How to Cook a Spicy Sausage Breakfast Casserole

by Jennifer Foshizzle

This is a high-protein breakfast that is quick and easy to make, and makes your mornings less stressful. Probably a good idea to eat it w/in 4 days after making. Mix up the ingredients to your taste.


  • 4 Ounces Natural pork breakfast sausage
  • ½ Cups Onions, diced
  • 4 Ounces Cheese, sheedded
  • ½ Cups Zucchini, shredded
  • 1 Pinch Salt
  • 1 4 oz can sliced ripe olives
  • ½ 4 oz can diced green chiles
  • ¼ Cups Tomatoes, diced
  • ⅛ Cups Green Onions, sliced
  • 10 Eggs
  • Instructions

    Step 1

    Preheat oven to 350

    Step 2

    Brown sausage and onions in a skillet over medium-high heat.

    Step 3

    Once sausage is cooked through and onions are translucent, remove from heat and allow to cool.

    Step 4

    Choose your cheese. This Cabot habanero cheddar is awesome, very spicy. I used 2 oz this plus 2 oz pepper jack. You can also use mozzarella, sharp cheddar, crumbled feta, or any combination you like.

    Step 5

    Shred cheese(s), then toss together to combine.

    Step 6

    Shred zucchini, then sprinkle with a pinch of salt and toss. This will help draw out the extra moisture.

    Step 7

    This is what happened after about 8 minutes. I set one side of the bowl on a higher surface so the liquid drains off to one side. I recommend letting it sit 20 minutes or so, then squeeze and drain.

    Step 8

    Dice the tomatoes and green onions.

    Step 9

    Scramble your eggs.

    Step 10

    Spray a 13" x 9" glass baking dish with cooking spray, then layer your ingredients. I started with the cooled sausage and onions...

    Step 11

    Then added the drained olives, chiles, and zucchini.

    Step 12

    Next came the cheese...

    Step 13

    ...then the tomatoes and grunions.

    Step 14

    Next, pour your scrambled eggs evenly around dish. Use a rubber spatula to work the eggs into the nooks and crannies.

    Step 15

    Like this. Put dish in pre-heated oven until set in the center, about 30 minutes.

    Step 16

    This is how it looks once it has finished baking.

    Step 17

    Once it has cooled, slice into desired size and put in ziplock baggies or other container, then refrigerate. Microwave portion for 30-45 seconds for a quick and easy breakfast.

    Step 18

    You can top them with salsa, plain Greek yogurt, or avocado slices, or slap it on a piece of toast.

    Step 19

    I slice mine into 18 pieces, and I figured that 2 pieces of this recipe come to approximately 165 calories without toppings. You can mix it up, make it vegetarian, whatever you like.