This healthy breakfast casserole is loaded with veggies and protein and full of flavor. It is made with simple ingredients and great for a make ahead breakfast. We love this for meal prep and for an easy breakfast. It is the perfect addition to any breakfast or brunch table. We love how deeply flavored the veggies get from roasting them then building the casserole. It is filling and nourishing and perfect with a side of sourdough toast and some fruit for a balanced protein packed breakfast.
Healthy Breakfast Casserole Recipe Ingredients
- POTATOES: We like to use 1 large Yukon gold potato and one large sweet potato for this recipe. You can do all gold potato or all sweet potato if you wish. Peeled and diced.
- BELL PEPPERS: You will need two in your favorite colors – red bell pepper, orange, yellow, or green.
- SHALLOTS: We use shallots but red onion or white onion works here too.
- SAUSAGE: we use chicken or turkey sausage – we use the fully cooked kind because we always have that in our freezer but uncooked and chopped works well too as it will have enough time to cook while roasting
- EGGS: You will need a dozen whole eggs, large
- COTTAGE CHEESE: We love adding cottage cheese to the eggs. Adding cottage cheese to the eggs gives them a creamy texture, boosts the protein content significantly, and yields extra fluffy eggs that resist overcooking. IF you want a substitute you could use ricotta cheese or Greek yogurt.
- SPINACH: I love to add some greens into this casserole but feel free to leave out if you prefer. Other veggies or greens can be replaced or added like kale or sautéed mushrooms or asparagus or cooked broccoli.
- SHREDDED CHEESE: We like to use sharp cheddar cheese but you can use your favorite cheese or cheese blend like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella cheese, or Pepper Jack cheese.
- SPICES: We use salt, pepper, garlic powder, chili flakes, paprika and Italian seasoning and feel free to use as much or a little of each as you prefer and to switch out the dried herbs with other ones.
How To Make This Healthy Breakfast Casserole
- Roast Vegetables & Sausage: Toss the veggies and the sliced sausages with olive oil and seasoning and roast until cooked through.
- Whisk Eggs: Whisk together the eggs, cottage cheese and spices followed but the spinach and shredded cheese.
- Assemble Casserole: Transfer veggies and sausages into prepared baking dish. Pour egg mixture over top the veggies.
- Bake Casserole: Bake until set and the edges are golden. Cool then slice.
What to Serve With This Breakfast Casserole Dish
This casserole is such a great Brunch item and can be served with just about anything – toast, bagels, baked sweet fresh toast, side salad, fruit salad, sliced or chopped avocado and fresh fruit. I love it garnished with fresh herbs and chopped green onions or chives and even with a dollop of sour cream or hot sauce.
Breakfast Veggie Sausage & Egg Casserole Make Ahead, Storage & Freezing
- MAKE AHEAD: I like that you can do some of the work ahead of time before assembling. The veggies and sausage can be roasted, cooled, and stored in the refrigerator in and airtight container a day ahead to save you time when assembling the casserole.
- STORAGE: You can easily store cooked and cooled breakfast casserole or leftovers in the refrigerator in an airtight container for up to 3 days. Reheat individual servings in the microwave or oven as needed.
- FREEZING: Make sure casserole is cooled after baking it and wrap it tightly with plastic wrap and foil. Baked whole casserole may be stored in the freezer, up to 2 months. Thaw in fridge overnight and bake the whole thing at 325 until fully heated through (30-60 mins). What we usually do is bake, cool, then slice and freeze individual slices instead of whole casserole. We wrap each tightly with plastic wrap then store in an airtight freezer bag. Thaw as stated above, unwrap and reheat as stated above (since it is by slice you won’t need as much time to reheat) or in the microwave.
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