Sausage, Cheese and Veggie Breakfast Casserole
Imagine waking up to the savory aroma of a delightful breakfast casserole that combines the goodness of sausage, cheese, and a medley of vibrant vegetables. This Sausage, Cheese and Veggie Breakfast Casserole is not just a dish; it’s a morning hug on a plate. Perfect for family gatherings or meal prep, this casserole is hearty, satisfying, and packed with flavor. Let’s dive into what makes this breakfast casserole a must-try!
What Sets This Recipe Apart
This breakfast casserole stands out for several reasons. First, it combines sweet Italian chicken sausage with a colorful array of vegetables, making it not only delicious but also nutritious. The use of both whole eggs and egg whites provides a wonderful texture while keeping the dish light. The blend of mozzarella and Parmesan cheeses adds a creamy richness that elevates the whole experience. Plus, it’s incredibly versatile; you can easily customize it with your favorite ingredients or what you have on hand.
Ingredient Rundown
Before we get started, let’s take a closer look at the ingredients you’ll need:
- 7 oz sweet Italian chicken sausage, removed from skin
- Olive oil spray for greasing the baking dish
- 1 3/4 cups part-skim mozzarella, shredded (for gluten-free, check labels)
- 1 tbsp olive oil
- 1/3 cup chopped shallots
- 5 oz sliced shiitake mushrooms
- 1 cup chopped roasted red bell peppers, from a 12 oz jar
- 1 1/2 cups finely chopped broccoli florets
- 8 large whole eggs
- 4 large egg whites
- 1/4 cup fat-free milk
- 2 tbsp grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Toolbox for This Recipe
To make your cooking experience smooth and enjoyable, gather these essential tools:
- Baking dish (9×13 inches works well)
- Large mixing bowl for combining ingredients
- Whisk for beating eggs
- Cutting board for chopping veggies
- Knife for easy prep
- Skillet for cooking the sausage and veggies
Build Sausage, Cheese and Veggie Breakfast Casserole Step by Step
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your casserole bakes evenly and comes out perfectly fluffy.
Step 2: Prepare the Baking Dish
Spray your 9×13 inch baking dish with olive oil spray to prevent sticking. Set it aside as you prepare the filling.
Step 3: Cook the Sausage
In a skillet over medium heat, add the sweet Italian chicken sausage. Use a spatula to break it apart and cook until browned and cooked through, about 5-7 minutes. Remove from heat and let it cool slightly.
Step 4: Sauté the Vegetables
In the same skillet, add 1 tablespoon of olive oil and heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Then, add the sliced shiitake mushrooms and continue to cook for another 4-5 minutes until they are tender. Stir in the chopped roasted red bell peppers and broccoli, cooking until just tender, about 2 more minutes.
Step 5: Whisk the Eggs
In a large mixing bowl, whisk together the whole eggs, egg whites, and fat-free milk until well combined. Add the kosher salt and ground black pepper, mixing well.
Step 6: Combine Ingredients
Add the cooked sausage and sautéed vegetables to the egg mixture. Stir in the shredded mozzarella and grated Parmesan cheese until everything is evenly coated.
Step 7: Pour and Bake
Pour the entire mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is lightly golden.
Step 8: Cool and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious Sausage, Cheese and Veggie Breakfast Casserole!
No-Store Runs Needed
You might be pleasantly surprised that many ingredients for this recipe are common kitchen staples. Here’s a quick checklist:
- Sweet Italian chicken sausage (or substitute with ground turkey or beef)
- Eggs and egg whites
- Milk (can be any kind, including plant-based)
- Shredded cheese (mozzarella or any cheese you prefer)
- Olive oil and seasonings
- Vegetables (fresh or frozen variations work)
Problems & Prevention
Like any dish, there can be a few hiccups. Here’s how to avoid common issues:
- Overcooked Casserole: Keep an eye on the baking time. If it’s browning too quickly, cover it loosely with foil.
- Not Enough Flavor: Adjust seasoning to taste. Don’t be shy with the salt and pepper!
- Soggy Bottom: Ensure the vegetables are not overly wet before adding them to the egg mixture. Drain any excess liquid.
- Eggs Not Set: If the casserole jiggles when you shake it, give it additional time in the oven.
Cooling, Storing & Rewarming
To keep your Sausage, Cheese and Veggie Breakfast Casserole fresh and delicious, follow these tips:
- Cooling: Allow the casserole to cool for about 10-15 minutes before cutting to help it set up better.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Rewarming: Reheat in the microwave or in the oven at 350°F until warmed through.
Sausage, Cheese and Veggie Breakfast Casserole Q&A
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s going in cold.
What other vegetables can I add?
Feel free to get creative! Spinach, zucchini, or even asparagus can be great additions. Just make sure to chop them finely and sauté them to ensure they cook evenly.
Can I use different types of cheese?
Yes, you can substitute mozzarella with cheddar, Monterey Jack, or any cheese of your choice. Just keep in mind that different cheeses may alter the flavor slightly.
Is this casserole suitable for meal prep?
Definitely! This casserole is perfect for meal prep. It’s hearty and filling, making it a great grab-and-go option for busy mornings.
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Wrap-Up
This Sausage, Cheese and Veggie Breakfast Casserole is a delightful way to start your day. With its combination of savory sausage, creamy cheese, and colorful vegetables, it’s sure to become a family favorite. Whether enjoyed on a busy weekday morning or as part of a leisurely weekend brunch, this casserole is easy to make and even easier to love. So gather your ingredients, roll up your sleeves, and let’s make breakfast a delicious affair!
Sausage, Cheese and Veggie Breakfast Casserole
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your casserole bakes evenly and comes out perfectly fluffy.
- Step 2: Prepare the Baking Dish: Spray your 9x13 inch baking dish with olive oil spray to prevent sticking. Set it aside as you prepare the filling.
- Step 3: Cook the Sausage: In a skillet over medium heat, add the sweet Italian chicken sausage. Use a spatula to break it apart and cook until browned and cooked through, about 5-7 minutes. Remove from heat and let it cool slightly.
- Step 4: Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Then, add the sliced shiitake mushrooms and continue to cook for another 4-5 minutes until they are tender. Stir in the chopped roasted red bell peppers and broccoli, cooking until just tender, about 2 more minutes.
- Step 5: Whisk the Eggs: In a large mixing bowl, whisk together the whole eggs, egg whites, and fat-free milk until well combined. Add the kosher salt and ground black pepper, mixing well.
- Step 6: Combine Ingredients: Add the cooked sausage and sautéed vegetables to the egg mixture. Stir in the shredded mozzarella and grated Parmesan cheese until everything is evenly coated.
- Step 7: Pour and Bake: Pour the entire mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is lightly golden.
- Step 8: Cool and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious Sausage, Cheese and Veggie Breakfast Casserole!
Notes
- Allow the casserole to cool for 10-15 minutes before cutting to help it set better.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- You can freeze individual portions for up to 3 months; thaw overnight in the fridge before reheating.
