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If you’re feeding a crowd in the morning, this Sausage and Egg Breakfast Casserole is going to be your go-to. A dozen eggs are whipped with sour cream and cheddar, then loaded up with savory pork sausage, colorful bell peppers, and green onions and baked until puffy and golden.
The sour cream keeps the eggs soft and tender, never rubbery, and the whole thing can be made the night before or even frozen. Holiday mornings, brunch parties, and busy weekday breakfasts all just got easier.
You’ll find more make-ahead, feed-a-crowd bakes in my casserole recipes.
Why You’ll Love This Recipe
- Feeds 12: Perfect for holidays and big families.
- Soft, fluffy eggs: Sour cream keeps them tender.
- Make-ahead friendly: Assemble it the night before and bake in the morning.
- Freezer-friendly: Freeze it unbaked for up to 3 months.
- Colorful and hearty: Sausage, peppers, onions, and cheese in every bite.
Ingredients Breakdown
Here’s what goes into this casserole. You’ll find exact amounts in the recipe card at the bottom of the page.
- Pork sausage: Two pounds, browned and crumbled.
- Eggs: A full dozen make the fluffy base.
- Sour cream: Light or regular. It keeps the eggs soft and creamy.
- Milk: Just a little, to loosen the egg mixture.
- Salt and pepper: For seasoning.
- Green onions and bell peppers: Half a green and half a red pepper add color and sweetness.
- Shredded cheddar: Two cups, mixed right into the eggs.
Step-by-Step Instructions
1. Prep the pan
Heat your oven to 350°F and coat a 9×13-inch pan with cooking spray.
2. Mix the eggs
In a large bowl, beat the eggs, sour cream, milk, cheese, salt, and pepper on low speed with an electric mixer until just combined.
3. Brown the sausage
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.
4. Cook the vegetables
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.
5. Bake
Pour the mixture into the prepared pan and bake for 35 to 50 minutes, until the edges are set and the center has just the slightest jiggle.
Tips and Variations
- Mix on low: Beating just until combined keeps the eggs tender.
- Drain the sausage: Pour off most of the grease so the casserole isn’t oily.
- Watch the jiggle: Pull it out when the center barely wobbles. It’ll finish setting as it rests.
- Make it ahead: Prepare it through step 4, cover, and refrigerate unbaked overnight or up to 1 day, then bake as directed.
- Freeze it: Assemble in the pan, wrap well in plastic wrap and foil, and freeze for 2 to 3 months. Thaw overnight in the fridge, let it come to room temperature, then bake.
- Change the cheese: Pepper jack or Colby Jack are tasty swaps.
How to Serve This Recipe
Cut the casserole into squares and serve it warm with salsa or hot sauce on the side. Fresh fruit makes a nice, light companion.
For a holiday brunch, round out the table with Baked French Toast Casserole, Soft Cinnamon Rolls with Cream Cheese Frosting, and a batch of Sour Cream Donuts.
Frequently Asked Questions
Can I make this breakfast casserole the night before?
Yes. Prepare it through step 4, cover, and refrigerate it unbaked overnight or up to 1 day. Then bake as directed.
Can I freeze it?
Yes. Freeze it unbaked, wrapped well in plastic wrap and foil, for 2 to 3 months. Thaw overnight in the fridge and let it come to room temperature before baking.
How do I know when it’s done?
The edges should be set and the center should have just the slightest jiggle. That usually takes 35 to 50 minutes at 350°F.
How long do leftovers last?
Refrigerate them and eat within 3 to 4 days. Reheat in the microwave.
Can I use light sour cream?
Yes. Light or regular sour cream both work.
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- Crunchy French Toast
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- Easy Banana Oatmeal Muffins
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.
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- 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.
