Sausage Egg and Cheese Casserole
Savory Sausage Egg and Cheese Casserole — loaded with eggs, lean sausage, zucchini, onions, and clean ingredients for a hearty, one-pan, protein-packed morning meal.
Servings: 6 Servings
Calories: 221kcal
Equipment
- Enameled Cast Iron Pan
- Kitchen Knife
- Cutting Board
Ingredients
- 1 tbsp butter
- ¼ cup onion finely chopped
- ½ cup bell pepper red, diced
- 3 cups zucchini grated
- ½ lb ground turkey sausage
- 3 eggs beaten
- ⅓ cup cheese Pepper Jack, grated
Instructions
- Preheat oven to 350°F.
- Sauté the onion, bell pepper and zucchini in butter until onion is clear and zucchini is a little soft. 1 tbsp butter, 1/4 cup onion, 1/2 cup bell pepper, 3 cups zucchini
- Dry excess water from zucchini, bell pepper and onion on a paper towel or in a colander.
- Sauté the sausage until cooked. 1/2 lb ground turkey sausage
- If you’re using an oven-safe skillet (like cast iron), add the cooked zucchini, bell pepper, and onion right to the pan with the sausage. If not, transfer the sausage and veggies to a greased 8×8 baking dish.
- Scramble the eggs and pour on top of the sausage and veggie mix. 3 eggs
- Add grated cheese on top, if desired. 1/3 cup cheese
- Bake uncovered 35-40 minutes.
Video
Notes
Don’t skip draining the moisture from the zucchini!
Zucchini holds a lot of water, and if you don’t remove it after cooking, your casserole can turn out soggy.
Zucchini holds a lot of water, and if you don’t remove it after cooking, your casserole can turn out soggy.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 6g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 181mg | Sodium: 206mg | Potassium: 491mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 42mg | Calcium: 114mg | Iron: 2mg