This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!

Try other popular breakfast recipes like perfect Cinnamon Rolls or Monte Cristo Sandwich.

Breakfast casserole baked in a 9x13'' white pan and cut into twelve servings.

Breakfast Casserole

So, I always thought I had the best breakfast casserole recipe (this overnight breakfast casserole that we make a few times a year).  I recently learned I was mistaken, because this breakfast casserole right here really is the BEST!

And, although I still really love the other recipe, this one is more of a traditional breakfast casserole, with tons of eggs, and it’s fantastic!  Plus, you can still make it the night before so it’s perfect for holidays and special events where you don’t have a lot of time to prepare in the morning.

I adapted this recipe from my sister Jessica over at Pretty Providence. I added a couple extra eggs, some milk, left out the mushrooms and cut the amount of bell peppers in half. The great thing about this recipe is how adaptable it is! It’s delicious with other types of cheese like pepperjack or Swiss, or you could try adding more veggies, like spinach or zucchini.

A slice of breakfast casserole on a white plate with a fork.

How to make easy breakfast casserole:

The main ingredients for this egg casserole are really simple and include: eggs, sausage, bell peppers, onion, and cheese. We add sour cream and milk to the egg mixture to make it creamy, light and fluffy.

An overhead photo of the ingredients for breakfast casserole including eggs, red and green bell pepper, green onion, sausage and shredded cheddar cheese.

To make the casserole combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl.

Next, cook the sausage, breaking it into small bits as it’s browning.  Set it aside and then saute the bell peppers and onions in the same pan. Add everything to the egg mixture and stir to combine.  Pour it into a 9×13” pan and bake for 35-50 minutes or until the edges are set and the center is a little jiggly in the center. It will continue to cook and set up as it cools.

Overhead process photos of an egg breakfast casserole in a white dish unbaked and then baked.

After baking, leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

Can I make this breakfast casserole ahead of time?

Yes, you can make this breakfast casserole a day ahead, or freeze it to bake another day!

To make one day ahead of time, prepare everything as directed, up until baking. Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions.

To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months. Allow it to thaw overnight in the refrigerator, and then let it come to room temperature before baking according to recipe instructions.

A spatula removing a slice of breakfast casserole from the pan.

Consider trying these popular brunch recipes:

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Breakfast casserole baked in a 9x13'' white pan and cut into twelve servings.
Prep 10 minutes
Cook 55 minutes
Total 1 hour 5 minutes
Save Recipe


  • 2 pounds pork sausage
  • 12 eggs
  • 1 cup sour cream (light or regular)
  • 1/4 cup milk
  • salt and pepper
  • 4 green onions
  • 1/2 green bell pepper , diced
  • 1/2 red bell pepper , diced
  • 2 cups shredded cheddar cheese


  • Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.
  • Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
  • Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
  • Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
  • Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
  • Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. 


Adapted from Pretty Providence.
*Directions for freezing or making the casserole ahead of time are above in the post.


Calories: 385kcalCarbohydrates: 2gProtein: 23gFat: 30gSaturated Fat: 12gCholesterol: 239mgSodium: 669mgPotassium: 327mgSugar: 1gVitamin A: 705IUVitamin C: 11.6mgCalcium: 194mgIron: 1.8mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I made this for brunch and used Turkey Chorizo Sausage, I thought it was the the best breakfast casserole I have ever made. My son’s agreed.

  2. 4 stars
    I see many people are cutting the recipe in half to make for fewer people, if i did this would I use a smaller baking dish and have to adjust baking times?

    1. Yes, use a smaller baking dish if cutting the recipe in half. 8 or 9” square would work great.

  3. 5 stars
    This recipe is a nice alternative to scrambled eggs. I often make a half recipe for 3 of us. There is no need to add any salt to this recipe. The sausage and cheese add plenty of salt already.

    1. Did you still use a 9×13 baking dish when you halved the recipe? And how did you modify the time.

  4. 5 stars
    Super easy. Turned out great. Everyone loved it. I used light calorie sour cream. Will definitely save this recipe. Made this for our “breakfast for dinner” potluck. Took me a bit longer than 10 minutes to prep, only 40 minutes to bake.

  5. 5 stars
    Made this for a church breakfast. I know these recipes can generally handle add-ins. I was wondering about adding diced potatoes OR about adding the diced potatoes that already have the peppers, etc, and then dropping the peppers in the recipe? I’m not the world’s greatest kitchen eperimenter, and so I depend on feedback for when I think of “straying.”

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