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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. If you enjoy starting your day with something warm and satisfying this breakfast casserole is the one to try!
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!
Where’s the recipe?
Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. The post below has detailed instructions, recipe tips, and healthy eating plan information.
If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Zucchini Breakfast Casserole recipe.
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 in the Oven
- Before you start, preheat your oven to 350°F.
- 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 plate.
- Then dry the excess moisture from the zucchini, peppers and onion in a large bowl lined with paper towels or in a colander.
- Next sauté the sausage until it’s cooked and no longer pink.
- 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.
- Grate cheese on top, if desired.
- Finally, bake your zucchini casserole uncovered on the middle rack of the oven for 35-40 minutes.
- 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
5 Blue Plan Points | 7 Green Plan Points | 5 Purple Plan Points per serving. You can reduce the number of points by using a leaner turkey sausage or by making a homemade variety like this one.
2023 Points: 4 when using fat free shredded cheese. You can reduce the points significantly by using my homemade turkey sausage recipe.
Keto | Low Carb information:
This zucchini and sausage breakfast casserole skillet has 6 total carbohydrates per serving, as well as 19 g protein per serving. That means it’s an excellent keto or low carb choice to start your day!
Trim Healthy Mama:
This is the perfect S recipe for those of you following the Trim Healthy Mama program! No alternations necessary!
More Healthy Breakfast Recipes
- Fajita Breakfast Casserole
- Fig Breakfast Bowl
- Breakfast Fried Rice Recipe
- Oatmeal Banana Bread
- Crunchy Granola Recipe
- Easy Pumpkin Chia Pudding
Zucchini Breakfast Casserole with Sausage and Egg
- Enameled Cast Iron Pan
- Kitchen Knife
- Cutting Board
- 1 tbsp butter
- 3 eggs beaten
- 3 cups zucchini grated (can add more zucchini if you like!)
- 1/3 cup cheese Pepper Jack, grated
- 1/2 cup red bell pepper diced
- 1/4 cup onion finely chopped
- 1/2 pound turkey sausage
- Preheat oven to 350°F.
- Sauté the onion, bell pepper and zucchini in butter until onion is clear and zucchini is a little soft.
- Dry excess water from zucchini, bell pepper and onion on a paper towel or in a colander.
- Sauté the sausage until cooked.
- 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.
- Grate cheese on top, if desired.
- Bake uncovered 35-40 minutes.
Make This Recipe?
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Did you love this recipe?
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I tried this recipe for breakfast and it is delicious! Very healthy, filling and low carbs! Thank you 😊
I made this several times and it is so filling and yummy! I do not even use cheese and it is still super yummy. I usually eat it with a dollop of plain yogurt. One batch lasts me several breakfasts. Thanks Becca! BTW I love that you calculate all these points for us.
I’m not even into low carb eating – this was just PLAIN GOOD!! So yummy and satisfying. Thanks for this great hearty breakfast.
Awh, Lisalia this makes me smile–I’m so glad you like it!
I love this recipe for making on a Sunday and enjoying for breakfast all week long! It’s such a good way to start every day :)
Quick, easy and delicious! Game-changer was finding pre-cooked turkey sausage crumbles. Thanks for the recipe!
Do you saute the bell pepper with the zucchini & onion or does it get mixed in after everything else has been cooked?
Thanks for catching that, Rosie! We sauté the bell pepper with the onion and zucchini. The instructions have been updated :)