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!
When it comes to breakfast, I have observed that 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 in for a crowd-pleasing delight!
This Zucchini Herb Sausage Breakfast Casserole is exactly where that combination comes into its element. It’s savory, protein-packed, loaded with veggies, and feels both hearty and fresh at the same time. It doubles as an amazing high protein breakfast or the perfect weeknight meal.
I created whipped up this easy casserole to enjoy with a couple of girlfriends for brunch. We whipped up a refreshing green salad and some mimosas to go along with it for an easy peasy Sunday morning.
If you love breakfast casseroles like this one, I also strongly recommend my Sweet Potato, Sausage and Kale Breakfast Casserole and my Butternut Squash and Bacon Breakfast Casserole. This one is much lighter in carbs than those two, but all three are equally flavorful and satisfying!
Let’s discuss the simple ingredients!
Ingredient Notes
These are all the ingredients you’ll need to make this low-carb breakfast delight! It’s loaded with pantry staples and high-protein powerhouses that’ll have you ready to get up and go in the morning.
Avocado Oil or Olive Oil: A neutral, high-heat oil that we’ll use to sauté the sausage and veggies without any burning. I also like that it’s gentle on digestion and rich in heart-healthy monounsaturated fats (like oleic acid) and antioxidants (like Vitamin E and carotenoids)!
Turkey Breakfast Sausage: This sausage is lean but incredibly flavorful. It’s a great breakfast protein that’s a good alternative to regular pork or beef sausages, though you can absolutely use regular Italian sausage if you’d like.
Garlic: The pungent and aromatic hero of this dish that brings some awesome warmth to every bite!
Zucchini: I love how mild zucchini is, but it’s also just slightly sweet which helps balance the richness of the sausage in this recipe. The hit of Vitamins A and C and the boatload of fiber is helpful too. There is no need to drain the zucchini of excess moisture.
Fresh Herbs: I like using oregano, basil, and chives to lift the whole casserole. You can experiment based on what you like, though!
Baby Spinach: I’m a huge fan of leafy greens as they’re packed with Vitamins A, C, and K along with folate and magnesium. They also soften like a dream to mix with the egg and sausage!
Eggs: The binder and backbone of this high-protein recipe! Bake them just right, and you’ll get that glorious custardy interior once you’ve finished baking.
Grated Mozzarella Cheese, Cheddar Cheese or Colby-Jack Cheese: These are both great options for this Zucchini Herb Sausage Breakfast Casserole as they perfectly melt into a golden brown top layer.
Sea Salt and Black Pepper: Season with kosher salt and pepper to your personal taste.
Recipe Customizations
- Swap the turkey sausage for pork sausage or chicken sausage if you prefer. Just drain extra grease if you’re using a fattier sausage.
- Swap or reduce the cheese. Switch mozzarella for cheddar, gouda, parmesan cheese, gruyere, pepper jack, or omit it entirely for a dairy-free version!
- Use different fresh herbs. Parsley, thyme, or even a sprinkle of rosemary can change the flavor profile entirely here.
- Add extra veggies. Try yellow squash, red bell peppers, green peppers, cherry tomatoes, green beans, or mushrooms to build up the veggie content!
- Make it even more creamy with a splash of half & half, cream or even coconut milk (for dairy-free) to make the binding richer. Just be aware that this might change the flavor and consistency a tad.
- Add in 1/2 cup of heavy cream, cream cheese, of full-fat coconut milk to make the eggs extra creamy and tender.
Helpful Tips
- Brown the sausage first, then sauté the veggies separately. This helps prevent soggy zucchini from too much moisture!
- Let the veggie-sausage mixture cool slightly before pouring in eggs. It should stop the eggs from congealing unevenly when hot ingredients hit cold eggs!
- Use a well-oiled or parchment-lined casserole dish for easy removal and cleaner slices.
- Let it rest for 10 minutes after baking before slicing to let the eggs settle. This should give you cleaner cuts, and I’m all for the presentation!
- Cut it into individual portions and store it in meal prep containers for an easy grab-and-go breakfast.
How to Make Zucchini Herb Sausage Breakfast Casserole
Preheat your oven to 375 degrees Fahrenheit and lightly grease a large casserole dish.
In a large skillet over medium heat, warm the avocado oil and brown the turkey breakfast sausage until it’s fully cooked and starting to crisp a little.
Add minced garlic and stir to let things get fragrant!
Then toss in chopped zucchini, your chopped herbs (oregano, basil, chives), baby spinach, and a pinch of sea salt.
Cover the skillet and cook just until the spinach wilts and zucchini softens slightly. You want them tender but not mushy!
Transfer the sausage-veggie-herb mixture into the casserole dish and spread it out into a nice even layer.
In a large bowl, beat the eggs thoroughly until they’re smooth, then pour the egg mixture evenly over the sausage mixture.
Sprinkle grated cheese on top.
Pop the dish into the preheated oven and bake for 45 to 55 minutes until the casserole is set, the eggs are cooked through, and the cheese on top is melted and lightly golden.
Once it’s out, let it rest for about 10 minutes before slicing to help it firm up!
Serve this easy egg casserole warm with fresh fruit, and enjoy.
Wrap the casserole dish in plastic wrap or transfer the leftovers to an airtight container and store for up to 1 week.
This zucchini casserole is proof that breakfast can be hearty, veggie-rich, and cozy. It is a delicious way to get in your high-powered protein and veggies no matter the time of year! It’s the perfect quick breakfast for weekday mornings and tasty enough to enjoy on a weekend morning too.
This happens-to-be-low-carb keto breakfast casserole is the perfect breakfast recipe for those following a low-carb diet, and also the perfect recipe for regular eaters too!
Love baking in a casserole dish? Try out some of my other casserole recipes.
More Casserole Recipes:
- Creamy Cauliflower Casserole (Keto)
- Butternut Squash & Bacon Breakfast Casserole
- Mediterranean Green Bean Casserole (Gluten-Free, Dairy-Free)
- Healthy Sweet Potato Casserole (Paleo)
- Wild Rice Chicken Casserole (Gluten-Free)
Enjoy it for breakfast tomorrow!
Zucchini Herb Sausage Breakfast Casserole
Ingredients
- 2 Tbsp avocado oil
- 1 lb turkey breakfast sausage
- 5 cloves garlic minced
- 2 medium-sized 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 large eggs well beaten*
- 1 1/2 cups Colby Jack cheese or mozzarella 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.
Notes
Nutrition
I published this recipe on April 19, 2019. On January 14, 2026, I added ingredient notes, updated the photos, added helpful tips, and instructions.
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!