Seasonal Egg Casserole
November 30, 2025 • 0 comments
A simple, hearty casserole that makes breakfast for the week or an easy dinner when you don’t feel like fussing. Use whatever local veggies are in season—peppers, zucchini, spinach, kale, shredded potatoes—and let the eggs do the heavy lifting.
Ingredients
- (1) Eggs, 1 Dozen
- (1 cup) Whole Milk
- (1 cup) Shredded Cheese
- (2 cups) Chopped Seasonal Veggies
- (1) Small Onion, Diced
- (2) Cloves of Garlic, Minced
- (1 tbsp) Olive Oil
- (1 tsp) Salt
- (1/2 tsp) Black Pepper
- (1 lb) Mild Country Sausage, Bulk 1#
Directions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Heat olive oil in a skillet and add sausage, cook until browned. Sauté onion and garlic with the sausage for about 2 minutes before adding the remaining veggies and cook until just tender.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, and sauteed mix.
- Pour mixture into the prepared dish.
- Bake uncovered 35–40 minutes, until the eggs are set and the top is golden.
- Let cool slightly before slicing.
We make something like this most Sundays and have something in the fridge for the week to heat for a super quick and easy hot breakfast all week.
