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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Recipe

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

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

Instructions
 

  • 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. 

Notes

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

Nutrition

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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Comments

  1. 5 stars
    Love this recipe so much! So glad you added the salt and pepper amounts so I don’t have to keep remembering what I did the last time. SO GOOD. Great for all the brunches we host. Even my toddlers like it!

  2. 5 stars
    Best egg bake without bread or croutons I’ve ever had. Best egg bake period, honestly. You must try it.

  3. How would you go about adding shredded hashbrowns to this recipe to make it more hardy? I am hoping to prepare it the day ahead, so would you just put in raw hashbrowns and let it sit in the egg and veggie mixture in the casserole dish overnight? With the cooking time change?
    Thanks!

  4. 5 stars
    This recipe is the best I make it anytime I have family and friends over for brunch and it’s always a hit , I normally add one mild mild and one hot pork sausage it’s delicious

  5. 5 stars
    This casserole is wonderful. Easy to make. I made it the night before and baked it the next morning. The smells of the casserole filled my kitchen. Everyone loved it and someone requested the recipe. I like the idea of no hash browns less starch didn’t miss them.

  6. 5 stars
    It was my turn to host brunch and I needed something with protein. This is my first and last sausage casserole recipe ever! Thank you so much! My teenaged son and hubby also LOVED it. I appreciate you sharing!

  7. I made quite a few changes, but loved the basic recipe. I used crisp bacon instead of sausage and broccoli florets and diced tomatoes instead of peppers. I took it for a breakfast potluck at church and there were only 2 pieces left. With all the concerns about bird flu, etc. I think it would be good to remind people that egg casseroles should be cooked to an internal temp of 160 degrees F.

  8. 5 stars
    Love this casserole! It’s so easy and delicious.
    Just wondering if and how it can be cooked ahead of time and reheated in a microwave. I want to serve it at a work function and there is no oven.

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