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This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
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 DIY Just Crack an Egg Cups, these healthy Copycat Egg Bites, and my Zero Carb Yogurt Bread.
Our zucchini and sausage breakfast casserole skillet checks all of the boxes necessary: easy, healthy, delicious, and family friendly. It’s an easy recipe that can be adapted a bit if you’d like–feel free to add shredded cheddar cheese on top if you’d like!
Ingredients in Zucchini Breakfast Casserole
- Butter: If you are out of butter you can still sauté your vegetable mix with a little water. Just be sure to stir a bit more often. You can also use olive oil or whatever your preferred cooking oil is.
- 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.
- Cheese: Pepper Jack is perfect for this recipe. It adds a nice subtle spice to the casserole.
- Red Bell Pepper: Any color bell pepper will work but I like the brightness that red adds to this dish. Green bell pepper is another favorite.
- Onion: The sautéed onion adds terrific flavor.
- Turkey sausage: We love using turkey breakfast sausage in this recipe because it tends to be a leaner type of sausage and lowers the overall calorie count.
- Salt & Black Pepper: Optional and to taste.
How to make Zucchini Breakfast Casserole
Step 1: Preheat your oven to 350°F and gather your ingredients.
Step 2: In a large skillet sauté add the butter and heat your skillet to medium heat, then add onion, diced bell pepper and grated zucchini and cook until onion is clear and zucchini and bell pepper are a little soft.
Transfer veggie mixture to a bowl lined with paper towels, and then dry the excess moisture from the zucchini, peppers and onion.
Step 3: Sauté the sausage until it’s cooked and no longer pink.
Step 4: Add the zucchini, bell pepper, onion, and sausage mixture to a greased (with butter or cooking spray) 8×8 baking pan, casserole dish, or oven safe cast iron skillet.
Beat your eggs in a medium sized bowl and then pour on top of the sausage and vegetable mixture to make the egg casserole.
Step 5: If desired, add grated cheese to the top.
Step 6: Bake your zucchini casserole uncovered on the middle rack of the oven for 35-40 minutes.
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Recipe tips
- You can sub out any other flavor of cheese you want for this recipe. I’ve calculated the points for healthy eating plans using pepper jack cheese. If you choose another type of cheese, just be sure to recalculate your points.
- This zucchini breakfast casserole is perfect for meal prep. It reheats nicely, and is packed with protein. I find that it keeps me focused and 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.
- If you don’t have any red peppers on hand, feel free to sub out any other bell pepper color.
- 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.
Healthy Eating Plans
21 Day Fix:
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:
4 2025 Points (using fat free shredded cheese). You can reduce the number of points by using a leaner turkey sausage or by making a homemade sausage.
More Healthy Breakfast Recipes
Zucchini Breakfast Casserole with Sausage and Egg
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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 (can add more zucchini if you like!)
- 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
- Add the zucchini, bell pepper, onion, and sausage to a greased 8×8 pan.
- Scramble the eggs and pour on top of the sausage in the pan. 3 eggs
- Grate cheese on top, if desired. 1/3 cup cheese
- Bake uncovered 35-40 minutes.
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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.