aside. In the same frying pan, sauté the onion and bell pepper until soft. Whisk the eggs in a bowl and season with salt and pepper. Put the sausage, onion, and bell pepper on the bottom of the baking dish and pour the eggs on top. Sprinkle the shredded cheese on top and bake for 35-40 minutes until the eggs are set and the cheese is melted and bubbly.
Prepping, Storing, And Freezing Instructions
If I’m making this breakfast casserole for an early morning event, I’ll go ahead and assemble it the night before, leaving off the cheese. In the morning, I’ll add the cheese and pop it in the oven. By the time I’m ready to go, I’ve got a piping hot, bubbly breakfast casserole in hand as I walk out the door!
If you’re making this for breakfast for the week ahead, just put the baking dish in the fridge for the week. Alternatively, if you prefer to freeze it, I would recommend freezing it in individual portions wrapped in plastic wrap or aluminum foil. Then, night before you want to eat it, you can put your serving in the fridge to thaw overnight. In the morning, you can microwave it for about 40-50 seconds, or you can even pop it in the oven. SO EASY.
Nutritional Information
This Egg, Sausage, And Cheese Breakfast Casserole makes eight servings. Each serving comes out to 267 calories, 5 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
More Breakfast Recipes
Are you looking for more breakfast recipes? Be sure to check out my Healthy Mushroom, Asparagus, And Tomato Frittata, Apple Pie Baked Oatmeal, and Peach Cobbler Baked Oatmeal!
If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.
Egg, Sausage, And Cheese Breakfast Casserole
Equipment
- 9x13 baking dish
- Knife
- Cutting board
- Frying pan
- Spoon
- Large bowl
- Whisk or fork
Ingredients
- Cooking spray
- 1 pound chicken sausage
- 1 onion, diced
- 1 bell pepper, diced
- 12 eggs, whisked
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup regular shredded cheese
- 1/2 cup fat free shredded cheese
Instructions
- Preheat your oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
- Brown the sausage in a skillet over medium heat and drain. Set aside.
- Sautee the onion and bell pepper for a few minutes until soft.
- Whisk the eggs in a bowl and season with salt and pepper.
- Put the sausauge, onion, and bell pepper in the bottom of the baking dish and pour the eggs on top.
- Sprinkle the shredded cheese on top.
- Bake for 35-40 minutes until the eggs are set and the cheese is bubbly.
Notes
Nutrition
