Sausage Egg Casserole without Bread
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Sausage Egg Bake without Bread is easy to make, high protein and delicious! Great for meal prep or feeding a crowd!
Meet your NEW fav breakfast: This Sausage Egg Bake! This sausage breakfast casserole is ridiculously versatile, requires minimal effort to make, and it tastes AMAZING.
If you’re the kind of person who loves a hearty egg based breakfast but doesn’t necessarily have the time to cook up veggies/eggs every morning – you’ll love this recipe! (You might also like Egg Muffin Cups, Sheet Pan Breakfast, or our favorite Potato Crust Quiche).
This low carb breakfast casserole is high in protein (18g per serving!) and loaded with veggies which will help keep you full, but without bread, it’s also great for anyone following a keto diet.
It is also perfect for a family brunch, sharing with friends, or for a Christmas morning breakfast!
liz’s top tips for sausage egg bake
- It’s great for meal prep—just slice it and put it in containers so it’s preportioned + ready to eat.
- It’s best to sauté your veggies and meats before adding them to your breakfast casserole to get any excess water out to avoid a rubbery casserole.
- The best way to make sure your egg casserole is done is the stick a knife in the center. If it comes out clean, it means that it is finished. The eggs should also be set in the center and not jiggly when removed from the oven.
Ingredients
Substitutions
Sausage – Make sure you’re buying good quality pork sausage, Italian sausage, or make your own. Our Turkey Breakfast Sausage would be great in this! Just use the mixture before forming into patties.
Veggies – Any/all veggies will go in here for the most part. Feel free to add more, or sub in kale, broccoli, tomatoes, etc… Use up whatever you like/whatever is in your fridge! You can also try our Veggie Breakfast Casserole!
Milk – You can use almond milk, regular dairy milk, or your milk of choice.
Cheese – You can add whatever shredded cheese you would like to this recipe. Goat cheese would be absolutely delicious! Pepper jack cheese would give it a spicy kick.
Seasonings – You can add onion powder, basil, thyme, oregano – really anything you like! If you have some fresh parsley or basil lying around – chop them up and add them in!
Bacon- You could also use cooked bacon. If you want to use bacon, try our Bacon Breakfast Casserole or Bacon Quiche. This recipe was previously made with precooked breakfast sausage. You can chop precooked sausage and add it to the mixture instead of browning it yourself to save some time!
Hash Browns – If you want to add hashbrowns to your breakfast casserole, we recommend trying our Egg Hash Brown Casserole.
How to Make Sausage Egg Casserole without Bread
- Heat a bit olive oil in a large pan. Brown sausage for about 7 minutes, breaking into small sausage crumbles. When thoroughly cooked, set aside in a paper towel lined bowl.
- Add chopped veggies to the hot pan and saute for about 5 minutes. Then, set aside with the sausage and let cool for about 5 minutes.
- Whisk eggs, pepper, and sage until thoroughly mixed. Stir in your milk.
- Spray a 9×13 casserole dish with cooking spray. Pour in the egg mixture, then the sausage veggie mixture evenly. Top with cheddar cheese.
- Bake at 400° for 25-30 minutes or until golden brown! Let cool for at least 10 minutes, slice and enjoy!
What to serve with this Sausage Egg Bake:
This casserole is really filling on it’s own because of the protein, fat and fiber from the veggies.
We like to serve it with some oats on the side for some carbs since it is low carb. Egg White Oatmeal or Carrot Cake Baked Oatmeal are both delicious!
You could also serve with our favorite Protein Muffins Recipe or these Crispy Breakfast Potatoes.
Storing this egg bake:
Storing: This breakfast casserole can stay in the refrigerator for up to 3 days.
Can I make this egg bake ahead of time? Absolutely! You can make this breakfast casserole ahead of time and reheat it before serving. It will last in the fridge for up to 5 days. However, this tastes best when served right out of the oven! If you want a prep-ahead breakfast casserole, try our Crockpot Breakfast Casserole.
Alternatively, to save time you can brown your sausage and veggies ahead of time and store in a container. Crack eggs, add the milk and spices and store in a separate container. When ready to bake, mix the containers together and add in cheese. It’s best not to mix and store overnight before baking because the sausage and veggies will sink/may absorb the eggs leaving you with an odd texture when baked.
Freezing: You can freeze this healthy egg casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but if you don’t mind that, it will freeze! The best way to freeze this recipe is to let it cool completely, then slice and wrap in freezer paper, then put it in a ziploc bag.
Do you freeze an Egg Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it. Don’t freeze unbaked casserole.
Reheating: We prefer to reheat any leftover casserole in the toaster oven/oven. 350-375° for 5-8 minutes should do the trick – but just watch your oven and check after 5 minutes. You’ll want the eggs to be heated through. You can microwave this, but we don’t recommend microwaving eggs. I find it gives them a bouncy texture that we don’t care for.
Other healthy breakfast recipes:
Sausage and Egg Casserole without Bread
Ingredients
- 1 lb ground breakfast sausage
- 1 cup chopped mushrooms
- 1 cup red bell peppers finely diced
- 1 cup frozen or fresh spinach chopped
- 10 eggs
- ¼ cup milk
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- ½ cup shredded cheddar cheese
Instructions
- Preheat a large saute pan over medium high heat. Spray your pan with olive oil cooking spray. Add your sausage to the pan and brown for about 7 minutes, using a meat chopper or spatula to break sausage into small pieces while it cooks.
- While your sausage is cooking, roughly chop your mushrooms, peppers, and spinach.
- When the sausage is thoroughly browned, remove from the pan and set aside in a large bowl. I like to line the bowl with a paper towel to drain some of the excess oil from the sausage.
- Add your chopped veggies to the hot pan (no need to clean it!) and saute them on medium heat for about 5 minutes. Once lightly sauteed, set the veggies aside in the bowl with the browned sausage and let cool for about 5 minutes. It’s important that you let the sauteed meat and veggies cool before adding to your egg mixture, you don’t want your eggs to start to cook from the hot vegetables/meat before you add it to the oven!
- While the mushrooms and sausage are cooling, crack 10 eggs into a large mixing bowl, add your black pepper and sage.
- Whisk the eggs for about 1-2 minutes or until the eggs have been thoroughly mixed. Stir in your milk.
- Spray the inside of a 9×13 casserole dish with cooking spray, we like to use extra virgin olive oil in a spray bottle like this one.
- Pour your egg mixture in the bowl carefully, then spoon your sausage veggie mixture evenly into the casserole dish. Top with cheddar cheese.
- Bake in the oven at 400 degrees for 25-30 minutes or until the top is golden brown! It will puff up a bit while cooking, but then will deflate.
- Let the casserole cool for at least 10 minutes, slice into squares and enjoy!
Notes
- Milk – you can sub almond milk with regular milk or your milk of choice
- Seasonings – You can add onion powder, basil, thyme, oregano – really anything you like! If you have some fresh parsley or basil lying around – chop them up and add them in!
- Sausage – Make sure you’re buying good quality sausage. You can also buy ground pork, cook it up and add it to this recipe.
- Veggies – Any/all veggies will go in here for the most part. Feel free to add more, or sub in kale, broccoli, tomatoes, etc… Use up whatever you like/whatever is in your fridge!
Can you add frozen hash brown patties to the bottom?
I haven’t tried that. I would check out this Egg Hashbrown Casserole recipe instead!