Start your morning with this crowd-pleasing breakfast casserole that brings comfort and satisfaction to your table. This hearty dish requires just 10 minutes of prep time and transforms into a golden, cheesy delight after 55 minutes in the oven.
Packed with 23g of protein per serving and perfectly balanced flavors, it’s an ideal make-ahead option for busy families or weekend brunches. The rich, creamy texture and savory ingredients combine to create a memorable morning meal that’ll fuel your day.
Ingredients Needed
- Pork Sausage (2 lbs): Choose quality ground sausage for best flavor
- Eggs (12): Fresh, large eggs at room temperature
- Sour Cream (1 cup): Light or regular works well for creaminess
- Milk (1/4 cup): Any type will work, adds moisture
- Seasonings: Kosher salt (1 tsp) and black pepper (1/2 tsp)
- Vegetables: Green onions (4), diced green and red bell peppers (1/2 each)
- Cheddar Cheese (2 cups): Freshly shredded for best melting
Preparation Steps
- Oven Preparation: Set oven to 350°F and prepare a 9×13″ baking pan with cooking spray
- Mix Wet Ingredients: Combine eggs, sour cream, milk, cheese, salt, and pepper until just blended
- Cook Sausage: Brown sausage in skillet, breaking into small pieces, drain excess grease
- Sauté Vegetables: Using the same skillet, cook bell peppers and onions for 2-3 minutes
- Combine Mixture: Mix all ingredients together and pour into prepared baking pan
- Baking Time: Bake 35-50 minutes until edges set and center is slightly jiggly
- Storage Tip: Keep leftovers in refrigerator for 3-4 days, reheat in microwave when needed
Make-Ahead Tips
This breakfast casserole is perfect for busy mornings! You can prep everything the night before – just brown the sausage, chop the veggies, and mix the ingredients. Pop it in your baking dish, cover with plastic wrap, and store in the fridge overnight.
In the morning, let it sit on the counter for about 30 minutes while your oven preheats, then bake as directed. Your family will wake up to the most amazing breakfast smell!
Simple Substitutions
Don’t worry if you need to switch things up! Turkey sausage works great for a lighter option. Not a fan of bell peppers? Try mushrooms or diced tomatoes instead. You can swap the cheddar cheese for any melty cheese you love – Monterey Jack or Colby are fantastic choices. And if you’re out of sour cream, plain Greek yogurt is a perfect stand-in.
Serving Ideas
This hearty casserole is amazing on its own, but I love serving it with fresh fruit on the side. Try it with warm toast or English muffins, or add a dollop of salsa and some sliced avocado on top. It’s perfect for holiday breakfasts, weekend brunches, or when you have overnight guests. One pan feeds a crowd!
Storage and Reheating
Got leftovers? Lucky you! Cut the casserole into squares and store them in an airtight container. They’ll stay yummy in the fridge for 3-4 days. To reheat, pop a piece in the microwave for about 30 seconds. The eggs stay nice and fluffy! You can also freeze portions for up to 2 months – just wrap them well and thaw overnight in the fridge.
Breakfast Casserole
Equipment
- 9×13 baking pan
- Large skillet
- Electric mixer
- Large Bowl
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 9×13” 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 9×13” 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.
