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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?
😂😂
can this be made without milk & sour cream?
YUM! I didn’t have green/red peppers, subbed chopped fresh mushrooms that I sauteed in leftover juice from sausage. Used frozen diced onion–shared with my neighbor because I was leaving on a trip–we both LOVED it!
Highly recommend, very simple and easy to make, I know I’d love it with the chopped peppers,…next time!!! I made 1/2 recipe, baked it in a 7″ X 11′ Pyrex glass baking dish–perfect!
This looks amazing!! I can’t wait to try it, just have a couple questions. Do you use mild or sharp cheddar? And how much salt would you recommend? Thanks, love finding great recipes like this.
We usually use sharp cheddar but you can use whatever you and your family like best!! 1/2-1 tsp salt should be enough since sausage is usually pretty salty! Enjoy.
Everyone in the family really likes this
recipe.
Made this for company. Everybody loved it!
Have made this for the past 2 years for Christmas morning I use a lb of sausage and a lb of thick cut bacon and I use heavy whipping cream instead of milk. This has been a major hit
Made exactly as stated, it was wonderful. So much flavor, thank you! Very easy to make. This makes breakfast easy.
This is my favorite breakfast. Low carb, delicious, any veggies, any cheese, ham or bacon or sausage, fab every time. Reheats into a quick hot breakfast all week long. sometimes I make several and have for the family all week long.
Do you cook differently if you use bacon instead of sausage?
The one thing I hate when I’m looking for recipes, is recipes that completely leave out recommended salt measurements. I can tell how much pepper would be about right, but when adding sour cream, sausage and cheese..all have some salt..its nice to have a suggested amount for added salt. I’m a cook at a beginner level …suggested salt and pepper amounts are extremely important and helpful. Can someone help me with that? Thanks in advance
I don’t add any salt when making this casserole. No one has ever added more when eating it.
Hi Robyn,
I’m a fairly new cook, too…one that actually follows recipes to a tee, so I completely understand where you’re coming from. That said, I think the salt and pepper listed are really “to taste”, which can just be added when it’s fully cooked and by whoever is eating it.
Hope this helps.
I loved this!!!! It was delicious, I saved the recipe and will become our breakfast of choice when company comes or we’re on vacay 💜