Easy and delicious egg casserole with chicken sausage, veggies, and swirls of pesto.
This Chicken Sausage and Pesto Egg Casserole is the perfect nutritious meal prep recipe and is high in protein!
This Chicken Sausage and Pesto Egg Casserole is made with eggs, egg whites, cottage cheese, chicken sausage, fresh veggies, herbs, and pesto. It’s super simple to make and the perfect high protein meal prep recipe!
Why you’ll love this Chicken Sausage and Pesto Egg Casserole:
Simple and easy to make. This recipe is easy to make and contains simple easy-to-find ingredients.
High in protein. This egg casserole contains egg whites, sausage, and cottage cheese for a boost of protein and contains 175 kcals and 16 g protein per serving!
Super adaptable. This recipe can be customizable to you liking. Use your favorite protein, veggies, herbs, and seasonings!
Ingredient Breakdown:
- Eggs + egg whites – this recipe contains added egg whites for an extra boost of protein.
- Cottage cheese – adds lots of creaminess and added protein
- Chicken sausage – can also use turkey or meat-free sausage.
- Mushrooms, onion, bell pepper – my favorite veggie combo for this recipe, but feel free to sub with your favorite veggies.
- Garlic – I recommend fresh over dried.
- Fresh basil and green onion – this recipe contains a hefty amount of fresh herbs that really adds SO much flavor.
- Pesto – I love the Trader Joes brand. Feel free to substitute with a dairy-free pesto if you prefer.
How to make Chicken Sausage and Pesto Egg Casserole:
- Preheat oven to 350F. Grease a 9×13” casserole dish.
- Combine eggs, egg whites, and cottage cheese in a blender until creamy. Pour into casserole dish and set aside.
- Heat oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease and add sausage to the egg mixture.
- Add the mushrooms, bell pepper, onion, and pinch of salt to the same skillet and sauté for 3-4minutes. Stir in garlic, another pinch of salt, and several turns of black pepper and cook for 1 minute more. Add to the casserole dish along with fresh herbs. Stir well to combine. Add dollops of pesto to the eggs and swirl with a spoon.
- Bake for 35-40 minutes or until the edges are set and the center is barely jiggly.
- Serve with more fresh basil and green onion.
Recipe Modifications:
Substitute turkey sausage with chicken sausage, ground beef, or meat-free alternative.
Substitute with your favorite veggies.
Substitute pesto with dairy-free pesto.
Storage Instructions:
Store cooled pesto bake in an airtight container for up to 1 week. Reheat in microwave until warm.
More Delicious Breakfast Recipes…
- Apricot Pecan Granola
- Chocolate Zucchini Protein Baked Oatmeal
- Lemon Blueberry Honey Pancakes
- Strawberry Shortcake Baked Oatmeal
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chicken Sausage and Pesto Egg Casserole
Ingredients
- 8 large eggs
- 1 cup egg whites
- 1 tbsp olive oil
- 1 lb chicken sausage
- 1 cup diced crimini mushrooms
- 1 red bell pepper, diced
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- ½ cup chiffoned fresh basil
- ½ cup chopped green onion
- ¼ cup pesto
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 350°F. Grease a 9×13” casserole dish.
- Combine eggs, egg whites, and cottage cheese in a blender until creamy. Pour into casserole dish and set aside.
- Heat oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease and add sausage to the egg mixture.
- Add the mushrooms, bell pepper, onion, and pinch of salt to the same skillet and sauté for 3-4minutes. Stir in garlic, another pinch of salt, and several turns of black pepper and cook for 1 minute more. Add to the casserole dish along with fresh herbs. Stir well to combine. Add dollops of pesto to the eggs and swirl with a spoon.
- Bake for 35-40 minutes or until the edges are set and the center is barely jiggly.
- Serve with more fresh basil and green onion.
