Veggie & Sausage Egg Casserole
This Veggie & Sausage Egg Casserole is an easy breakfast option you can make-ahead for the whole family to enjoy.
It’s loaded with veggies, protein, and has creamy goat cheese for an extra bite of deliciousness.
It’s so simple to put together, contains less than 10 ingredients and is great for holidays, brunches, or family vacations.
I love making this on the weekends to use up for breakfast throughout the week.
Ingredients Needed:
What you’ll need to make this Veggie & Sausage Egg Casserole:
- Chicken sausage (nitrate-free)
- Brussel sprouts
- Kale
- Eggs
- Milk
- Goat cheese
- Garlic powder
- Salt and pepper
How to Make This Veggie & Sausage Egg Casserole:
Prep: Spray a 9×13 pan with cooking spray. Layer the chopped Brussel sprouts and kale, and diced chicken sausage in the pan.
Mix: In a mixing bowl, whisk together the eggs, milk, goat cheese, garlic, salt and pepper. Pour on top of the veggies and chicken sausage.
Bake: Place in a preheated 375 degrees F. oven for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Enjoy! Serve warm, or store extras in the fridge or freezer for later use.
Substitutions & Additions:
Want to swap out the veggies? You can substitute any veggies you’d like. That’s what’s so great about egg casseroles like this, you can use whatever veggies you have on hand!
Other options could be: spinach, broccoli, peppers, cauliflower or onions.
Can You Make These Into Egg Cups?
You definitely can!
If you want to make a smaller batch of this recipe, putting them into egg cups is a great way to do this!
Follow the recipe the same way, but layer the veggies, chicken sausage and egg mixture into individual muffin tins (instead of the casserole dish).
Bake in a 375 degree F. oven for 20-25 minutes, or until toothpick inserted into the middle of a muffin cup comes out clean.
Storage for Breakfast Casserole:
Store this egg casserole in an airtight container in the fridge for up to one week, or freeze in a freezer-safe container for up to 3 months.
If you make them into egg cups, you can also freeze extras by placing them in a freezer-safe container for up to 3 months.
More Simple Breakfast Ideas:
Peaches & Pecan Overnight Oats
Simple Banana Zucchini Bread with hard boiled eggs
Yogurt parfaits made with fruit and Easy Homemade Granola
Veggie & Sausage Egg Casserole
Ingredients
- 3 cups Brussel sprouts, finely diced
- 3 cups kale, chopped
- 2 chicken sausage (nitrate-free), diced
- 12 eggs
- 1 cup milk of choice
- 4 oz. goat cheese
- 1 tsp. garlic powder
- 1/4 tsp. salt and black pepper
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9×13 pan with cooking spray.
- Layer the chopped Brussel sprouts, kale, and diced chicken sausage (I used apple chicken sausage) in the pan.
- In a mixing bowl, whisk together the eggs, milk, goat cheese, garlic, salt and pepper. Pour on top of the veggies and chicken sausage.
- Place in an oven for 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 10 minutes before serving. Store extras in the fridge or freezer for later use.
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