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
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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Recipe
Breakfast Casserole
Equipment
- Vegetable Chopper , optional
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (light or regular) (240 g)
- 1/4 cup milk (60 ml)
- 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 (200 g)
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.
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This casserole is a hit every single time I make it! It’s perfect for preparing ahead when hosting friends and family, and it’s equally satisfying as a grab-and-go option during the work week. Bravo, Lauren Allen!
Can you make it the night before?
I made it the night before and cooked it in the morning. It came out fantastic!
Yes. I did and reheated it, covered, in a 300° oven for about 30 minutes. It was perfect.
When you bake it the first time, check it at 30 minutes. 55 minutes is too long.
As a grab and go option, do you prepare it in one pan or individual servings such as a muffin tin? I am wanting to prepare ahead, freeze, and bake on busy school mornings. I love this casserole when entertaining guests and it is always a hit!
I’ve only baked it in a pan but I think it would be perfect as muffins. Just reduce the bake time?
This is my favorite breakfast casserole recipe! Easy to follow and delicious.
I make this breakfast casserole every time we have a family gathering. It’s a big hit with everyone. I make this breakfast casserole every time we have a family gathering. It’s a big hit with everyone. So glad I found it. Thank you so much for publishing it.
Love this recipe. I have made it several times for friends and family and they always want the recipe
I am making this for house guests Saturday morning and since there will only be 4 of us, I’m planning on making and only cooking half and freezing the other half.
My question is how long to bake in 8×8 pan.
Thank you
I’d check it around 25-30 minutes!
I make this at least once a week and not just for breakfast. It is delicious!
I made this for a church breakfast and I only used 1 pound of sausage and 10 eggs because that was all that I had. I baked it in a 7×11 glass dish for the full 50 minutes. It was delicious; easy to cut and serve. I will definitely make this again. I think 2 pounds of sausage is excessive and I won’t use more than 1 pound in the future. Thanks for sharing this recipe.
This looks amazing but we love mushrooms. In the original recipe, how much mushrooms were used and were they chopped and cooked with the other veggies?
Thanks!
Great! 16 ounce of mushrooms, chopped. Cooking them with the other veggies is optional. In the original version they didn’t cook any of the veggies. Enjoy!
Made this dish for a graduation brunch. Lots of great comments and requests for the recipe!
I love to hear that! Thanks Jen!
I made this for a brunch recently, and everyone loved it. I used one package of pre-cooked turkey sausage instead of two pounds of pork sausage. I skipped the onions but added an extra egg. It was done in 35 minutes and firmed up so nicely (not runny like some breakfast casseroles can be). Thank you for the easy recipe!!
We all loved it, I used 1 spicy and 1 regular pork sausage and just a red pepper. This was so easy , thank you!
It really is so easy! I’m really glad you liked it. Thanks for coming back to comment!
Hello! can this be cut in squares and frozen after it’s cooked? If so how long up to a month maybe? Can’t wait to try it! Thanks for sharing
I don’t personally think eggs on a dish like this freeze very well. But, you’re welcome to try it!
This is dish is delicious and attractive enough to serve on Christmas day, but so easy that I routinely make it for family brunch on Sundays. I always mix everything the night before and store it in a covered pan in the fridge, then bake in the morning. We usually serve with tortillas, hot sauce or salsa, and sour cream, on the side, but it also pairs well on its own with hash browns/tater tots, fresh fruit or a sweet breakfast bread! The only problem is even we never seem to have leftovers…