If you’re looking for a cozy, crowd-pleasing breakfast that feels like a warm hug on a plate, you absolutely have to try this Sausage and Egg Breakfast Casserole Recipe. It’s one of those dishes I return to again and again — simple, hearty, and packed with flavor. Whether it’s a lazy weekend morning or a special holiday brunch, this casserole never disappoints and the best part is, it’s so easy to make ahead. I can’t wait to share it with you!
Why You’ll Love This Recipe
- Make-Ahead Friendly: Prep it the night before and bake it in the morning for zero stress.
- Flavor Packed: The mix of savory sausage, melty cheddar, and fresh veggies gives every bite a delicious punch.
- Feeds a Crowd Easily: This recipe serves 12, perfect for family breakfasts or brunch gatherings.
- Comforting & Satisfying: It’s basically a warm, cheesy casserole that feels like home.
Ingredients You’ll Need
The magic really happens when creamy eggs, juicy sausage, sharp cheddar, and a touch of fresh veggies come together. Each ingredient plays a role in balancing richness and freshness, so choosing quality sausage and fresh eggs really makes a difference.
- Pork sausage: Opt for a flavorful, well-seasoned sausage—this is the star protein in the dish.
- Eggs: Fresh, large eggs help bind everything and add creaminess.
- Sour cream: Adds moisture and richness, making the casserole extra tender.
- Milk: Just a splash to lighten up the custard texture.
- Kosher salt: Enhances all the flavors without overwhelming.
- Ground black pepper: Adds subtle heat and depth.
- Green onions: Fresh and slightly sharp, they boost brightness.
- Green bell pepper: Gives a subtle sweetness and crunch.
- Red bell pepper: Adds color and a mild fruity note.
- Shredded cheddar cheese: Sharp, melty cheddar creates rich pockets of flavor throughout.
Variations
I love how flexible this Sausage and Egg Breakfast Casserole Recipe is. You can easily swap in your favorite veggies, cheese, or even sausage types to make it your own. Don’t be shy about experimenting!
- Mushroom & Spinach Variation: I once added sautéed mushrooms and fresh spinach instead of bell peppers for a earthier twist — just as delicious!
- Spicy Kick: Crumbled spicy chorizo sausage or a pinch of red pepper flakes can turn up the heat if you want more zing.
- Vegetarian Version: Skip the sausage and add more veggies like zucchini and tomatoes with maybe an extra handful of cheese.
- Different Cheeses: Try pepper jack for a melty spicy flavor or gouda for smokiness — it’s fun to mix it up.
How to Make Sausage and Egg Breakfast Casserole Recipe
Step 1: Brown the Sausage
Start by heating a large skillet over medium heat. Add your pork sausage, breaking it up with a wooden spoon as it cooks. You want it nice and browned, but not crispy or burnt. Drain most of the grease once cooked — this keeps the casserole from getting too oily. This step fills your kitchen with that irresistible sausage aroma that always gets me excited to continue!
Step 2: Sauté the Veggies
In the same skillet (no need to dirty another pan!), toss in the diced green and red bell peppers along with chopped green onions. Sauté for about 2-3 minutes until they’re just softened but still vibrant and crisp — this adds a fresh crunch to the casserole.
Step 3: Whip Up the Egg Mixture
Meanwhile, in a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar, kosher salt, and pepper using an electric mixer on low speed. You just want everything combined evenly — no need to overbeat.
Step 4: Combine and Bake
Add the browned sausage and sautéed veggies to the egg mixture and stir everything until well blended. Pour it all into a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 35-50 minutes. You’ll know it’s ready when the edges are set and golden, and the center still has a gentle jiggle.
Pro Tips for Making Sausage and Egg Breakfast Casserole Recipe
- Don’t Overcook the Eggs: Pull the casserole out when the center still jiggles slightly — it will finish cooking as it rests and stay moist.
- Drain Sausage Well: Removing excess grease prevents the casserole from being greasy and helps your eggs set nicely.
- Use a Mixer for Even Texture: I find that mixing the eggs and dairy on low speed prevents bubbles that cause holes in your casserole.
- Prep the Night Before: Assemble and refrigerate the casserole overnight, then bake fresh in the morning for an effortless breakfast.
How to Serve Sausage and Egg Breakfast Casserole Recipe
Garnishes
I like to sprinkle freshly chopped parsley or chives on top before serving — it brightens the rich flavors and adds a pop of color. A dollop of sour cream or a drizzle of your favorite hot sauce works wonders too.
Side Dishes
This casserole pairs beautifully with lightly dressed mixed greens, fresh fruit salad, or even some crispy breakfast potatoes. When I make it for brunch, I love serving it alongside toasted crusty bread or warm muffins.
Creative Ways to Present
For special occasions, I like to bake this casserole in mini muffin tins for individual servings — they’re perfect for party platters or grab-and-go breakfasts. Another idea is layering with extra cheese on top and broiling for a couple of minutes to get a golden crunchy crust.
Make Ahead and Storage
Storing Leftovers
After baking, let the casserole cool completely before covering it tightly with foil or plastic wrap. Store it in the fridge where it stays good for 3 to 4 days. My family loves grabbing reheated slices on busy mornings – it keeps well and tastes almost as fresh as day one.
Freezing
I’ve frozen this casserole successfully by wrapping it in foil and then placing it in a freezer-safe bag. Thaw it overnight in the fridge before baking, or you can freeze the assembled, uncooked casserole for up to a month and bake directly from frozen—just add extra baking time.
Reheating
Reheat individual portions in the microwave for about 90 seconds or until warmed through. For larger portions, cover with foil and heat in a 350°F oven for 15-20 minutes. This keeps the texture soft and cheesy without drying it out.
FAQs
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Can I make this sausage and egg breakfast casserole recipe the night before?
Absolutely! One of my favorite things is prepping it the night before, keeping it covered in the fridge, and then baking it fresh in the morning. It saves so much time and the flavors meld beautifully overnight.
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What’s the best sausage to use for this casserole?
I recommend using a good-quality pork breakfast sausage, either spicy or mild depending on your preference. Avoid pre-cooked sausages in this recipe because raw sausage renders flavor and fat important for the dish’s texture.
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Can I freeze the leftovers?
Yes, this casserole freezes really well. I wrap leftovers tightly and freeze for up to a month. Just thaw overnight in the fridge before reheating for best results.
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Can I use different cheeses or add more veggies?
Definitely! I love mixing cheeses like cheddar and pepper jack or adding veggies like mushrooms, spinach, or zucchini. It’s a very forgiving recipe, so feel free to customize it to your taste.
Final Thoughts
This Sausage and Egg Breakfast Casserole Recipe has become a staple in my kitchen, especially on busy weekends and holidays. It’s the kind of dish that brings everyone together, fills the house with comforting smells, and leaves you feeling warm and satisfied. If you’re looking for a no-fuss, crowd-pleasing breakfast that you can make ahead and customize endlessly, I can’t recommend this enough. Grab your skillet and casserole dish — you’re about to make a new family favorite!
Print
Sausage and Egg Breakfast Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This hearty Breakfast Casserole combines savory pork sausage, fluffy eggs, colorful bell peppers, and melted cheddar cheese for a comforting and satisfying morning meal. Perfect for busy weekends or special occasions, this casserole is easy to prepare, can be made ahead, and reheats beautifully.
Ingredients
Meat
- 2 pounds pork sausage
Egg Mixture
- 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
- 2 cups shredded cheddar cheese (200 g)
Vegetables
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Mix Egg Base: In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and ground black pepper. Using an electric mixer on low speed, blend just until the ingredients are incorporated to keep the mixture fluffy.
- Cook the Sausage: Heat a large skillet over medium heat. Add the pork sausage and cook until it is browned and crumbly, using a wooden spoon to break it into small pieces. Drain the excess grease from the skillet.
- Sauté Vegetables: In the same skillet, add the diced green and red bell peppers along with chopped green onions. Sauté for 2 to 3 minutes until slightly softened. Then add the cooked vegetables to the bowl with the egg mixture and sausage. Stir everything together until well combined.
- Bake the Casserole: Pour the combined mixture into the prepared 9×13 inch baking pan. Bake in the preheated oven for 35 to 50 minutes, or until the edges are set and the center is just barely jiggly to ensure it’s cooked through but still moist.
- Serve and Store: Let the casserole cool slightly before serving. Refrigerate leftovers and consume within 3 to 4 days. Reheat individual portions in the microwave for a quick meal.
Notes
- This easy breakfast casserole is filled with protein and flavor, making it a perfect make-ahead dish for busy mornings or holiday brunches.
- You can customize by adding different vegetables or cheese varieties according to your taste.
- Leftovers store well in the refrigerator and reheat quickly, ideal for meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 1 g
- Sodium: 669 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 239 mg
