An easy low-carb breakfast casserole recipe with zucchini, turkey sausage, fresh herbs, and chives. This super simple recipe is perfect for sharing with friends and family for brunch!
I have observed that when it comes to breakfast, people tend to love sausage, cheese, and eggs. Put them together into one big casserole and toss in some veggies for nutrients and you’re GOLDEN!
I made this breakfast casserole to share with friends last weekend and it went over super well!
My mind space has been hyper focused on brunch lately. Spring just feels like a brunch time of year – the sun is out and warmer weather makes you want to sit outside and enjoy the mornings before it gets too toasty.
Plus, Easter and Mother’s Day are right around the corner, which means testing out brunch recipes is an epic win for serving family.
After sharing my Sweet Potato, Sausage and Kale Breakfast Casserole and my Butternut Squash and Bacon Breakfast Casserole, I thought it would be fun to go with a light summer vegetable (zucchini), spinach, chives, and fresh herbs.
I’m very choosy about my sausage, as I don’t eat pork often and I find most store-bought sausage to be utterly mysterious.
And not in a good way.
I use Diestel Turkey Breakfast Sausage which you can find at Whole Foods or local natural food store or online.
This is not a sponsored message – the Diestels raise their turkeys with care and are dedicated to producing amazing quality products.
A rarity in this day in age when most ranches are owned by large corporations who couldn’t care less about the welfare of the animals.
So let’s make it, shall we?!
How to Make Breakfast Casserole:
Start by cooking the turkey breakfast sausage in a skillet.
Once the sausage is cooked through and has a nice brown on it, add the garlic, zucchini, herbs, chives, and spinach. Cover the skillet and cook just until the spinach has wilted.
Pour the veggie/sausage mixture into a casserole dish and arrange it into an even layer. Pour the beaten eggs over the sausage and veggies, then sprinkle liberally with mozarella cheese.
Bake at 375 for about 45 minutes, or until the casserole is cooked through.
Allow the casserole to rest about 10 minutes before slicing and serving.
Serving Options:
I served the casserole with a nice spring green salad, but you can also go with German-style potato salad, spring green pasta with basil-mint pesto, roasted vegetables, fruit salad with lemon coconut cream or anything that suits your fancy!
Recipe Adaptations:
-
- Use parsley, more basil, or thyme in place of oregano.
- Incorporate your favorite dried herbs.
- Replace mozzarella cheese with your favorite melting cheese.
- Substitute regular pork breakfast sausage for the turkey sausage. If using a higher-fat breakfast sausage, be sure to drain some fat after cooking it.
- Add sun-dried tomatoes.
- Mix 1/2 cup feta cheese into the beaten eggs for even more cheesy flavor.
- Omit the cheese to make paleo and dairy-free.
- Add more garlic or omit the garlic altogether for Low-FODMAP.
- Replace zucchini with yellow squash, cherry tomatoes, or any of your favorite garden vegetables.
And that’s it! Now you’re holding the key to an epic brunch-worthy breakfast casserole! I hope you and your guests enjoy!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Breakfast Casserole, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Zucchini Herb Sausage Breakfast Casserole
Ingredients
- 2 Tbsp avocado oil
- 1 lb turkey breakfast sausage
- 5 cloves garlic minced
- 2 medium zucchini chopped
- 1/4 cup fresh oregano chopped
- 1/4 cup fresh basil chopped
- 1/4 cup chives chopped
- 5 ounces baby spinach
- 1 tsp sea salt
- 18 eggs well beaten
- 1 1/2 cups mozarella cheese grated
Instructions
- Preheat the oven to 375 degrees F and lightly oil a large casserole dish.
- Heat the avocado oil over medium heat in a large skillet (I use cast iron). Add the turkey breakfast sausage and brown until cooked through.
- Add the garlic, zucchini, oregano, basil, chives, baby spinach, and sea salt. Cover and cook until spinach has wilted, about 3 minutes.
- Transfer the sausage and vegetable mixture to the casserole dish and spread it into an even layer.
- Beat the eggs well in a mixing bowl with a hand mixer, or in a bowl with a fork until well-combined. Pour the beaten eggs evenly into the casserole dish. Sprinkle with mozarella cheese.
- Bake on the center rack of the preheated oven 45 - 55 minutes, or until casserole is cooked through. Remove from oven and allow casserole to rest 10 minutes before slicing and serving.
There has to be an error here!! 18 eggs…is that a typo??
Hi Nancy,
I used 18 eggs. You can use fewer eggs if you’d like. xo
I have made your breakfast casseroles for morning business meetings. They are always a big hit. I am going to make this one next time, as it might get me a raise!