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.
Can you substitute Italian sausage? If you add spinach how much? And would you precook it?
Yes, Italian sausage works great and adds more flavor. For spinach, use 1–1½ cups fresh (chopped) or ½ cup frozen (thawed and squeezed dry). Sauté briefly to remove moisture before adding.
-Stacy
Haven’t made this yet but am excited to. Could you put shredded hash browns on the bottom?
You can either add hashbrowns to the bottom of this recipe, or check out Lauren’s Homemade Hashbrown Breakfast Casserole here: https://tastesbetterfromscratch.com/hashbrown-breakfast-casserole/
Do you think I could use ricotta cheese rather than sour cream? Thanks!
Yes, you can use ricotta cheese! It will give the casserole a slightly different texture, more creamy and mild—but it should still work well. For best results, use whole milk ricotta and whisk it well to smooth it out before mixing.
-Stacy
Thank you! I made it with Greek yogurt today, it was great! I will try ricotta this weekend and give an update.
Have not made the recipe yet but plan on it, my husband does not like sour cream, can I just omit? Thanks!
You can substitute it with Greek yogurt instead; since it’s baked into the casserole, you won’t even taste it.
He does not like Greek yogurt either
After it’s all mixed in and baked, you really can’t taste it. The sour cream/greek yogurt adds extra creaminess and moisture, but you can leave it out if you prefer. The texture will just be a little different.
Can we reduce the number of eggs or any substitute like half eggs and half anything else that can bind the batter?
You can reduce the eggs slightly or just make 1/2 casserole instead of the full!
How do you prep ahead of time? Mix it all then refrigerate til it goes in oven?
Yes! 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.
I thank you! Making it now!
Could I make this in the crockpot?
Yes, it should work in the crockpot. Just make sure you grease the crockpot well. Follow the instructions and cook the sausage and bell peppers separately, then instead of dumping it into a pan, dump it into the crockpot. Cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
I made this for my husband’s church Men’s Breakfast. He said it WAS fantastic!!! It was the first egg bake to disappear and he was glad he got a piece!!! No leftovers on this one! I will definitely use this recipe again.
This breakfast casserole is truly delicious, and my family’s been enjoying it frequently. I use organic ingredients. One pound of pork & one pound of 80% ground beef work even better. Thank you very much for sharing the recipe.
AMAZING!!!