Sausage, Egg & Cheese Casserole

Sausage, Egg & Cheese Casserole

Hello friends! And almost Happy Shavout! Now, I know the title of this may may sound a little odd, but don’t worry, I’m using meatless meat here, specifically the Beyond Meat, to make this awesomely-easy Sausage Egg & Cheese Casserole, your newest savory dairy kugel for the upcoming holiday!

Spin on a classic breakfast Sandwich

If you’re not into using the parve meat, you can most definitely make this without it, but it definitely amps up the flavor and makes this a hearty side dish, otherwise, you’re just doing well, egg and cheese. Although there is nothing wrong with that combo.

For this year’s Shavuot recipes, I’m aiming for something easy. A throw-in-the-oven and don’t-think-about-it kind of dish. This casserole is just that. I browned the Beyond Beef on the stove, adding some salt, pepper and cumin. breaking it up with a wooden spoon until it was crumbly like sausage. Then I whisked the eggs, cream, garlic, salt and pepper in a bowl. I added the “beef” into a greased pan, topped with cheddar cheese and poured the egg and cream mixture on top. I also added in some pickled jalapenos just for fun. But that’s optional!

Leftover Magic

The great thing about this casserole, or kugel is that it’s great hot, room temp or even cold. It reheats well and you can even freeze leftovers!

What’s even more fun? Reheat this (at 325 for about 10 minutes) for the last days of yomtov, toast up some bagels and cut a few pieces of this casserole into thin slices and you’ve got yourself a “sausage, egg & cheese bagel”.

Chag Sameach! Now, let the dairy fest begin!

Want some more Shavuot recipes? Check out some past posts from Meat Your Vegetables here:

0 from 0 votes
Sausage, Egg & Cheese Casserole
Prep Time
10 mins
Cook Time
35 mins
Course: Brunch, Side Dish
Servings: 12 servings
Author: Rachel Katzman
  • 1 16 oz. Package of Beyond Beef If you have parve "sausages" like the Beyond Meat Sausage, those would be delish here! Just chop 'em up!
  • 8 Large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic cloves, minced Or, I "pressed" them through my microplane zester. So much easier than mincing!
  • 1 handful Pickled jalapenos Optional, or add in fresh hot peppers if you have them! You could also add thinly sliced red onion, green pepper, or mushrooms
  • 1 cup Cheddar Cheese, shredded
  • 2 Green onions, thinly sliced For garnish
  1. In a medium-sized skillet, brown the beyond beef. Use a wooden spoon to break up the meat into small chunks, like sausage. Add 1/4 salt and 1/4 pepper and cook for about 10 min.

  2. Pre-heat oven to 350F.

  3. While the meat is browning, crack the eggs into a medium/large bowl. Add in the cream, garlic, salt and pepper.

  4. When the meat is done, add it to a greased 9.5 x 9.5" pan.

  5. Sprinkle the cheese over the "sausage" then add in a handful of pickled jalapenos and pour the egg and cream mixture.

  6. Make sure the cream mixture is incorporated into all nooks and crannies of the casserole. You might need to use your hands to make sure all spots are covered, but it doesn't have to be perfect.

  7. Bake for 35 minutes.

  8. Let the casserole cool, then cut into squares and garnish with sliced green onions. Enjoy!

Dairy-free Maple Cinnamon Custard

I have to give credit where it’s due, so I found this original recipe in “Easy Dairy-Free Ketogenic Recipes” by Maria Emmerich – it was so easy to follow, I just tweaked it a tiny bit to make it my own.  I adjusted the flavors a bit and the cooking time and temp and I’m happy with how these turn out.  And I love that you can adjust the flavors as you like!  You could add in lemon zest and juice for a lemon custard topped with a fresh lemon slice for a pretty presentation, or add in some fresh blueberries Dairy-free maple cinnamon custardor raspberries for a fresh springtime berry custard.  YASSS!

So thank you Maria for the original recipe, I’m obsessed!  SO obsessed in fact that I made a batch last Shabbos as a “last minute” dessert (I mean, it’s just my husband and me, who exactly am I trying to impress here?).

Needless to say, if you’re a big dairy or cheesecake fanatic, Shavuot is always the holiday for you! And being a pescetarian, it’s nice to opt out of a heavy meat meal.  But when you want a break from too much dairy, and want to opt for something a big lighter – and something that won’t spike your blood sugar, check out these custards!  And I just love the presentation with the ramekins (you can always pick some up at the Dollar Store I’m sure, or you may be able to find disposable foil ramekins too).

Wishing you all a Chag Sameach!



PS – how adorable is this vintage-style bird serving tray? I got it years ago at Macy’s and I love it so much!! It’s such a cute presentation for a Shavuos meal!

0 from 0 votes
dairy-free maple cinnamon custard
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Servings: 4 servings
Author: Rachel Katzman
  • 4 eggs
  • 2 cups dairy-free milk, such as almond milk I like the brand Califia Farms
  • 1/2 cup Swerve granulated style you can use regular sugar if you prefer
  • 1 tbsp maple extract I like the brand Fronteir - you can find it at Whole Foods or on Amazon
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp (plus more) Swerve, confectioners style
  1. Pre-heat oven to 350F.  Spray 4 ramekins with coconut oil spray or coat the ramekins with a little bit of coconut oil using your hands (just so it doesn't stick as much) and place on a baking sheet.

  2. Add all ingredients except the Swerve powdered sugar to a blender and blend for 10-15 seconds until fully mixed.

  3. Pour in the custard into each ramekin and carefully place in the oven.

  4. Bake for 20 minutes or until the center is no longer jiggly in the middle.

  5. Wait until cool enough to handle (about 20 minutes) and dust with the powdered Swerve. 

  6. Serve, warm or cool.  And try it topped with whipped cream or whipped coconut cream!

Don’t forget to check out Daniel’s Shavuot recipe: Cream of Potato Zucchini Soup

Lamb Bacon Chili Shakshuka With Quail Eggs

Before you ask, yes you can may this with any type of bacon and eggs, it does not need to be lamb bacon or quail eggs.  I happened to have some excellent lamb bacon from CWS Meats and I also managed to find a local small chain grocery store that regularly carries kosher quail eggs.  I figured a kosher bacon and egg change would be a great one for me and Rachel.

Lately it has been wet, cold and gray in Chicago so I was craving something warm and hearty.  As we are getting close to Passover I did not want to buy any new ingredients, so I rummaged through my fridge and came up with this shakshuka recipe.  Shakshuka is generally made by simmering vegetables in a tomato sauce, and then carefully adding whole eggs and cooking they until the whites are set and the yolks are just warmed through.  Chili peppers are often added to the sauce to give it a kick.

This recipe can easily be scaled up and down for more people, or for that matter the size of your pan.  This recipe comes out wonderfully in  cast iron skillet, but a saute pan or a large frying pan will work in a pinch.

Don’t forget to check out Rachel’s dish using the lamb bacon and quail eggs and let us know which you liked better in the comment.  Hers can be found here: Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

5 from 1 vote
Lamb Bacon Chili Shakshuka With Quail Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Dish
Cuisine: Mediterranean, Mexican
Servings: 4
Author: Daniel Peikes
  • 6 Slices Lamb, Beef, or Pork Bacon Diced
  • 1/2 lb Ground Beef
  • 1 Medium Onion Diced
  • 6 Medium Mushrooms Sliced
  • 1 Each Red and Green Pepper Diced
  • 15 oz Can of Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • Slices of Pickled Jalapenos For garnish if you like it hot
  • Torilla Chips
  1. Put a large saute pan or cast iron skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon, keeping the fat in the pan.
  2. Add the ground beef and cook until completely browned. Remove the ground beef, again leaving the fat in the pan.
  3. Add the onions and cook until the start to brown. Add the peppers and mushrooms and cook until the also start to brown.
  4. Add the tomato sauce, cooked ground beef, and Italian seasoning. Bring to a simmer.
  5. Carefully add the eggs one at a time, being careful not break the yolks. Let the eggs cook in the sauce until the whites are set and the yolks are warm.
  6. Sprinkle on the bacon and garnish with the jalapenos and tortilla chips. Serve immediately.