I’ll be the first to admit that my breakfast game could be stronger! Lunch? No problem! Dinner? Easy! But breakfast has always been something that has thrown me for a bit of a loop. Once I get tired of scrambled eggs with bacon, avocado toast and oatmeal, I start to scratch my head. My default is to make pancakes or grab a bagel on the run. While Brian may be happy about that, it doesn’t help our waistlines at all!
That’s where this delicious and flavor packed breakfast casserole steps in. It’s a snap to make and is so delicious! I make this for meal prep all the time now. It’s so nice to have this baking in the oven while I prep lunches and other food!
You will see in the recipe that I have you saute the veggies before baking, but if you are in an extreme rush just chop, mix and go! The veggies will be more on the crisp side, but sometimes thats a nice switch too!
As a little secret, the key to making this casserole light and fluffy is to make sure you really whisk the eggs well before pouring over the veggies.
Easy Sausage Breakfast Casserole
Makes 12 pieces
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 cup broccoli, finely chopped
- 1 cup spinach
- 4 chicken apple sausages
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 eggs
- 1/2 cup egg whites
- Salt and pepper
Pre heat oven to 375 degrees. Put everything except eggs and egg whites in a large skillet and cook over medium heat until crisp tender. Evenly pour veggie/sausage mixture in the bottom of a greased 9x13 inch pan. In a large bowl, whisk together eggs and egg whites. Pour over the top of the veggie/sausage mixture in the 9x13 inch pan. Bake for 25 minutes or until the eggs are set and the center is not runny.