10-Minute Sausage and Veggie Breakfast Casserole
The irresistible aroma of sizzling sausage and melting cheese wafting from the oven is what weekend mornings are made for!
I still remember the first time I made this recipe on a lazy Sunday morning at our cabin in the mountains, the star of the dish being the sweet Italian sausage from our local butcher.
It was a revelation moment – how something so simple could be so satisfying! This 10-Minute Sausage and Veggie | Breakfast Casserole quickly became a cherished family favorite.
Why You’ll Love This 10-Minute Sausage and Veggie | Breakfast Casserole
- The perfect harmony of textures – crispy edges, fluffy eggs, and tender veggies.
- A flavor profile that’s both savory and slightly sweet.
- Ready in just 10 minutes – perfect for busy mornings!
- Foolproof and easy to make, even for novice cooks.
- Perfect for brunch gatherings or a quick weekday breakfast.
Ingredients You’ll Need
- 1 lb sweet Italian sausage, casings removed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 large zucchini, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 6 eggs
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried basil
The sweet Italian sausage and cheddar cheese are the stars of the show, bringing a rich and creamy element to the dish. The frozen bell peppers and onions add a burst of color and sweetness.
Expert Tips for the Best 10-Minute Sausage and Veggie | Breakfast Casserole
- Cook the sausage until browned, it’s worth the extra minute for that crispy texture.
- Don’t overmix the eggs and milk, or they’ll become tough.
- Add some diced jalapeños for an extra kick of flavor.
- The casserole is done when the eggs are set and the cheese is melted and golden.
- Make ahead and refrigerate overnight for an easy breakfast.
Variations and Substitutions
Swap the Italian sausage for chorizo or breakfast sausage for a spicy twist. Use gluten-free bread or substitute with veggies for a low-carb option. Add some diced ham or bacon for added smokiness.
How to Store and Reheat
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat in the microwave or oven until warmed through. Freeze for up to 2 months and thaw overnight in the fridge.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, prepare the casserole up to a day in advance and refrigerate overnight.
What can I use instead of Italian sausage?
You can substitute with chorizo or breakfast sausage for a different flavor profile.
How do I know when the casserole is done?
The casserole is done when the eggs are set and the cheese is melted and golden.
Give this 10-Minute Sausage and Veggie | Breakfast Casserole a try and I promise you’ll be hooked! Your family will thank you for this delicious and easy breakfast recipe.
Sausage and Veggie Casserole
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5 minutes.
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3Add the onion, garlic, bell pepper, and zucchini to the skillet and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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4Stir in the cheddar cheese, heavy cream, eggs, salt, pepper, oregano, and basil. Cook, stirring constantly, until the cheese is melted and the mixture is smooth.
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5Transfer the mixture to a 9×13-inch baking dish and bake until set, about 15-20 minutes.
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6Serve hot.
