Our sausage and egg casserole, made with only a few ingredients, makes a great grab-and-go snack for a hectic morning or a leisurely brunch dish. Because the cooked eggs are sturdy enough, you can cut them into finger foods, which is a terrific time-saving tip for adults who have to rush to work, teens who have to go for school, or little children who would rather eat with their hands than a fork. Plus, this recipe is a great low-carb mid-afternoon snack or a straightforward keto breakfast with only roughly 4g of carbs per serving.
This gluten-free breakfast casserole with simply sausage and eggs is perfect for more carnivorous people, but you can also slip in some veggies. Sautéed greens are a terrific side dish for eggs. Although kale or swiss chard can be easily added, we prefer arugula in this dish. You can even add some bell peppers, onions, or mushrooms for some more flavour.
This casserole of sausage and eggs, no matter how it’s made, is easy, nutritious, and tasty. What more is there to want from a breakfast meal?
How to prepare a casserole with sausage and eggs
Indeed, this breakfast dish freezes well! You may pop the dish from the freezer right into the oven. This dish can also be frozen for convenience once it has been divided into individual serving portions.
Our sausage and egg casserole only requires a few basic ingredients. To make this dish, you’ll need eggs, shredded cheese (we used goat cheese), ground chicken sausage, arugula, Primal Kitchen Avocado Oil, and cauliflower rice.
Ingredients for casserole with sausage and eggs
Next, combine the eggs, milk, one tablespoon of avocado oil, and a generous amount of salt and pepper in a bowl.
casserole combination with pork and eggs
One tablespoon of avocado oil should be heated over medium heat in a skillet. When it’s hot, add your sausage and stir occasionally until the meat browns. Once cooked through, toss in the arugula and simmer the cauliflower rice until it becomes soft. Take the skillet off of the burner and let the heat from the meat and skillet cause the arugula to wilt. Give the mixture a few minutes to cool.
On a fire pan with sausage and arugula
To keep the eggs from scrambling, stir the sausage mixture into the egg mixture a bit at a time once it has cooled slightly. Apply roughly two thirds of the cheese mixture. Then coat a 12×8 baking dish with butter or avocado oil spray. After adding the egg mixture, sprinkle the leftover cheese over top.
Uncooked sausage and egg casserole in a pan
Bake for 40 to 45 minutes at 375 degrees Fahrenheit, or until the casserole is firm to the touch and the top and sides are browned. If baking in a 13×9 pan, think about cutting the baking time by 5–10 minutes. After letting the bake cool, cut it into 6 or 8 pieces and sprinkle some chopped parsley or green onion on top.
This casserole with sausage and eggs—can it be frozen?
Indeed, this breakfast dish freezes well! You may pop the dish from the freezer right into the oven. This dish can also be frozen for convenience once it has been divided into individual serving portions.