Zucchini Sausage Brunch Casserole
Elevate your weekend mornings with this hearty and flavorful Zucchini Sausage Brunch Casserole, a deliciously satisfying dish that's perfect for feeding a crowd. Packed with savory breakfast sausage, fresh shredded zucchini, and two types of cheese—cheddar for creaminess and Parmesan for a nutty kick—this casserole is the ultimate combination of comfort food and wholesome ingredients. The addition of sautéed onions, garlic, and a hint of paprika adds layers of depth, while the light and fluffy egg base ties everything together beautifully. Simple yet impressive, this one-pan wonder is prepped in just 20 minutes and bakes to golden perfection, making it an effortless choice for brunch gatherings, meal prep, or even a quick weeknight dinner. Serve it warm with a sprinkle of fresh parsley for a burst of freshness and enjoy a low-carb, protein-packed meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound Breakfast sausage (ground, mild or spicy)
- 3 pieces Zucchini (medium-sized)
- 8 large Eggs
- 0.5 cups Whole milk
- 1.5 cups Shredded cheddar cheese
- 0.25 cups Parmesan cheese (grated)
- 1 piece Onion (small, diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional)
- n/a Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-9 minutes). Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
In the same skillet, add 1 tablespoon of olive oil, followed by the diced onion. Sauté the onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.
While the onion and garlic are cooking, shred the zucchini using a box grater and transfer it into a clean kitchen towel. Squeeze out as much excess moisture as possible from the zucchini to prevent a watery casserole.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.
Stir in the cooked sausage, sautéed onion and garlic, shredded zucchini, cheddar cheese, and Parmesan cheese. Mix everything thoroughly.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. You can test for doneness by inserting a knife into the center—it should come out clean.
Allow the casserole to cool for about 5 minutes before slicing it into portions.
Optional: Garnish with fresh chopped parsley before serving for an extra pop of color and flavor.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.5 g | 349% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2050 mg | 683% | |
| Sodium | 8591 mg | 374% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 25.8 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 2456 mg | 189% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
