This veggie-packed sausage egg casserole is the perfect healthy dish to serve a crowd. It’s dairy-free and gluten-free, but still packs a ton of flavor!
This might just look like “another egg casserole” to you but I am so excited to share this recipe because it’s SO good! Growing up, my mom always made a special breakfast for us to wake up to on Christmas morning. Sometimes it was a sweet breakfast and sometimes it was something more savory like this egg bake.
PS: If you’re looking for a sweet holiday breakfast option, check out my vegan pumpkin cinnamon rolls or this gingerbread baked oatmeal.
I love that this breakfast casserole is fancy enough for a holiday breakfast, but also simple enough to make on Sunday as part of your weekly meal prep for a healthy, savory breakfast all week long!
I honestly love having an egg breakfast ready to eat when I wake up in the morning.
How Do You Know When an Egg Casserole is Done?
The good thing about this sausage and egg casserole is that you pre-cook almost all of the ingredients before baking the final product. The only things that really need to cook in the oven are the eggs! You do want to make sure the eggs are fully cooked and there are a few ways to check that:
Eyeball it. The least precise of the three… obviously. The eggs will be set in the center aka no longer jiggly. Again, very official way of knowing, but I actually use this method a lot!
Insert a knife into the center. If the knife comes out clean, that means the eggs are fully cooked through! If it comes out a little goopy, the eggs need to cook…