Sausage, Egg, & Veggie Casserole

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.

 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!

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

Christine & 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!

Sausage, Egg, & Veggie Casserole

This casserole is ideal for entertaining.  Especially if you have a few egg lovers you are feeding. 

No ratings yet

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 276kcal

Author: Katie's Cucina

Ingredients

• ▢ 8 oz breakfast sausage
• ▢ ½ shallot minced
• ▢ ½ yellow bell pepper diced
• ▢ 3 white mushrooms sliced
• ▢ 5 eggs
• ▢ 1 cup whole milk
• ▢ 1 cup cheddar cheese shredded
• ▢ 1 teaspoon dijon mustard
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 pieces of honey-wheat bread cut in 1x1 pieces
• ▢ Cooking spray

Instructions

• 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.
• 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).
• 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.
• Remove from the oven and serve immediately.

Nutrition

Calories: 276kcal | Carbohydrates: 4g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 632mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 19mg | Calcium: 206mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!