Hearty breakfast casserole made with eggs, sausage, cheese, and vegetables baked to perfection. This easy make-ahead recipe is perfect for brunch, holidays, meal prep, or feeding a crowd with a warm and comforting breakfast dish.

Table of Contents

Ingredients

2 pounds pork sausage
12 large 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, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cups shredded cheddar cheese (200 g)

Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar cheese, salt, and pepper until well combined.

Step 3: Cook the Sausage

Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles with a wooden spoon. Drain excess grease, then transfer the sausage into the egg mixture.

Step 4: Sauté the Vegetables

In the same skillet, sauté the bell peppers and green onions for 2–3 minutes, just until slightly softened. Add them to the egg mixture and stir to combine.

Step 5: Assemble and Bake

Pour the mixture into the prepared baking dish. Bake uncovered for 35–50 minutes, or until the edges are set and the center is just barely jiggly. The casserole will finish setting as it cools.

Step 6: Serve

Allow to cool slightly before slicing. Store leftovers in the refrigerator for 3–4 days and reheat in the microwave as needed.

Tips

Use freshly shredded cheese for the best melt and flavor.
Let the casserole rest for at least 5–10 minutes before slicing for cleaner portions.
Cover with foil if the top begins to brown too quickly while baking.
For meal prep, assemble the casserole the night before and bake in the morning.

Variations and Substitutions

Meat Options: Swap pork sausage with turkey sausage, bacon, or ham.
Cheese Varieties: Try mozzarella, pepper jack, or Swiss instead of cheddar.
Vegetables: Add mushrooms, spinach, or zucchini for extra nutrition.
Low-Carb Version: Use heavy cream instead of milk for a keto-friendly twist.
Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate until ready to bake.

FAQs

Can I freeze breakfast casserole?
Yes. Bake it fully, let it cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How do I know when it’s done?
The edges should be firm and the center should have a slight jiggle. A knife inserted near the center should come out clean.

Can I make it vegetarian?
Yes, simply omit the sausage and add more vegetables or plant-based protein.

Can I use egg whites only?
Yes, substitute 2 egg whites for every whole egg, though texture may be slightly lighter.

Serving Suggestions

Pair with toast, croissants, or biscuits for a complete breakfast.
Serve with fresh fruit or a simple side salad for balance.
Add hot sauce or salsa on top for extra flavor.
Great for brunch gatherings, holidays, or meal prepping weekly breakfasts.

Why You’ll Love This Recipe

Hearty, protein-packed, and satisfying.
Feeds a crowd—perfect for holidays or family brunch.
Customizable with different meats, cheeses, and vegetables.
Easy to make ahead and reheat throughout the week.
Comforting, warm, and flavorful breakfast classic.