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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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.
Yes! I do it all the time. I use those huge yellow Tupperware plastic bowls and because they seal so well, I’m able to mix the ingredients before pouring it into the pan by shaking the bowl & turning it upside Down.
Read the instructions prior to the recipe
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?
I just bake the whole thing and then cut it up and freeze the pieces. I micro it for a couple minutes and it works great. I also recommend breakfast burritos)I always make them after fajita night so that I can use the leftover beans and veggies in my burritos). And homemade waffles..
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.
But do you make this every time you have a family gathering?
😂😂
Have you ever made in muffin tin or put in cupcakes foils? Also have you ever frozen after baking?
You can do both!
Just curious, what are your thoughts if I combined bacon and breakfast sausage for the meat in this casserole? Thank you for all your awesome recipes, Lauren. You are my go to for all things food related!
Thank you! Yes, that would work great to do a bacon and sausage combo! 1/2 and 1/2 or whatever you like–this recipe is very easy to adapt!
Can I add raw diced potatoes to this recipe? If do I need to cook them first?
This is my favorite breakfast casserole. I made one minor change which I think is fantastic. I use one pound of regular breakfast sausage and 1 pound of Italian sausage. It gives an awesome flavor.
This recipe has become my go to recipe. My husband is mixing it up right now for a men’s breakfast group he’s a part of and it’s his turn to bring the main course.
After reading the reviews, I decided to make this today for my family and guests and asked everyone to let me know their thoughts. The recipe received a very good rating from all! My plan is to use this for Christmas brunch. Thanks!
Rare are the recipes found online that deliver exactly the outcome suggested by following the instructions provided. This was exactly what we hoped it would be on the first attempt. We may use half the sausage and add some mushrooms in future attempts simply out of personal taste — my wife likes a breakfast casserole to be more “eggy”. For anyone looking for a delicious recipe that is predictable by following the instructions, put this in your file. It’s a keeper and definitely a repeater.
This is my go to breakfast casserole when we have company! Our family & friends love it!
Hello, Has anyone added fresh baby spinach. If so, did they just add the whole leaves or chop first? Thank you
I didn’t add this time, but i usually do. I always chop up spinach. I feel like whole leaves get slimy lol
I chopped up the spinach and added it the last minute to the peppers and onions in the skillet. Then added all that to egg and cheese mixture. Worked well.
Love this recipe. I have a small herd of chickens (any one who does chicken math knows the struggle is real) and get over a dozen eggs a day this time of year. I precook sausage to have on hand so its really quick to throw together
The sausage I used wasn’t great, but the casserole still was! Thank you for this delicious recipe.
I am a terrible cook and these turn out pretty good. My family is picky so I had to make different versions in a muffin pan. Versions for meat and veggie were cooked bacon, seasoned browned hashbrowns, sauteed mushrooms https://tastesbetterfromscratch.com/how-to-saute-mushrooms/ other was browned seasoned hashbrowns and cooked chorizo (family doesn’t eat red pepper or onions:/. Turned out pretty good- i put hasbrown on the bottom, so make sure to spray muffin pan well so they don’t stick. Next time I will add more cheese. I halfed the recipe and they were done in 25 minutes. Will be making this for a bday brunch.