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Overhead view of two slices of sausage and veggie breakfast bake, gluten free toast + fresh berries

Sausage and Veggie Breakfast Bake


  • Author: One Lovely Life
  • Prep Time: 15 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 45-50 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free

Description

Sausage and Veggie Breakfast Bake РThis cozy breakfast casserole is perfect for holidays, get-togethers, or meal prep. It reheats like a dream and tastes fantastic! 


Scale

Ingredients

  • 8 oz sausage
  • 2 cups diced bell peppers (about 2 bell peppers)
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 2 cups kale or spinach
  • 10 eggs
  • 1/2 cup milk (I used unsweetened almond milk)
  • 23 Tbsp fresh cilantro, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9×13″ baking dish.
  2. In a medium saucepan, brown sausage until cooked through. Set aside on a plate or bowl.
  3. While the sausage is cooking, whisk together eggs, milk, salt, and pepper until super smooth. (You can even use an immersion blender if you want!)
  4. Add bell peppers, mushroom, onion, and greens to the same pan you used for cooking the sausage. Cook veggies 8-10 minutes, or until tender.
  5. Return sausage to pan and stir to toss with the vegetables.
  6. Pour sausage and veggies mixture into the prepared baking dish.
  7. Add veggies to the bottom of the dish.
  8. Pour egg mixture over the veggies and sausage.
  9. Bake at 375 degrees for 20-25 minutes, or until the center is still just a *tiny* bit wobbly. Allow the breakfast bake to cool 10 minutes or so. (The center should finish setting during those 10 minutes.)
  10. Sprinkle with fresh herbs and slice into 10-12 pieces. Serve warm!

  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Sausage and veggie breakfast bake, sausage and vegetable breakfast bake, sausage and veggie breakfast casserole, sausage and vegetable breakfast casserole