Broccoli Sausage Egg Casserole

This easy broccoli, cheese, and chicken sausage egg bake recipe is perfect for weekend brunch and for those who love to meal prep! Savory and filling, this yummy egg bake is sure to be something the whole family will love.

Midwesterners LOVE hearty breakfast recipes. You may initially think this means something classic like eggs, bacon, and toast (which we do enjoy), but sometimes we want something a little lighter that’s still filling and easy to grab and go.

That’s where egg bake comes in! Like this cheesy zucchini breakfast casserole, this tasty breakfast casserole can be prepped ahead of time to make your weekday mornings easy. It’s also a great option for serving a crowd. So if you’re hosting a brunch event like Mother’s Day or Easter brunch, this egg bake is a great option as your main dish (it’s great paired with a fresh fruit salad and a sweet treat like these orange poppy seed muffins or these wheat germ muffins!).

Why You’ll Love This Broccoli Egg Bake

Easy to make. This egg bake recipe requires very minimal chopping, and is mostly layering ingredients in your pan.

Flavorful. This delicious breakfast has a lovely flavor from the breakfast sausage, and also has a great ratio of that classic broccoli and cheese combo.

Hearty and Nutritious. This chicken sausage, cheese, and broccoli breakfast casserole is sure to keep you full! And since we’re skipping the heavy cream or whole milk in our egg mixture, it’s lower in fat than many egg bakes too.

Great for meal prep! This egg bake reheats really well. Whether you have leftovers from making this for a special holiday brunch, or you’re taking Sunday afternoon to prep this up to make your weekday mornings easier, this egg bake reheats well the next day and throughout the week too!

Ingredients Needed For Broccoli Egg Casserole

• Eggs: This egg bake recipe uses 18 large eggs. This gives you about 2 eggs per serving (slightly more if you slice up 8 pieces from your bake, and slightly less if you make 10 pieces from your bake).
• Broccoli: We’re using fresh broccoli florets from a medium head of broccoli for our egg bake.
• Cheese: I’d recommend a shredded medium or sharp cheddar cheese for this egg bake (cheddar and broccoli make a winning combination!). However, Colby jack, cheddar jack, and Mexican blends are also good options. If you’re wanting to use a low-fat cheese, give shredded mozzarella cheese a try. We generally use pre-shredded cheese to save time, but grating your own block of cheese can save a little money and freshly grated cheese is always delicious.
• Chicken Sausage: This easy egg bake recipe uses chicken sausage for a few reasons. Chicken is a lean meat, so while it adds extra protein to your egg bake (keeping you full longer), it doesn’t add as much fat as other sausages or bacon would. Most chicken sausages that you can buy are also pre-cooked, so you don’t need to do any additional cooking prior to putting your sausage into your egg bake, reducing the amount of prep time. We’ve used several brands and different flavors in this egg bake – find the one you like best! We’ve enjoyed chicken breakfast links and maple chicken sausages best.
• Frozen Hash Browns: You don’t need to overthink this one. Buy pre-grated, frozen hash browns and measure out what you need. Hash browns often come in large bags, so either save remaining for a future egg bake or use in another fun recipe!
• Salt and Black Pepper. Used to season and enhance the other flavors of this breakfast casserole recipe.

See recipe card below for a full list of ingredients and measurements.

9×13 Pan: You really don’t need a lot to make this egg bake! The main item needed is a 9×13 pan. If you do not already own one, I love my lidded Pyrex 9×13 glass baking dish. Since it comes with it’s own lid, you can store the meals you prepare in this dish without wasting plastic or aluminum foil, making it a more sustainable option.

Instant-Read Thermometer (Optional): If you are more comfortable taking the temperature of your egg bake, an instant-read thermometer is something you’ll want to have on hand. I highly recommend getting a waterproof model (you’ll be using it around water, wet ingredients frequently, and we may or may not have destroyed a few cheaper models with accidental drops…just trust me, waterproof is good!).

Egg Broccoli Casserole Variations

• Use a different kind of sausage. You can use turkey sausage, pork sausage, Italian sausage, or a plant-based sausage of your choosing if preferred. If you’re using a sausage that isn’t pre-cooked, be sure to brown the sausage meat in a frying pan on the stove before assembling your egg bake.
• Add more veggies. I personally like to ribbon in anywhere from a half cup to a full cup of fresh spinach into this egg bake too. A lot of people also like to add sautéed green or red bell peppers to their eggs bakes, but I find bell peppers to kind of take over flavor-wise which I don’t always want. Adding in a sautéed onion is a great choice too.
• Replace some of the eggs with egg whites. If you’re wanting to reduce the amount of whole eggs used, try replacing up to half of the eggs with egg whites (I usually use the Egg Beaters liquid eggs when doing this). 
• Toss in some additional spices. Amp up your egg bake with your favorite spices! A dash of Italian seasoning, taco seasoning, or red pepper flakes are all great options.

Possible Dietary Restrictions?

This recipe is gluten-free as written. One small modification is needed to turn this into a vegetarian recipe: 

• To make this into a vegetarian cheesy broccoli egg bake recipe, simply leave out the chicken sausage! Because the chicken sausage has a lot of spices in it, you may want to add some additional spices to add some more flavor to your vegetarian egg bake. Try your favorite spice blend, Italian Seasoning, or even Taco Seasoning to give your vegetarian version a little pizazz.
• Serving to someone with celiac? Be sure to check the ingredients on your selected chicken sausage. Many sausage casings include gluten.

Storing Broccoli Sausage Egg Casserole

How to store: Store cooled egg bake in an air-tight container (or cover your pan with a lid, foil, or plastic wrap), and keep in the fridge for up to 4-5 days.

How to reheat leftovers: Reheat individual slices in the microwave. I recommend reheating the first slice in 30 second increments (until you know how long it takes your microwave to get your slice of egg bake to your preferred temperature) until your desired temperature is reached.