Sausage Egg Casserole 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 kinda 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)
Why we love this Sausage Egg Casserole:
- Protein Packed/ Veggie Loaded – This low carb breakfast casserole is a great way to start your morning. It’s high in protein (18g per serving!) and loaded with veggies which will help keep you full.
- Low Carb – This egg bake is low carb so it’s perfect for all my keto friends out there. You could definitely add some shredded potatoes in the breakfast casserole like our Egg Hash Brown Casserole or make my Crispy Roasted Potatoes to go with it if you aren’t low carb though! This breakfast casserole has no bread, which makes it perfect for low carb!
- Meal Prep Friendly – Make this breakfast casserole on Sunday (or whenever!) and enjoy it all week! I slice it and put it in containers so it’s pre portioned + ready to eat.
In addition to being great for meal prepping, this breakfast casserole recipe is also perfect for bringing to family brunch, sharing with friends, or for a Christmas morning breakfast!
Ingredients
This Sausage breakfast casserole is made with only a few ingredients. You’ll need:
- ground breakfast sausage – you can use pork or turkey if you’re looking for a leaner meal.
- veggies – we us a combo of mushrooms, bell peppers & spinach
- eggs – we usually use large eggs
- milk
- pepper, dried sage
- sharp cheddar cheese – make sure you grate it fresh, it melts better!
Substitutions
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!
Sausage – Make sure you’re buying good quality pork sausage or make your own. Our Turkey Breakfast Sausage would be great in this! Just use the mixture before forming into patties.
Bacon- You could also use cooked bacon. If you are wanting to use bacon, try our Bacon Breakfast Casserole. 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!
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!
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
This Sausage breakfast casserole is SUPER easy to make. Here’s how to do it:
- 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!
FAQ
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!
Your egg casserole might be rubbery if you have vegetables or meat that have a lot of water in them. It’s best to sauté your veggies or meats like ground sausage/bacon before adding them to your breakfast casserole to get any excess water out.
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.
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 it 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.
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!
Sandy says
I just made this and it’s so quick and easy! I added scallions I had left over and some basil…delicious!
Remy says
This turned out great! I only made one change – I used coconut milk instead of almond milk. Super delicious. Will be making again!
Barbara says
This came together quickly w/ leftover Italian sausage and veggies that needed to be used up. I used 1/2 & 1/2 bc that’s what I had. Delicious whole food doesn’t have to be complicated!!
Kimberly says
I’ve been making this ahead as part of my meal-prep routine on Sundays. It’s been so nice to have breakfast prepped all week long, save time, and enjoy this delicious meal. I change out the veggies/meat to give if some variety, but this is definitely now a staple in my house! Savory and protein packed it definitely keeps you full!
Leslie says
Loved this! I’m always trying to sneak in more veggies (for myself and family), and this did it! I browned up ground sausage instead of using links, but the rest I used as written. Leftovers were good as well. I did have to bake for an extra 10 minutes – might use a different pan than my 8×8 next time so it’s a little more shallow and cooks up a little quicker. But otherwise, super easy and yummy!
Trudi says
Lordy lotfy…. this sounds SO good . I usually skip eggs and pork…. but for this one forgedabou ir !
Ethan says
I like this recipe because it’s easy, flexible, and delicious. However, mine tend to come out liquid in the middle if I make it in a dish. I’m cooking at 5000 ft altitude which might have something to do with it. Anyway, I get better results if I make it in a muffin tin as one of the previous comments had suggested. They go great with a salad.
The Clean Eating Couple says
Hi Ethan – I’m not well versed in cooking in other altitudes but I think you’re right – it might have something to do with the outcome. Love the muffin tin idea!
Linda says
Hi Liz, My family and I are loving this sausage egg bake. I added some other veggies to the recipes as my family likes veggies. One other change I made is that I baked it in a muffin pan. So now we have individual egg muffins for our busy mornings. Just grab an egg muffin and go. This is now our go to breakfast.
Linda
The Clean Eating Couple says
So glad you liked them Linda!
Chrissi says
This was delicious! My one year old ate it this week too! Thank you for sharing! The only thing I did differently was add onion. I sautéed it some with the pepper and sausage in case it did not get soft enough with the bake 😁
The Clean Eating Couple says
So happy you liked it, Chrissi! Thank you!
Katie Sanchez says
I’ve started making this once a week! It is so easy and perfect for a quick breakfast. Highly recommend!
The Clean Eating Couple says
So glad you like it, Katie! Thank you!
Ramona says
I made this today and it was delicious! Very tasty and filling, plus I felt good after eating it! It’s going in my folder of recipes to use again and again!
The Clean Eating Couple says
Glad you liked it, Ramona!
Jessica says
I’ve made this recipe twice already. The first time I didn’t have any spinach on hand, so I used frozen broccoli thawed, and an orange bell pepper. I had fresh apple sausage from the butcher and threw that in. It was SO good, my husband and I ate it in 2 days. It was so good I made it again for meal prep for the week.😊
The Clean Eating Couple says
So glad you liked it, Jessica! That sounds amazing!!
Richone Cancimilla says
Hi, does this reheat well in the microwave? I’m getting local raised breakfast sausage that isn’t precooked, so should I just do a light cook through? I don’t want it to dry out. Never food prepped and microwaved before!
The Clean Eating Couple says
Hi Richone- I personally don’t like the taste of microwaved eggs – but many people do microwave it. I’d recommend a toaster oven if you have it as I find that the microwave makes eggs a little soggy. You will need to cook the sausage before adding it to the egg mixture. Hope this helps!
Megan Gefert says
This is one of my favorite recipes for breakfast, lunch or even for dinner. It’s super easy and delicious!!
The Clean Eating Couple says
Thanks, Megan! Glad you like it!
Tina Payne says
One of my favorite go to’s for breakfast on those busy mornings! I like to prep this on Sunday and have it for the week! No guess work. Even my husband enjoys it on the go! So flavorful.
The Clean Eating Couple says
Thank you so much Tina! Glad you like it!
Jayla says
This was excellent! Two changes I made- I used 1/2 eggs and 1/2 egg beaters. I sautéed the peppers, onions and spinach then let cool before mixing into the eggs. Just enough to soften them. It came out great!
The Clean Eating Couple says
Glad you liked it and that the substitutions worked, Jayla!
Debbie says
Can you add cheese to this if so would a cup be ok
The Clean Eating Couple says
Hi Debbie – Yes, that is listed under substitutions. You can add a cup of whatever cheese you like + it will be delicious!
Katy says
Hello! I’ve made this recipe twice and both times, the middle is watery. It tastes great but I’m not sure why it keeps happening. Any suggestions??
The Clean Eating Couple says
Hi Katy – That’s strange.. I’ve never had that happen! Are you letting it set for a little before you slice into it? Also – your oven just might be a little different and need a few more minutes. Try baking it for 5-10 minutes more!
Elissah says
Mine also came out watery in the middle after 35 minutes in a preheated oven. (Glass 8×8 pan).
I just tucked it back in for another 10 minutes. It looks delicious!
The Clean Eating Couple says
Everyones oven is a little bit different and depending on the ingredients you used you might need a little more time! Hope you like it!
Laurn says
Meal prepped this yesterday and it was so yummy for breakfast this morning. really is easy to make. thanks for the great recipe!
The Clean Eating Couple says
Thanks Lauren! I’m glad you enjoyed it! It totally is the perfect meal prep recipe!
Cindut says
Hi
Can this be made the day before, refrigerated, and then baked the next morning?
Liz Marino says
I wouldn’t recommend that. You could brown the sausage and saute the veggies and put in the fridge. You could even crack the eggs and leave in a bowl, but I would wait until morning to whisk it all together because otherwise it will separate and sink before baking.
Vickie says
Would coconut milk be too strong a flavor for this instead of the almond milk? We
The Clean Eating Couple says
Hi Vickie – I think it would work but I haven’t tried it. I usually don’t bake/use coconut milk because of the flavor – but if you have one that isn’t super powerful it might be ok!
Remy says
Vickie – I used coconut milk (canned) when I made this today and did not find the flavor to be too strong.