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)
- 1/4 cup milk
- 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
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?!
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!
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.
Great recipe! Everyone loved it.
One pound of sausage was enough for me(I used Jimmy Dean’s Regular sausage). I did swap 1/2 heavy cream for the sour cream. I had frozen Ore-Ida Golden Crisp Crowns, so I layered them on the bottom. Topped with sliced tomatoes and more cheese. My changes do not change the rating of the original recipe since it was the foundation for what I made. Thank you!!
All of your recipes are tried and true. They always work for me! You are a master chef. This recipe for breakfast did not disappoint this Christmas morning. I got the sausage and peppers ready the evening before and did the eggs and cheese in the morning. I baked mine 50 minutes, let it sit for 10 minutes once out of the oven. I also made you orange rolls the day before. Heated them and added drizzle. All turned out perfectly.
Thank you Linda! I’m so glad you’ve had success.
This one is a winner for my family of 5. Everyone said this needs to be on our regular menu. We don’t miss the bread or hash browns we’ve had in past casseroles!
We literally make this recipe every Christmas morning. And we love it.
I made this for breakfast this morning, and I have to say this was the best breakfast cassorole I’ve ever made ! Everyone loved it!
This is a keeper, that I’m sure we’ll have often!
This is a family favorite! It is always served Christmas Day Brunch-love the fact it can be made ahead. Always a big hit with our family. If you could give it 10 stars, it is well deserved!!
This was a hit! My son asked if he could bring some to his buddy. Ty for the recipe! Happy Holidays
Very good! I would just add a few more spices or a dash of hot sauce. I also added frozen hash browns as the first layer.
I love the picture of this casserole. It gives me warm fuzzies to know I am not the only one who can’t cut or draw straight lines! Oh, LOVE this dish as well, especially since you can make it ahead of time. Kudos to the chef!
Hi! Can you add frozen hash browns to this in addition to the veggies? Or do you increase the qty of eggs?
Yes, (thawed frozen hashbrowns). Here’s my recipe, with that adaption: https://tastesbetterfromscratch.com/hashbrown-breakfast-casserole/