Cheesy Breakfast Casserole with Peppers and Asparagus

What’s better for a weekend brunch than a cheese breakfast casserole? Crisp peppers, tedner asparagus, and rich cheese together with perfectly seasoned, light and fluffy eggs makes this breakfast casserole a perfect brunch option!


  • 1/2 lb breakfast sausage
  • 12 eggs
  • 1/2 cup milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 cup Asiago cheese shredded
  • 1 cup provel cheese ropes (you can substitute shredded provolone)
  • 1/4 cup cheddar cheese shredded
  • 1 red pepper chopped
  • 10 stalks of asparagus trimmed and chopped into bite size pieces


  1. Preheat oven to 350 degrees
  2. In skillet over medium heat brown sausage
  3. In large bowl whisk eggs. Whisk in milk, oregano, onion powder, salt and pepper. Stir in Asiago, Provel and cheddar cheese.
  4. Spray 9 x 9 inch baking dish with nonstick cooking spray. Layer with cooked sausage, peppers and asparagus. Pour the egg mixture over the top. Cover the casserole with aluminum foil and bake for 25 minutes. Remove foil and bake 35-40 minutes or until casserole is set.

Keywords: breakfast casserole, cheesy breakfast casserole, breakfast casserole with peppers and asparagus, brunch breakfast casserole

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