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This Sausage Egg and Cheese Casserole is so easy to make and perfect for meal prep! It’s packed with wholesome ingredients and comes together in just one skillet, making breakfast both healthy and hassle-free.
I love using our easy homemade turkey sausage recipe for this, which cuts out the fat in traditional store bought sausage. Clean ingredients and low in total carbohydrates, this recipe is excellent for any kind of healthy eating plan – just like my Homemade Just Crack an Egg, these healthy Copycat Egg Bites, and my Zero Carb Yogurt Bread.
Why You’ll Love This Breakfast Casserole
This sausage egg and cheese casserole hits all the right notes: it’s simple to make, wholesome, full of flavor, and perfect for the whole family. It’s also wonderfully flexible—feel free to make it your own!
Enjoy!
– Becca
Ingredients in Sausage Egg & Cheese Casserole
See the recipe card for full information on ingredients and quantities.
- Eggs: Eggs are a great source of protein and the egg mixture helps to bind all the ingredients together.
- Zucchini: Grating the zucchini adds a nice texture to this recipe and helps to get an even cook on this hearty vegetable.
- Bell Peppers: Any color bell pepper will work!
- Turkey sausage: I love using my homemade turkey breakfast sausage in this recipe because it’s a leaner type of sausage and lowers the overall calorie count.
How to Make Zucchini Sausage Casserole
Step 1: Preheat your oven to 350°F and gather your ingredients.
Shred your zucchini and put it in a strainer or set it out on a paper towel to absorb some of the liquid while you’re dicing the other ingredients.
Step 2: In a large skillet over medium heat, melt the butter, then add the onion, diced bell pepper, and grated zucchini. Sauté until the onion is translucent and the zucchini and peppers have softened slightly.
Transfer the cooked veggies to a bowl lined with paper towels, and gently press to remove any excess moisture—this helps keep the casserole from getting watery.
Step 3: Add the sausage to the skillet and sauté the sausage until it’s cooked and no longer pink.
Step 4: If you’re using an oven-safe skillet (like cast iron), keep everything right in the pan—no need to transfer.
If you don’t have an oven-safe skillet, transfer the cooked zucchini, bell pepper, onion, and sausage mixture to a greased 8×8 baking dish or casserole dish.
In a medium bowl, beat the eggs, then pour them evenly over the veggie and sausage mixture to form the casserole.
Step 5: Add the shredded cheese to the top of the casserole.
You can skip this step if you’d like to make this breakfast casserole with no cheese.
Step 6: Bake your zucchini casserole uncovered on the middle rack of the oven for 35-40 minutes.
Recipe Tips
- This sausage and zucchini casserole is perfect for meal prep. It reheats nicely, and is packed with protein. I find that it keeps me full throughout the morning. You can easily portion this out into meal prep containers or leave it in the skillet and cut a slice every day. Just be sure to bring it to room temperature before you put it in the refrigerator.
- Pepper Jack is a great choice for this recipe—it adds a mild kick that complements the veggies and sausage perfectly. That said, feel free to swap in any cheese you like! Just keep in mind: the nutrition (and points, if you’re following a healthy eating plan) is calculated using Pepper Jack.
- I like to add in a teaspoon of red pepper flakes when sautéing the zucchini mixture. It just adds a little bit more spice to my healthy breakfast casserole.
Sausage Breakfast Casserole FAQs
Yes! Zucchini is such a versatile vegetable and goes well with eggs. The combination is easily customizable by adding different herbs, spices and other vegetables.
After cooking the zucchini, transfer it to a bowl lined with paper towels, and gently press the zucchini to remove any excess moisture—this helps keep the casserole from getting watery.
Peeling the zucchini is not necessary for this casserole. Zucchini has thin and tender skin that is fine to eat.
Yes! You can prep the entire casserole the night before and store it covered in the fridge. In the morning, just pop it in the oven and bake as directed. It’s great for meal prep or hosting brunch
This Sausage Egg and Cheese Casserole pairs perfectly with a variety of sides! I love serving it alongside Baked Sweet Potato Slices for something warm and hearty, a bowl of creamy Instant Pot Yogurt Recipe for a protein boost, or my egg-free Whole Wheat Pancakes Recipe for a classic touch. For something refreshing, a tall glass of my Green Island Tropical Smoothie balances everything out beautifully.
Healthy Eating Plans
21 Day Fix Containers
Total recipe counts: 3 teaspoons, 4 green containers, 1 blue container, 3 1/3 red containers
This recipe makes 4 servings. Container count per serving: Less than 1 tsp, 1 green container, 1/4 blue container, 3/4 red container
Weight Watchers Points
4 2025 Points (using fat free shredded cheese). You can reduce the number of points by using a leaner turkey sausage or by making your own homemade ground turkey sausage.
If you tried this recipe for Sausage Egg and Cheese Casserole any other recipe on my site please leave a rating and let me know how it went in the comments!
Sausage Egg and Cheese Casserole
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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
Zucchini holds a lot of water, and if you don’t remove it after cooking, your casserole can turn out soggy.
Nutrition
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Looks like a quick, tasty recipe. But when you say “scramble the eggs,” does that mean “whisk”? Surely I wouldn’t scramble the eggs (cook them) ahead of time. Thanks!
Yes, whisk :)
I made this for a friend because it was gluten free. It was delicious! Could this recipe be mixed up ahead and baked the following day? Or frozen to be baked at a later date?
I’m so glad you liked it! I wouldn’t love freezing eggs, but I think people do it (I just don’t). I’d definitely mix the night before, but I’m not sure about freezing.