There’s nothing quite like starting your day with a hearty breakfast casserole . This family favorite is perfect for brunches, potlucks, or even those busy weekday mornings when you need something nourishing and filling. Plus, it’s so easy to whip up! It’s become a staple in our Manhattan kitchen, especially on weekends when we have a little extra time to savor a delicious meal together. We usually pair it with fresh fruit or a nice salad for a complete, satisfying meal. Check out my favorite crescent roll breakfast recipes for more morning inspiration.
Why you’ll love this recipe
This breakfast casserole is the epitome of comfort food. Made with simple ingredients like eggs, cheese, and sausage, it’s a dish that promises satisfaction with every bite. You can prep it ahead of time, making your mornings a breeze. It’s also versatile – you can adjust the ingredients to suit your family’s taste, ensuring even the pickiest eaters will enjoy it. Not to mention, it’s gluten-free, making it accessible for those with dietary restrictions.
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (240 g)
- 1/4 cup milk (60 ml)
- 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 (200 g)
Step-by-step instructions
- Preheat your oven to 350 degrees and spray a 9×13’’ pan with cooking spray.
- In a large bowl, combine the eggs, sour cream, milk, cheese, salt, and pepper. Mix on low speed using electric mixers until everything is combined.
- Heat a large skillet over medium heat. Add the sausage and cook until it’s browned, breaking it into smaller pieces as it cooks. Make sure to drain most of the grease before adding the sausage to the egg mixture in your bowl.
- Using the same skillet, add the bell peppers and green onions. Sauté them for just 2-3 minutes, then add them to your egg mixture. Give everything a good stir to combine.
- Pour the mixture into the prepared pan and bake it for 35-50 minutes. You’ll know it’s done when the edges are set, and the center is just barely jiggly.
Recipe tips & variations
To keep this breakfast casserole exciting, try mixing up the ingredients. Swap in different cheeses like Monterey Jack or mozzarella for a twist. You can also load it up with your favorite veggies like mushrooms or diced tomatoes. If you’re cutting down on pork, turkey sausage makes for an equally delicious alternative. Make it vegetarian by omitting the meat altogether – just add extra veggies!
Storage & reheating
We love making a batch of this breakfast casserole to enjoy throughout the week. Simply store leftovers in an airtight container in the fridge for up to four days. When you’re ready to reheat, use either the microwave or pop a slice back in the oven to warm it through. It’s just as tasty the second time around!
FAQs
Can I make this casserole the night before?
Yes, you absolutely can! Prepare everything the night before and pour the mixture into your greased pan. Just cover it and store in the fridge. In the morning, pop it in the oven and enjoy a stress-free breakfast.
What’s the best way to serve this casserole?
I recommend serving it with something fresh like a side salad, or simple fruit like berries or sliced melon. They complement the rich flavors of the casserole beautifully.
Is this dish freezer-friendly?
Definitely! You can freeze portions of this casserole in airtight containers or wraps. Just be sure to thaw it in the fridge overnight before reheating.
Recipes you may like
If you loved this breakfast casserole , you’ll want to check out my breakfast potatoes recipe for a crispy accompaniment. Or mix things up with a breakfast pizza recipe , perfect for those who crave a bit of cheese and zing in the mornings. For more variety, explore our crescent roll breakfast recipes .
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Breakfast Casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A hearty breakfast casserole made with eggs, cheese, and sausage, perfect for brunches and busy mornings.
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (240 g)
- 1/4 cup milk (60 ml)
- 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 (200 g)
Instructions
- Preheat your oven to 350 degrees and spray a 9×13’’ pan with cooking spray.
- In a large bowl, combine the eggs, sour cream, milk, cheese, salt, and pepper. Mix on low speed using electric mixers until everything is combined.
- Heat a large skillet over medium heat. Add the sausage and cook until it’s browned, breaking it into smaller pieces as it cooks. Make sure to drain most of the grease before adding the sausage to the egg mixture in your bowl.
- Using the same skillet, add the bell peppers and green onions. Sauté them for just 2-3 minutes, then add them to your egg mixture. Give everything a good stir to combine.
- Pour the mixture into the prepared pan and bake it for 35-50 minutes. You’ll know it’s done when the edges are set, and the center is just barely jiggly.
Notes
- You can prep it ahead of time for easy mornings.
- Substitute cheeses or add extra vegetables for variation.
- This dish is freezer-friendly and can be reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 250 mg