This savory breakfast casserole celebrates indulgence with its mouthwatering blend of golden brown sausage, crisp onions, and vibrant peppers. Mixed with a creamy medley of eggs, cream, and a trio of cheeses, it delivers a hearty, low carb delight perfect for a quick make ahead brunch. Warm flavors make every bite memorable.

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I love making this sausage egg & cheese breakfast casserole because its so easy and low carb, perfect for busy mornings when you need a hearty dish. I use 1 lb of crumbled breakfast sausage, mix it up with 10 large eggs and 1/2 cup heavy cream, and add in 1/2 cup each of shredded cheddar and mozzarella cheeses.

I also toss in 1/2 cup diced onion and 1/2 cup diced green bell pepper along with a pinch of garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. This combo gives a great balance of protein and flavor that makes this casserole a standout both for a quick breakfast or brunch and for a make-ahead treat.

It retains its tasty texture even when reheated the next day. I enjoy this delicious dish as it brings a fun twist to my usual eggs cheese breakfast, and it keeps me full till lunch.

Why I Like this Recipe

I like this recipe because it’s really simple to make and doesn’t take forever to prep. I love how the sausage, veggies, and cheeses all come together to create a flavor that really hits the spot. I also dig that it’s low carb, so it fits into my healthy eating plan without missing out on all the deliciousness. Plus, I can make it ahead of time which saves me a lot of hassle in the mornings when I’m rushed.

Ingredients

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Breakfast Sausage: Rich in protein and fat, giving a savory and meaty start to the day.
Eggs: They are a great protein source with vitamins, keeps you energized all morning.
Cheddar Cheese: Adds a tangy, rich flavor and a moderate dose of calcium.
Mozzarella Cheese: Brings a mild, creamy texture that enhances the dish without overpowering.
Green Bell Pepper: Provides crunch and a slight sweetness to balance out savory flavors.
Onion: Offers a subtle sweetness and an essential aromatic base for the mix.
Heavy Cream: Lends richness and a velvety texture that makes the dish extra creamy.
Fresh Parsley: It adds a pop of freshness and vibrant color for a great finishing touch.

Ingredient Quantities

1 lb breakfast sausage, crumbled

10 large eggs

1/2 cup heavy cream

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup diced onion

1/2 cup diced green bell pepper

1/4 tsp garlic powder

1/2 tsp salt, or to taste

1/4 tsp black pepper, or to taste

Optional: 2 tbsp chopped fresh parsley or green onions for garnish

How to Make this

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1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray or butter.

2. In a large skillet over medium heat, cook the breakfast sausage until it’s browned and crumbled. Drain any excess grease then set aside.

3. Add diced onion and green bell pepper to the skillet and sauté them for about 3-4 minutes until they’re soft and a bit tender.

4. In a large bowl, whisk together the eggs and heavy cream until everything is combined.

5. Stir in the cheddar, mozzarella, and Parmesan cheeses, along with the garlic powder, salt, and black pepper.

6. Add the cooked sausage and sautéed vegetables into the egg and cheese mixture. Mix until evenly incorporated.

7. Pour the entire mixture into the prepared baking dish and spread it out evenly.

8. Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set in the middle.

9. Once it’s done, remove the casserole from the oven and let it cool for a few minutes.

10. If you like, garnish with chopped fresh parsley or green onions. Enjoy warm as a delicious low carb breakfast or brunch.

Equipment Needed

1. Preheated oven set at 375°F
2. A 9×13-inch baking dish to bake the casserole
3. Nonstick spray or butter for greasing the dish
4. A large skillet to cook the sausage and sauté the vegetables
5. A stove to heat the skillet
6. A large mixing bowl for whisking the eggs and heavy cream
7. A whisk to blend the egg mixture
8. A knife and cutting board for dicing the onion and green bell pepper
9. Measuring cups and spoons to measure out ingredients accurately
10. A spatula to stir ingredients and scrape the mixture into the baking dish
11. Oven mitts to handle the hot dish safely

FAQ

Q: Can I make this recipe ahead of time?

A: Yes, you can totally prep it the night before and store it in the fridge. Just make sure you let it sit at room temperature for a bit before poppin it into the oven.

Q: Is it okay to substitute heavy cream with milk?

A: Sure, you can use milk instead of heavy cream but the casserole might not be as rich and creamy. You might need a tad more cheese to get that extra flavor.

Q: What pan works best for this recipe?

A: A greased 9×13 inch baking dish is ideal. If you dont have one, any similarly sized oven-safe dish should work just fine.

Q: How do I tell when the casserole is done?

A: Look for the eggs to be set in the center. You can also stick a toothpick in it to make sure there's no runny egg. It should come out clean when its ready.

Q: Can I add other vegetables besides the ones listed?

A: Absolutely, feel free to experiment with your fave veggies such as mushrooms, tomatoes, or even spinach for an extra burst of flavor.

Sausage Egg & Cheese Breakfast Casserole Recipe (NO BREAD) Substitutions and Variations

Breakfast sausage: You can try using turkey sausage or chicken sausage as a lighter substitute
Heavy cream: If you dont have heavy cream, mix full fat milk with a tablespoon of melted butter as a replacement
Cheddar cheese: Swap it with Colby or even a sharper cheese like a mature Swiss if you want a different twist
Mozzarella cheese: Monterey Jack or provolone can work in its place with some similar melt quality
Green bell pepper: If you dont have green pepper, red or yellow peppers can be used, they offer a sweeter flavor than green

Pro Tips

1. You might wanna cook the sausage in batches so it browns evenly and doesnt get soggy. It really helps develop that tasty flavor throughout the dish.

2. When whisking your eggs with the cream, try to do it really well so you get a smooth mix, this makes the baked dish come out fluffier and more consistent.

3. Keep an eye on your veggies when sautéeing them cause if they cook too long they turn mushy, and you dont want that texture in your casserole.

4. If you like a bit of extra kick, consider sprinkling in a tiny pinch of crushed red pepper flakes when you mix your eggs and spices. It gives the dish a subtle, pleasant heat without overpowering the other flavors.