Zucchini and Sausage Breakfast Casserole Recipe
Morning chaos? Meet your new calm — this Zucchini and Sausage Breakfast Casserole turns sleepy grumps into breakfast believers. It’s savory, cheesy, and secretly healthy enough to brag about later. Zucchini adds freshness, vegan sausage brings the sizzle, and everything bakes into golden perfection without breaking a sweat. It’s the kind of dish that makes you feel like a brunch boss — minus the kitchen meltdown. One bite, and even your to-do list might forgive you. So grab your whisk, sass, and baking dish, because breakfast just went from “ugh” to “oh wow.”
Zucchini and Sausage Breakfast Casserole Recipe
A hearty vegan breakfast casserole made with zucchini, plant-based sausage, and a fluffy chickpea “egg” mix — flavorful, filling, and beautifully golden.
Ingredients
Method
- Preheat oven to 190°C (375°F). Grease your baking dish like a pro multitasker.
- In a pan, heat olive oil and sauté onion and garlic until golden and fragrant.
- Add plant-based sausage and cook until slightly browned and sizzling.
- Toss in grated zucchini and cook for 3–4 minutes to release moisture.
- In a mixing bowl, whisk chickpea flour, almond milk, nutritional yeast, black salt, turmeric, paprika, pepper, and salt until smooth.
- Mix the sautéed ingredients with the chickpea mixture and half of the vegan cheese.
- Pour the batter into the baking dish and spread evenly.
- Top with the remaining cheese because restraint has no place in brunch.
- Bake for 40 minutes until firm, golden, and bubbly at the edges.
- Let it rest for 10 minutes — perfection needs patience. Slice, serve, and accept compliments graciously.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 13%
- Calcium: 9%
- Vitamin A: 10%
- Vitamin C: 15%
- Magnesium: 8%
Additional Notes / Tips
- Squeeze excess water from zucchini before cooking — soggy casseroles are so last season.
- Add mushrooms or bell peppers for extra flavor drama.
- A drizzle of vegan mayo or hot sauce takes it over the top.
- Make ahead and refrigerate overnight — because mornings are for eating, not cooking.
- Serve with toast, coffee, and a well-deserved sense of accomplishment.
