Description
This easy Sausage and Egg Breakfast casserole is made with eggs, sausage, cheese, and veggies. It’s perfect for prepping ahead and ideal for busy mornings or holiday brunch.
Ingredients
Scale
- 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°F and grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine eggs, sour cream, milk, cheese, salt, and pepper. Mix until just combined.
- In a skillet over medium heat, cook the sausage, breaking it into small pieces. Once browned, drain most of the grease and set aside.
- Sauté diced bell peppers and green onions in the same skillet for 2–3 minutes until softened. Add to the egg mixture along with the cooked sausage.
- Stir everything together, then pour into the prepared baking dish and smooth the top.
- Bake for 35–50 minutes, or until the edges are set and the center is slightly jiggly. Let sit for 10 minutes before serving.
Notes
- You can make the casserole the night before and refrigerate it unbaked for easy morning prep.
- To freeze, assemble the casserole, wrap well in plastic and foil, and freeze for up to 3 months.
- Substitute turkey sausage or plant-based sausage for a lighter version.
- Add other veggies like spinach or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 1g
- Sodium: 669mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 239mg