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
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Have you tried this recipe?!
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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!
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.
Hello! I am going to try this recipe out before serving it to a larger group next week so I will be halving it the first time since it’s just the two of us. Would you recommend changing the cook time (or temp) at all? Thanks
Every oven is different, so I’d suggest checking for doneness starting at 35 minutes. We hope you enjoy it!!
I was looking for ways to use my sourdough discard and stumbled across this recipe. I made the discard pizza crust per King Arthur’s website. Baked it for about 10 minutes at 450 and then added this recipe on top, dropped temp to 350 and baked the rest of the way as your recipe says. It was a fantastic breakfast pizza!
This turned out really well. I cut the recipe in half and baked it for about 37 minutes. Came out fluffy and flavorful. I also used vidalia onion instead of green onion and added parsley for color. My husband and I loved it. I would definitely make it again on holidays.
Does it need to have foil put on top before putting it into the oven?
No it doesn’t!
Can you freeze the breakfast casserole after you cook it
Yes, you can freeze the breakfast casserole after it’s cooked! Let it cool completely, then wrap it tightly with plastic wrap and foil or transfer to an airtight container. Freeze for up to 2–3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through (about 20–30 minutes),
-Stacy
If I put in mushrooms, should I sauté them with the veggies or put them in raw?
sauté them first with the other veggies! Mushrooms release a lot of moisture when they cook, so giving them a quick sauté helps keep your casserole from getting watery. Just cook them down for a few minutes until they’re browned and most of the liquid is gone
This casserole is perfect! I have made this so many times- I always get requests to share the recipe!
Made this for several gatherings and it’s always a hit!
Would I need to adjust the amount of any of the other ingredients if I omitted the vegetables? I’m sure my husband and I would love it as is but our kiddos would object 🙂 TIA!
No need to adjust the other ingredients if you leave out the veggies—it’ll still bake up just fine! You could always toss in a little extra cheese or sausage if you want to bulk it up a bit.
-Stacy
Would canned crab meat work instead of sausage?
Yes, you can use canned crab meat instead of sausage! Just make sure to drain it well and gently fold it into the egg mixture. You won’t need to sauté it just skip straight to combining everything.
-Stacy