Sausage and Egg Breakfast casserole

Name: Sausage and Egg Breakfast casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
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

Jump to Recipe

On a quiet winter morning a few years ago, my family gathered in the kitchen, still in pajamas, lured by the warm aroma of something baking. It was my first time making a Sausage and Egg Breakfast casserole. I was nervous—would the eggs overcook? Would it taste bland? But as we took that first bite, full of fluffy eggs, savory sausage, and golden cheese, I realized I had found a keeper. Since then, this easy sheet pan dinner (yes, breakfast casseroles count!) has become a go-to recipe, especially on busy mornings or holiday gatherings.

Whether you’re cooking for a brunch crowd or meal-prepping for the week, this Sausage and Egg Breakfast casserole inspired breakfast dish checks all the boxes. It’s simple, time-efficient, and packed with wholesome protein and veggies—perfect for anyone looking for quick and healthy meals.

Why This Recipe is Special

This Sausage and Egg Breakfast casserole stands out because it marries comfort with practicality. It’s a one-dish wonder that bakes all at once—no juggling multiple pans. The creamy egg base is elevated with sour cream and milk, ensuring a fluffy, rich texture every time. It’s also endlessly adaptable: you can swap ingredients, adjust seasonings, or prep it ahead. For beginner cooks, it’s an ideal introduction to the world of baked savory dishes—easy to master, yet impressive on the table.

Ingredients and Preparation

Eggs: The backbone of the casserole, eggs provide structure, protein, and that classic breakfast flavor. They puff slightly as they bake, creating a light and satisfying texture.

Pork Sausage: Brings a rich, savory depth with a hint of spice. Look for breakfast-style sausage or try turkey sausage for a leaner option. You can also use plant-based sausage to keep it vegetarian.
Cheddar Cheese: Melts beautifully into the casserole, offering sharpness and creaminess. Try pepper jack or Swiss for a different flavor profile.
Bell Peppers (Green and Red): Add sweetness, crunch, and vibrant color. Substitute with mushrooms, zucchini, or spinach for a more veggie-forward version.

Green Onions: Mildly pungent and aromatic, they balance the richness of the eggs and sausage. Swap for chives or yellow onions if preferred.
Sour Cream and Milk: These make the egg mixture extra creamy and tender. Greek yogurt can replace sour cream for a tangier twist.
Salt and Pepper: Essential seasoning to enhance all the other flavors.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray or a bit of oil to prevent sticking.

Step 2 In a large mixing bowl, whisk together eggs, sour cream, milk, shredded cheese, salt, and pepper until just combined. You don’t need to overbeat—just enough to mix everything well.

Step 3 In a skillet over medium heat, cook the sausage, breaking it into small pieces with a wooden spoon. Once browned and fully cooked, drain most of the grease and set the sausage aside.

Step 4 Using the same skillet, sauté the diced bell peppers and green onions for 2–3 minutes until they soften slightly and become fragrant. This step boosts their sweetness and ensures they blend smoothly into the casserole.

Step 5 Add the cooked sausage and sautéed vegetables to the egg mixture and stir until everything is evenly incorporated.

Step 6 Pour the mixture into the prepared baking dish and smooth the top. Bake for 35–50 minutes, or until the edges are set and the center jiggles just slightly—it will continue to cook as it cools.

Step 7 Let the casserole sit for about 10 minutes before slicing. This helps everything settle and makes serving easier.

Beginner Tips and Notes

Don’t overbake: The center should still have a slight jiggle when you take it out of the oven. Overbaking can lead to rubbery eggs.
Prep smart: Chop your vegetables and cook the sausage the night before to save time in the morning.

Test for doneness: Insert a knife into the center—if it comes out clean or with just melted cheese, it’s ready.
Browning too fast? If the top starts browning before the center is cooked, tent the dish with foil during the last 10–15 minutes of baking.

Serving Suggestions

Pair this easy Sausage and Egg Breakfast casserole with a crisp green salad or roasted sweet potatoes for a well-rounded brunch. If you want a sweet contrast, serve it alongside fresh fruit or a slice of banana bread.

Leftovers store beautifully—keep them in an airtight container in the fridge for up to 4 days. To reheat, simply microwave individual portions for about a minute or warm in the oven at 300°F until heated through. You can also freeze the casserole before baking—just assemble, wrap well, and thaw overnight before cooking.

Conclusion

This Sausage and Egg Breakfast casserole isn’t just a recipe—it’s a lifesaver on busy mornings and a crowd-pleaser at gatherings. With its easy steps and flexible ingredients, it’s ideal for beginner cooks looking to create quick and healthy meals that deliver big on flavor. Give it a try this week, and let me know how it turned out in the comments—I love hearing your kitchen stories!

FAQ About Easy Breakfast Casserole

Q1: Can I make this Sausage and Egg Breakfast casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it unbaked. In the morning, simply bake as directed for a stress-free breakfast.

Q2: How do I know when the casserole is fully cooked?

The edges should be firm, and the center slightly jiggly. A knife inserted in the center should come out clean or with just melted cheese. It will finish setting as it cools.

Q3: Can I freeze the casserole for later?

Absolutely. Prepare and assemble the casserole, wrap it well in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

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