Can I make this Sausage and Egg Breakfast Casserole ahead of time?

Yes, you can prepare the casserole a day ahead of time. Simply follow the instructions until the baking step, cover it, and store it in the fridge overnight. In the morning, bake it according to the recipe instructions. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before baking.

Can I use a different type of sausage for this recipe?

Absolutely! While the recipe calls for pork sausage, you can swap it with turkey sausage, chicken sausage, or even plant-based sausage for a healthier or vegetarian version. Adjust the cooking time as needed depending on the type of sausage you use.

How long does leftover Sausage and Egg Breakfast Casserole last?

Leftover casserole can be stored in the fridge for up to 3-4 days. Simply reheat in the microwave or oven for a quick breakfast option. It’s just as tasty the next day!

Can I add more vegetables to the casserole?

Yes, you can add a variety of vegetables to suit your taste. Spinach, zucchini, mushrooms, or even diced tomatoes are great additions that will enhance the flavor and nutrition of the casserole. Just make sure to sauté the veggies before adding them to the egg mixture.

Sausage and Egg Breakfast Casserole – Easy Recipe

Name: Sausage and Egg Breakfast Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds pork sausage; 12 eggs; 1 cup sour cream (light or regular); 1/4 cup milk; 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

Description

This Sausage and Egg Breakfast Casserole is a perfect breakfast dish that combines savory sausage, fluffy eggs, creamy cheese, and colorful bell peppers. It’s easy to prepare, can be made ahead of time, and is ideal for feeding a crowd on holidays or busy mornings.

Ingredients

Scale

2 pounds pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
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

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together eggs, sour cream, milk, cheddar cheese, salt, and pepper until well combined.
In a large skillet, cook the sausage, breaking it into small crumbles as it cooks. Drain excess grease and add to the egg mixture.
In the same skillet, sauté bell peppers and green onions for 2-3 minutes. Add them to the egg mixture and stir everything together.
Pour the mixture into the prepared 9×13-inch baking dish and bake for 35-50 minutes until the edges are set and the center is slightly jiggly.
Allow the casserole to cool for 5-10 minutes before serving.

Notes

You can make this casserole a day ahead of time by preparing it up until the baking step, then refrigerating it overnight. Bake it fresh in the morning.
Leftovers can be stored in the fridge for 3-4 days and reheated in the microwave.
For a dairy-free version, use dairy-free sour cream and milk.
Feel free to add additional veggies like spinach or zucchini for extra nutrition.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 1g
Sodium: 669mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 23g
Cholesterol: 239mg