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!
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.
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.
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.
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.
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
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Breakfast Casserole
Video
Ingredients
- 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
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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Danielle says
So glad I stumbled upon this recipe. I have always used my mom’s breakfast casserole recipe which I thought I loved but this is so much better! (Sorry, Ma). I just assembled it for tomorrow morning & thought maybe next time I’d add a jalapeno or two. Thoughts? Anyone ever tried that? It’s delicious as is but we love spice around here.
Lauren Allen says
The Jalapeño addition would be amazing! So happy you liked this recipe!
Amy Pedersen says
My family loves this! Easy and delicious and can eat for breakfast or dinner.
Lindsey Romero says
Has anyone tried substituting cream cheese for sour cream? Would it be too cheesy?
Karl says
I haven’t but now I’m going to. Lol
Susan says
Great idea! Too cheesy is never a problem for my family.
Grace says
I’ve subbed plain yogurt (both Greek and regular) and was great!
Vandelay says
This casserole is delicious! It has become our go-to breakfast for when we have guests/family visiting. It feeds us all no problem. I’ve tried a few different breakfast casseroles but after coming across this recipe, this is the ONLY recipe I use.
Lana says
How much salt do you add?
Natalie says
Anyone tried substituting full-fat greek yogurt instead of sour cream?!
Lauren Allen says
Yes, you wont even notice a difference!
Grace says
Yes, agreed. Subbed this and no one knew the difference. Have made this multiple times using sour cream or yogurt (Greek or plain regular) and family never can tell)
Tosha says
This casserole is absolutely wonderful! So much flavor kudos to you!! I made this for Christmas breakfast and everyone came back for seconds. I’ve made it 4 times since then (it never gets old) The only thing I changed was I used turkey sausage instead of pork sausage. Only because my sons GF can’t eat pork (it hurts her stomach) I never really thought I was a big fan of turkey bacon or turkey sausage however, in this casserole it has so much flavor I can’t imagine not using turkey sausage. Thank you so much for sharing 🙂 You’re recipes have 5 stars in my book!!
Monica says
Added cilantro and cream cheese; substituted milk for heavy whipping cream….delicious!! Rich but SOOO GOOD!
Linda says
Great recipe! I added more eggs and a little less milk. It was perfect!
NICHOLE says
How do you think it would turn out if I added diced potatoes?
Would I have to make any changes to the recipe?
Thank you!
Lauren Allen says
That would be just fine–I would par boil them for a few minutes first. Enjoy!
Grace says
I’ve used potatoes! Turns out great!
Mama Taylor says
Family of 8 loved this. Clean plate awards all around. I am thinking blistered tomatoes and maybe even some spinach would work well in this if you needed to sneak some early veggies in!