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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?
😂😂
Good recipe but I make it without the sour cream (can’t stand the stuff).
Thank you for sharing.
This was delicious! I will be making it again.
Made it exactly as instructed, and it was perfect! It is a real crowd pleaser. Thank you!
It was a 5/10 for me. Didn’t like the texture of the finished product. Tons of meat to egg ratio, kinda lacking in flavor, and didn’t care for the bell pepper as 3 minutes is not enough time to soften it at all. Was disappointed because of all the 5 star reviews. The search for a good breakfast potluck casserole continues
Sky,
Please frame your comment in a more polite way. While your negative comment is useful to give another point of view, it would be more appropriate to be less blunt in a public forum. The blogger is working hard to create free content for our benefit. Yes, she makes income from the blog, but it IS free to us, which is a good reason to have a kinder tone and show more respect to someone we don’t actually know in person.
Thank you for speaking up Joan. I’m thinking Sky didn’t mean to come across that way but your comment is something that we all need to keep in mind when responding. I’m one of those that do sometimes come across in a way I didn’t intend.
Joan. I think Sky was not unpolite or blunt as you say and he, she was just voicing their opinion. The points they brought up were probably helpful to alot of people. Lots of people are outspoken. Reviews are what people want to read. NOT what other people think of other peoples attitudes. Lighten up!!
I have made this Breakfast casserole 3 times now. Everyone loves it. It is very favorable and feeds a good amount of people. It keeps in the refrigerator and can be served at any meal. Thank you so much for this recipe!!
This is my go-to recipe for the kids and when company is over. Everyone loves it! Once you get the recipe down you can easily adjust to your liking (we use less cheese and less chicken sausage).
My brother who cannot eat gluten loves this casserole. I make it sometimes with half bacon, and he prefers it without the veggies and it turns out great with or without them. I have to substitute and use a plain nut yogurt and almond milk, as well as fake cheese, and it still bakes up just right. Thanks!
Going going to follow the meal prep day ahead …fingers crossed this is still as good to the fam
Let us know Tammy!
Yummy
Made this for a gluten free, low carb breakfast. Excellent! Sautéed bagged frozen onions and peppers for an even faster prep. My casserole took 30 min and then left in the warm oven until time to serve. The recipe was quickly requested!