Sausage Egg Breakfast Casserole Recipe

If you’re hunting for a breakfast that’s truly unbeatable, let me share my Sausage Egg Breakfast Casserole Recipe with you. This dish is warm, cheesy, and packed with hearty sausage and fresh veggies – perfect for cozy weekend mornings or feeding a crowd. I absolutely love how easy it comes together and how everyone keeps asking for seconds. Stick with me, and I’ll walk you through each step so you get that perfect bake every time.

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Ingredients You’ll Need

All the ingredients in this Sausage Egg Breakfast Casserole Recipe come together beautifully to create a rich, comforting dish. Using fresh veggies adds freshness, while the combo of sour cream and cheese gives it that creamy, dreamy texture. Here’s the lowdown on what makes each ingredient shine.

• Pork Sausage: I recommend using fresh pork sausage for that juicy, savory punch. Avoid pre-cooked ones for best flavor.
• Eggs: Eggs are the star here–fresh, large eggs work best for binding everything together.
• Sour Cream: Adds moisture and tanginess; light or regular works fine depending on your preference.
• Milk: Just a splash to thin out the egg mixture and make it extra creamy.
• Kosher Salt: It brings out the flavors – don’t skip it but adjust to taste if needed.
• Ground Black Pepper: Freshly ground pepper adds a subtle kick that balances the creaminess.
• Green Onions: Chopped green onions add a mild onion flavor and nice color.
• Green Bell Pepper: Diced finely, they add crunch and freshness without overpowering.
• Red Bell Pepper: These bring a touch of sweetness and vibrant color to your casserole.
• Cheddar Cheese: Sharp or medium cheddar – the cheese melts into gooey pockets of yum throughout the casserole.

Variations

I love tweaking this casserole depending on what’s in my fridge. Feel free to get creative—this is a flexible recipe that welcomes your personal touch!

• Vegetarian Version: I swapped sausage for sautéed mushrooms and added extra cheese once, and it was just as delicious.
• Spicy Kick: Adding a dash of cayenne or chopped jalapeños brings a nice heat that my family loves on chilly mornings.
• Cheese Varieties: Mixing in pepper jack or smoked gouda adds a different dimension if you want to mix things up.
• Seasonal Veggies: I’ve tossed in zucchini or spinach when bell peppers aren’t in season—they cook down well and add nutrition.

How to Make Sausage Egg Breakfast Casserole Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F. Knowing your oven’s temperature is key—it can vary a bit—so I recommend using an oven thermometer if you have one. Meanwhile, grab a 9×13” baking dish and give it a good spray with cooking spray. This step prevents sticking and makes clean-up way easier, trust me.

Step 2: Mix the Egg Base

In a large bowl, whisk together the eggs, sour cream, milk, shredded cheese, salt, and pepper. I like using an electric mixer on low speed just until everything blends evenly—don’t overmix, or the casserole can become too dense. This creamy combo is what keeps the casserole moist and rich.

Step 3: Brown the Sausage

Heat a large skillet over medium heat and add the pork sausage. Use a wooden spoon to break it into small pieces while it cooks. Cook it until nicely browned—this adds so much flavor. Once browned, drain most of the grease (leave a little behind for flavor). Toss the sausage into your egg mixture bowl.

Step 4: Sauté the Veggies

In the same skillet you cooked the sausage in, add the diced green and red bell peppers along with chopped green onions. Sauté these for 2 to 3 minutes to soften them up a bit without losing their bite. Then add them to the egg and sausage bowl. This step infuses the veggies with the sausage’s delicious flavors.

Step 5: Bake It to Perfection

Pour the combined mixture into your prepared baking dish. Pop it in the oven and bake for 35 to 50 minutes. You’ll know it’s done when the edges look set and golden and the center wiggles just a little when you gently shake the pan. Overbaking can dry it out, so keep a close eye starting around 35 minutes.

How to Serve Sausage Egg Breakfast Casserole Recipe

Garnishes

I usually sprinkle a handful of fresh chopped parsley or extra green onions on top for that pop of color and fresh flavor. A little dollop of sour cream on the side also makes it feel extra special.

Side Dishes

For sides, I love pairing it with crisp breakfast potatoes or a fresh fruit salad to balance out the savory richness. Toast or warm biscuits work great too if you want a fuller spread.

Creative Ways to Present

For holiday brunches, I’ve served this casserole in mini muffin tins for perfect individual portions. It’s fancy enough to impress but still easy to make ahead and reheat.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in an airtight container in the fridge, and they keep fresh for up to 3-4 days. It’s the perfect grab-and-go breakfast for busy mornings.

Freezing

This casserole freezes really well! I usually slice it into portions, wrap each in plastic wrap and foil, and pop them in the freezer. When I want a quick breakfast, I just reheat from frozen — it holds up beautifully.

Reheating

I reheat leftovers in the microwave for about 1 to 2 minutes, depending on your microwave’s power. To keep the edges from drying out, cover loosely with a microwave-safe lid or plate. Alternatively, reheating in a 300°F oven for 10-15 minutes gives a more even warmth and keeps it tender.

FAQs

Final Thoughts

This Sausage Egg Breakfast Casserole Recipe has become such a go-to for me when I want something that’s fuss-free but packs big flavor. It’s one of those dishes that brings everyone together around the table, with minimal effort and maximum comfort. Give it a try soon—I promise you’ll come back to it again and again, just like I do.

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