A big, fluffy, cheesy egg casserole loaded with browned sausage, sweet bell peppers and green onions. This sausage and egg breakfast casserole is easy to make ahead, feeds a crowd, and is just right for Easter brunch or any special morning.
Let’s talk about the secret to a casserole that’s tender rather than rubbery. Sour cream. Whisked into the eggs with a splash of milk and plenty of cheddar, it makes the eggs extra creamy and soft, almost like a crustless quiche. The sausage brings savoury flavour in every bite, and the red and green peppers add colour and a little sweetness.
It all comes together in one bowl and one skillet, then bakes in a 9×13 pan. You can even assemble it the night before and pop it in the oven in the morning, which is a lifesaver on busy holiday mornings.
Make it for Easter, Mother’s Day, Christmas morning, or a weekend brunch with friends.
Why You’ll Love This Breakfast Casserole
- Creamy, fluffy eggs: sour cream keeps them tender.
- Loaded with sausage and cheese: hearty and satisfying.
- Colourful and festive: red and green peppers look great on the table.
- Make-ahead friendly: assemble the night before and bake in the morning.
- Feeds a crowd: 12 servings from one pan.
Ingredient Notes & Easy Substitutions
Pork sausage – Regular breakfast sausage is classic. Hot sausage adds a kick.
Eggs – A full dozen makes a nice, thick casserole.
Sour cream – Light or regular both work. It’s what makes the eggs creamy.
Milk – Just a splash to loosen the egg mixture.
Bell peppers and green onions – A quick sauté softens them and brings out their sweetness. Use any colour of pepper you have.
Cheddar cheese – Sharp cheddar gives the most flavour. Pepper jack or Colby Jack are good swaps.
Step-by-Step Guide to Making Breakfast Casserole
1. Prep the pan
Heat the oven to 350°F and grease a 9×13 pan.
2. Mix the eggs
Beat the eggs, sour cream, milk, cheese, salt and pepper on low speed just until combined. Don’t overbeat. You just want it blended.
3. Brown the sausage
Cook the sausage in a large skillet, breaking it into small crumbles, until browned. Drain most of the grease, then stir the sausage into the eggs.
4. Sauté the vegetables
Cook the peppers and green onion in the same skillet for 2 to 3 minutes, then add them to the bowl and stir.
5. Bake
Pour it all into the pan and bake for 35 to 50 minutes. It’s ready when the edges are set and the middle has just a slight jiggle. It’ll finish setting as it rests.
Sausage and Egg Breakfast Casserole
Equipment
- 9x13-inch baking pan
- Large bowl
- Large skillet
- Wooden spoon
- Electric mixer
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream 240 g, light or regular
- 1/4 cup milk 60 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions sliced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese 200 g
Instructions
- Heat the oven to 350°F and coat a 9x13-inch pan with cooking spray.
- In a large bowl, beat the eggs, sour cream, milk, cheese, salt and pepper on low speed with an electric mixer until just combined.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon. Drain off most of the grease and add the sausage to the egg mixture.
- In the same skillet, cook the bell peppers and green onion for 2 to 3 minutes. Add them to the bowl and stir everything together.
- Pour into the prepared pan and bake for 35 to 50 minutes, until the edges are set and the centre has just the slightest jiggle.
Notes
- Make ahead: Prepare through step 4, cover and refrigerate (unbaked) overnight or up to 1 day, then bake as directed.
- Freezing: Assemble in the pan, wrap well in plastic wrap and then foil, and freeze for 2 to 3 months. Thaw overnight in the fridge, let it come to room temperature, then bake.
- Leftovers: Refrigerate and eat within 3 to 4 days. Reheat in the microwave.
- Nutrition: Estimated per serving from the ingredients, with the sausage drained.
Nutrition
Tips for the Best Breakfast Casserole
- Drain the sausage: too much grease makes the casserole oily.
- Mix on low: overbeating can make the eggs puff and then sink.
- Crumble the sausage small: it spreads more evenly.
- Pull it out with a slight jiggle: it keeps the eggs tender.
- Let it rest: 5 to 10 minutes makes slicing easier.
Common Mistakes to Avoid
- Overbaking: the eggs turn dry and rubbery. Check early.
- Not draining the sausage: the casserole gets greasy.
- Baking straight from frozen: thaw overnight first, then bring to room temperature.
- Skipping the grease on the pan: eggs stick easily.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Bacon or ham: swap the sausage for cooked bacon or diced ham.
- Add spinach: stir in a couple of handfuls of chopped spinach.
- Hash brown layer: add a layer of thawed hash browns on the bottom.
- Spicy: use hot sausage and pepper jack cheese.
- Mushrooms: sauté sliced mushrooms with the peppers.
How to Serve This Breakfast Casserole
Serve it warm in squares with fresh fruit, a fruit salad, biscuits, muffins or toast. Add coffee and orange juice for a complete Easter brunch spread.
Make-Ahead and Storage Tips
- Make ahead: assemble it, cover and refrigerate unbaked for up to 1 day, then bake as directed.
- Freezer: freeze unbaked, wrapped in plastic and foil, for 2 to 3 months. Thaw overnight in the fridge and bring to room temperature before baking.
- Leftovers: refrigerate and eat within 3 to 4 days. Reheat in the microwave.
Frequently Asked Questions
Can I make breakfast casserole the night before?
Yes. Assemble it, cover and refrigerate overnight, then bake in the morning.
How do I know when the casserole is done?
The edges should be set and the centre should only jiggle slightly, after 35 to 50 minutes.
Can I freeze breakfast casserole?
Yes. Freeze it unbaked for 2 to 3 months, thaw overnight in the fridge, then bake.
Why add sour cream to eggs?
It keeps the eggs creamy and tender instead of rubbery.
How do I reheat leftovers?
Warm individual servings in the microwave.
Cheesy, fluffy and packed with sausage and peppers, this breakfast casserole is the stress-free star of any holiday brunch.
Prep it the night before, and enjoy a relaxed morning with the people you love.
