Bacon and Eggs Breakfast Casserole

This easy breakfast casserole with bacon, eggs, zucchini, bell pepper and chicken sausage is perfect for breakfast, lunch, dinner or a middle of the night snack. You choose!

Course Breakfast, Main Course

Cuisine American

Keyword casserole with bacon, healthy breakfast casserole, sausage casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings -8

Calories 322kcal

Author Monica Stevens Le

Ingredients

12 eggs
6 strips bacon
2 bell peppers color is your choice
1 yellow onion
4 chicken apple sausages
2 zucchinis
15-20 cherry tomatoes
2 teaspoons white pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
sea salt and pepper to taste

Instructions

Cook your bacon. I find throwing it in the oven on a cold cookie sheet (line it with parchment paper or aluminum foil first) at about 400°F for 15-20 minutes does the trick. SAVE THE RENDERED FAT!
Roughly cut up your 4 chicken sausages and set them aside in a small bowl.
Chop up the rest of your vegetables, and throw everything into a large bowl.
Take all that rendered fat deliciousness and coat the bottom and sides of a large glass Pyrex dish.
Layer the bottom of the dish with your sausage pieces. Make sure you get a solid foundation going.
Whisk your 12 eggs, and pour the mixture into your large bowl filled with vegetables. Now, transfer that egg and veggie mixture into your casserole dish.
Now that the bacon has cooled off, dice up the strips, and place them over the top of the dish.
Sprinkle your spices onto the casserole, and it's time for the oven.
Lower the temperature to 350°F and bake for 25-35 minutes, or until the egg seems to have cooked through and appear golden brown around the edges.

Notes

Feel free to use your favorite vegetables to make this casserole truly yours!

Nutrition