Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Sausage, Egg, & Veggie Casserole

Sausage, Egg, & Veggie Casserole from #breakfast #recipe #egg

Let’s get our egg casserole on, shall we? I think everyone knows by now I’m an egg white girl, but that doesn’t mean that I deprive my husband of eggs. The man LOVES eggs. A few years ago he would be known to eat 2 dozen eggs in one week. I know some might be concerned about his cholesterol levels. Fear no-more they are perfectly normal.  He has cut down to about just one dozen eggs a week, and with that comes this Sausage, Egg, & Veggie Casserole. This casserole is ideal for entertaining.  Especially if you have a few egg lovers you are feeding. I made this for a few hungry guys the other month and they devoured it. Luckily, I also had a big fruit salad and my homemade cinna-buns alongside. This meant that my husband was the lucky guy of 2 extra slices of this casserole. I must add that this casserole re-heated beautifully over the course of the following 2-days. I even slapped a piece of this sausage, egg, & veggie casserole between an everything bagel. Making for the ultimate breakfast sandwich.

Sausage, Egg, & Veggie Casserole from #breakfast #recipe #egg

 So if you are entertaining this weekend for mother’s day and want to make a light breakfast casserole that is chocked full of meat and veggies I would highly suggest you make my Sausage, Egg, & Veggie Casserole. Note, that if you don’t have all the veggies on hand or if you don’t like one of the vegetables you can always omit or replace with another vegetable. Either way if you are a lover of all things eggs you must give this easy casserole recipe a try!

Print Recipe

Sausage, Egg, & Veggie Casserole

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 8 oz breakfast sausage
  • 1/2 shallot, minced
  • 1/2 yellow bell pepper, diced
  • 3 white mushrooms, sliced
  • 5 eggs
  • 1 cup whole milk
  • 1 cup cheddar cheese, shredded
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 pieces of honey-wheat bread, cut in 1x1 pieces
  • Cooking spray


  1. In a frying pan, cook breakfast sausage for about 5 minutes on medium-high heat ( make sure to break the sausage into bite-size pieces). Add the shallot, yellow bell pepper, and white mushrooms to the pan. Cook for 5 minutes on medium heat until the veggies start to cook through. Turn the heat off and place the sausage/veggie mixture to the side.
  2. Preheat the oven to 400 degrees Fahrenheit.
    In a large bowl, beat eggs with whole milk, cheddar cheese, Dijon mustard, salt, and pepper. Then add the two pieces of bread to the egg mixture (cut the bread in 1x1 pieces).
  3. Mix well with a spoon then add sausage/veggies to the egg mixture. Using an oven-proof casserole dish and spray with cooking spray. Then add the egg mixture to the casserole dish. Bake in the oven for 30 minutes at 400 degrees.
  4. Remove from the oven and serve immediately.

Katie Original Recipe

Remember, to check out all of these other amazing recipes for Brunch Week.

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Pin Chat Live! Brunch Week Chat via KatiesCucina.comChristine & Terri will be hosting Pin Chat Live tomorrow, Saturday, May 11 from 2-3pm EST. The chat is similar to a twitter chat but on Pinterest and you can even watch them on a Google+ Hangout OnAir. If you can make it you’ll have the chance to win prizes from Lodge Cast Iron just for participating! Make sure you follow the #BrunchWeek Pinterest board. The will also be announcing all the giveaway winners for the big $1800 giveaway!



Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74

24 Responses to “Sausage, Egg, & Veggie Casserole”

  1. Tasha @ ThatsSoYummy posted on May 10, 2013 at 8:31 am (#)

    This looks perfect! yum

  2. Jane's Adventures in Dinner posted on May 10, 2013 at 10:04 am (#)

    Looks so lovely and fluffy! Yum!

  3. Suzanne posted on May 10, 2013 at 10:25 am (#)

    Just about every church gig I play has breakfast between services for us, and there is always an egg/meat/vegetable casserole. Even though I’m also an egg white gal, I devour a pice of the casserole.

  4. Tara posted on May 10, 2013 at 3:41 pm (#)

    I love casseroles like this. They are so easy and so delicious, thanks for sharing on #BrunchWeek!!

    • Katie replied on May 12th, 2013 at 10:43 am

      Thanks Tara! Casserole’s are ideal for any brunch gathering!

  5. Nutmeg Nanny posted on May 15, 2013 at 8:11 pm (#)

    I love a good casserole 🙂 this one looks fantastic! You can’t go wrong with sausage & egg!

    • Katie replied on May 17th, 2013 at 6:53 am

      Thanks Brandy! I agree–the guys loved it!

  6. anonymous posted on December 14, 2015 at 4:32 pm (#)

    Bake for 30 minutes at 40 degrees or 400 degrees?

    • Katie replied on December 14th, 2015 at 9:50 pm

      400 degrees! Thanks–great catch! I’ll update it now 😉


  1. Pingback: Brunch Week: Bacon Flowers and Souffle Pancakes

  2. Pingback: Vanilla Bean Cookie Bars - Rachel Cooks

  3. Pingback: American Girl Chip-and-Ham Scramble | Lanie Smith | The Vintage Cook

  4. Pingback: A Drink Recipe For Brunch: Mango Lime Bellinis

  5. Pingback: Poutine Hash #brunchweek - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

  6. Pingback: Whole Wheat Blueberry and Sour Cream Pancakes

  7. Pingback: Mix Up Some Recipes For Mom: Day 6 of Brunch Week | Savory and Sweet Eats

  8. Pingback: Grand Marnier Fruit Salad #BrunchWeek | Noshing With The Nolands

  9. Pingback: Turtles French Toast #BrunchWeek | Cravings of a Lunatic

  10. Pingback: Watermelon Sangria | Real Housemoms

  11. Pingback: Croque Monsieur Strata #BrunchWeek - White Lights on Wednesday

  12. Pingback: Sweet Remedy Mini Breakfast Pizzas for Brunch Week » Sweet Remedy

  13. Pingback: #BrunchWeek: Candied Bacon Brownies with Walnuts | {i love} my disorganized life

  14. Pingback: RECIPES: June 28 - Beaverdale Farmers Market, Des Moines

  15. Pingback: Brunch Week: Dark Chocolate-Orange & Walnut Banana Bread - The Kitchen Prep Blog

Leave a Comment