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.
Quick question: I see that it says 385 calories and then it serves 12. Does that mean it is 385 calories per 1 serving?
yes!
How would you add thawed hashbrowns to this recipie?
You can add thawed hashbrowns by mixing about 2–3 cups right into the egg mixture before pouring it into the pan. Just make sure they’re thawed and patted dry so they don’t add too much moisture. You could also layer them at the bottom of the greased pan for more of a crust-like feel.
I’ve just made this and it’s in the freezer for serving next Sunday after church. Is there a way this could bake while we’re at church for 2 hours? Maybe at a lower oven temperature?
If you’d like the casserole to bake while you’re at church, you could try baking it at a lower temperature; around 275°F for 2 hours. Just make sure it’s fully thawed before going in the oven, and cover it with foil for most of the bake time to prevent over-browning. Let us know how it turns out!
Can you make without the peppers?
Yes, you can absolutely omit the peppers!
After freezing, I moved this to the refrigerator 24 hours before baking, then onto the countertop 1 hour before baking. I baked it at 275° for 2 hours while we were at church. When we got home, I turned up the oven to 350° and continued baking uncovered for another 15 minutes. It turned out perfect! Everybody loved this! I will definitely make this again. Thank you!
Did you bake before freezing & then bake again to heat up? Or did you freeze the raw ingredients & then thaw & bake?
I make this and take it to work on a regular basis! This time my boss texted and requested (offered to pay me) it this week since he will be in town. Just assembled and put in fridge to bake early morning! PS…I usually add a couple of cloves of minced garlic to the peppers and onions!
This is the best recipe! Make it all of the time! It’s easy and delicious! It’s in the weekly rotation and upon request!
I see that you can make it up to one day ahead. I’m going on a trip and would need to prepare it 2 days ahead. What happens if I do the 2 days prior?
Two days ahead will be fine! Just make sure you’re ingredients are fresh. Have fun on your trip!
I promise, I looked but could not find the answer. With freezing instructions, is it baked before freezing, recipe states, after preparing 🤔 is that baking first?
I’m sorry that is confusing! You can freeze it before baking. Just assemble the casserole, cover it well with plastic wrap and aluminum foil then freeze for 2-3 months. Let it thaw overnight in the refrigerator then set on the counter and let it come to room temperature before baking. Bake as normal. We hope you enjoy it!!
Thank you!
I made this for a Mother’s Day brunch and it was a big hit. Several people asked for the recipe. Thank you for sharing! A few small changes based only on personal preference: I added diced sweet onion with the sausage when I cooked it and omitted the green onion. I used about 1 1/4- 1 1/2 lb. of a blend of mild and spicy breakfast sausage. Great recipe! Thanks again!!!!
Have you ever made this in a 12×20 foil pan? If so, did you double the recipe and what was the baking time?
Yes, you can make this breakfast casserole in a 12×20 foil pan! You’ll want to double the recipe, which should fit well in that size pan. For baking time, plan on about 55–70 minutes at 350°F, but keep an eye on it. It’s ready when the center is just set and no longer jiggly. You can loosely cover with foil partway through if the top is browning too quickly.
-Stacy
If I wanted to use ground beef instead of sausage how would you recommend using it for this recipe? Also if I have frozen veggies, should I sautee it with the ground beef?
If you’re using ground beef instead of sausage, brown it in a skillet, drain any excess fat, and add some seasonings to boost the flavor, since sausage typically brings more seasoning. For the frozen veggies, sauté them with the beef to thaw and soften before adding them to the casserole mixture.