Breakfast Casserole

This breakfast casserole delivers all the cozy morning vibes — savory sausage, light and airy eggs, melted cheddar, and colorful bell peppers come together in a dish that’s both comforting and effortlessly crowd‑pleasing. With simple ingredients and easy prep, it’s a perfect go-to for both lazy weekends and busy mornings. Whether you’re feeding a crowd or meal prepping for the week, this one‑dish wonder never disappoints.

Why You’ll Love This Breakfast Casserole

What makes this casserole a standout? It’s incredibly easy to put together, relies on everyday ingredients like eggs, sausage, and cheese, and it bakes into a rich, satisfying dish the whole family will love. It’s also incredibly versatile—perfect for prepping the night before or reheating throughout the week. And since it all comes together in one dish, cleanup is a breeze whether it’s a busy weekday or a leisurely brunch.

Ingredients

• 2 pounds pork sausage

• 12 eggs

• 1 cup sour cream (light or regular) (240 g)

• ¼ cup milk (60 ml)

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 4 green onions, sliced

• ½ green bell pepper, diced

• ½ red bell pepper, diced

• 2 cups shredded cheddar cheese (200 g)

Step-by-Step: How to Make Breakfast Casserole

1. Preheat your oven to 350 °F (175 °C). Spray a 9 × 13‑inch pan with cooking spray.

2. In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, salt, and pepper. Use an electric mixer on low speed until just combined.

3. In a large skillet over medium heat, add the pork sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease, then transfer the cooked sausage into the bowl with the egg mixture.

4. In the same skillet, add the diced green bell pepper, red bell pepper, and sliced green onions and sauté for 2‑3 minutes until slightly softened. Add the sautéed vegetables into the egg-sausage mixture and stir everything together until evenly combined.

5. Pour the mixture into the greased 9 × 13‑inch pan. Bake for 35 to 50 minutes, until the sides are firm and the center has just a slight jiggle—it will continue to firm up as it cools out of the oven.

6. Take it out of the oven and allow it to sit for a few minutes before cutting into portions and serving.

Helpful Tips

• Avoid overmixing your eggs—gentle mixing helps keep the texture light and fluffy.

• Keep cleanup simple by cooking both the sausage and vegetables in the same skillet.

• Pre-cooking the veggies removes excess moisture, helping the casserole bake evenly.

• You can prep this dish ahead of time and bake it fresh in the morning.

• Check doneness by watching for set edges and a lightly jiggly center.

Substitutions And Variations

• Swap pork sausage with turkey sausage or vegetarian alternatives for a lighter version.

• Experiment with cheese varieties like Monterey Jack, Colby‑Jack, or Gruyère.

• Feel free to mix in extra vegetables like spinach, mushrooms, or zucchini—just sauté them first to keep the casserole from getting watery.

• Add a layer of thawed hash browns on the bottom for extra heartiness.

• To keep it gluten-free, confirm all ingredients are certified gluten-free.

Storage Instructions

• Refrigerate leftovers in an airtight container or cover the baking pan with foil. Best used within 3‑4 days.

• Reheat individual slices in the microwave or wrap in foil and warm in the oven at 350 °F.

• You can also assemble and freeze this casserole unbaked. Cover tightly and freeze for up to 2‑3 months. Thaw overnight in the fridge before baking.

Nutritional Information

• Calories: 385 kcal

• Carbohydrates: 2 g

• Protein: 23 g

• Fat: 30 g

• Saturated Fat: 12 g

• Cholesterol: 239 mg

• Sodium: 669 mg

• Potassium: 327 mg

• Sugar: 1 g

• Vitamin A: 705 IU

• Vitamin C: 11.6 mg

• Calcium: 194 mg

• Iron: 1.8 mg

Serving Suggestions

• Serve warm straight from the oven with fresh fruit or a fruit salad.

• Top with salsa or sour cream for a little extra flair.

• Complete your brunch spread by pairing this casserole with crusty baguette slices, toasted English muffins, and a crisp green salad.

• Enjoy as part of a “breakfast for dinner” night with roasted potatoes or a smoothie on the side.

Frequently Asked Questions About Breakfast Casserole

Q: Can I assemble this casserole ahead of time the night before?
Yes—this dish is ideal for prepping in advance. Simply mix all ingredients, cover the pan, and refrigerate overnight. Bake fresh in the morning for best flavor and texture.

Q: Can I freeze this casserole?
Absolutely. Assemble the casserole (unbaked), wrap tightly in plastic and foil, and freeze for up to three months. Thaw overnight in the refrigerator and bake as instructed the next day.

Q: How do I prevent the casserole from turning rubbery or watery?
Pre-cook all the veggies and drain the sausage well. Overbaking can also dry out the eggs, so remove the casserole when the center still has a slight jiggle. It will set completely as it cools.

Conclusion

Thank you for cooking along with me—this breakfast casserole is truly one of my favorite go-to dishes when I want something hearty, flavor-packed, and fuss-free. With just eggs, sausage, cheese, and a few veggies, you’ll have a flavorful dish that feels special yet is so easy to put together. I hope you enjoy making (and enjoying) it as much as I do. Here’s to many delicious mornings ahead—happy cooking and bon appétit from our food-loving community!

Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10 servings 1x
• Category: Breakfast

Print Recipe

Pin Recipe

---

Description

Breakfast Casserole is the ultimate make-ahead breakfast loaded with sausage, eggs, cheese, and veggies. Perfect for meal prep, brunch, or holidays.

---

Ingredients

Scale 1x2x3x

2 pounds pork sausage

12 eggs

1 cup sour cream (light or regular) (240 g)

¼ cup milk (60 ml)

1 teaspoon kosher salt

½ teaspoon ground black pepper

4 green onions, sliced

½ green bell pepper, diced

½ red bell pepper, diced

2 cups shredded cheddar cheese (200 g)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 350 °F (175 °C). Spray a 9 × 13‑inch pan with cooking spray.

• In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, salt, and pepper. Use an electric mixer on low speed until just combined.

• In a large skillet over medium heat, add the pork sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease, then transfer the cooked sausage into the bowl with the egg mixture.

• In the same skillet, add the diced green bell pepper, red bell pepper, and sliced green onions and sauté for 2‑3 minutes until slightly softened. Add the sautéed vegetables into the egg-sausage mixture and stir everything together until evenly combined.

• Pour the mixture into the greased 9 × 13‑inch pan. Bake for 35 to 50 minutes, until the sides are firm and the center has just a slight jiggle—it will continue to firm up as it cools out of the oven.

• Take it out of the oven and allow it to sit for a few minutes before cutting into portions and serving.

---

Notes

Mix eggs gently for a fluffier texture.

Pre-sauté veggies to avoid excess moisture.

Use the same skillet for sausage and veggies to minimize cleanup.

Casserole can be prepped a day in advance or frozen before baking.

---

Nutrition

• Serving Size: 1 slice
• Calories: 385
• Sugar: 1g
• Carbohydrates: 2g
• Protein: 23g