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.
This recipe is a 5 star in my book
This is a great recipe that my kids love and love to help out with! Thanks for sharing!
Can I bake it beforehand and still freeze it? Just thaw it overnight and bake for… less time?
We haven’t tested freezing a baked casserole, but let us know how it works for you!
The past 2 Christmas’ I have made this casserole. The night before I do the prep and Christmas morning put it all together and bake. Huge hit in our house.
Super popular at a statewide gathering in the RV park. The only thing I’d change is the amount of salt. Maybe 1/2 t. Otherwise, it was terrific!
I just made this recipe for a large class of adult students. First of all I rarely eat anything with sausage. I loved this recipe, it’s the best casserole recipe for breakfast! I was in a hurry so I started baking at 350 in convection setting and then turned it to 375 and eventually to 400. I had a temp probe in the eggs. It looked really liquidy but the probe read 200 degrees. I then had a roaster pan heated to 375 in the back of my car for the 20 minute ride to class. It turned out perfect. I also used yogurt instead of sour cream and I forgot to soften the onion and peppers on the stove. I just threw it all together and mixed it up the night before and put it into the oven the next morning. I can’t wait to make it for another gathering. It was amazing and everyone was raving over it. Well done!!
I made this & it’s delicious 😋! I only used one roll if sausage though. The other addition I added was mini tater tots on the bottom. I’m making it now and my kitchen smells amazing! Thank you , I needed this.
Did it work out with the tater tots at the bottom?
I was considering cutting the sausage to one pound, and adding in some hash browns or mini tater tots. Curious how other peoples recipes turned out with potatoes and less meat? Thanks!
Easy to make and came out good. I only had one pound of sausage but I had a pound of ham Steaks that I cut up and added. I’ll pin to make again. Thanks!
Today, I made this breakfast casserole. It was ok, but would definitely make some changes next time. First of all, I think 2 pounds of pork sausage is just overkill. The ratio of pork sausage to veggies and eggs was WAY off. The casserole was crumbly with so much pork sausage and not enough eggs. Next time, I will only use 1 pound of pork sausage. I would use 2 large bell peppers and 1 large onion. The eggs should be increased to at least 18. Will have to experiment with this recipe to perfect it since the one listed definitely needs some work.
I absolutely agree! I made it the first time just as the recipe reads and that is way way too much sausage! My family didn’t get seconds and I ended up throwing most of it out. Still it’s easy and I am making it again this morning with only three-quarter to 1 pound of sausage.
Delicious!! Do you think I could make egg bites with this recipe in a muffin pan? Suggested temp & time if yes?
I am considering doing the same! did you try it in the muffin pans?