Prepare this simple Breakfast Casserole effortlessly using eggs, sausage, and cheese. It requires just a few minutes to assemble and can be made in advance, making it an ideal choice for Christmas morning or any other day!
Breakfast Casserole
I used to believe that my overnight breakfast casserole was unbeatable, a special treat a few times a year. However, I recently discovered I was mistaken because this breakfast casserole right here is truly the ultimate!
While I still have a fondness for the other recipe, this one embodies the essence of a traditional breakfast casserole with an abundance of eggs, making it absolutely fantastic.
The best part is that you can still prepare it the night before, making it perfect for occasions like holidays and special events when time is limited in the morning.
I customized this recipe based on my sister Jessica’s version over at Pretty Providence. I incorporated a few tweaks, such as adding extra eggs and some milk, omitting the mushrooms, and reducing the bell pepper quantity.
The beauty of this recipe lies in its adaptability! Experiment with different cheeses like pepper jack or Swiss, or consider introducing more veggies such as spinach or zucchini for a delightful variation.
How to Make Easy Breakfast Casserole:
This egg casserole boasts a straightforward lineup of ingredients: eggs, sausage, bell peppers, onion, cheese, sour cream, and milk. The addition of sour cream and milk to the egg mixture imparts a creamy, light, and fluffy texture.
To craft this casserole, blend eggs, sour cream, milk, cheese, salt, and pepper in a spacious bowl.
Following that, brown the sausage, breaking it into small pieces as it cooks. Set it aside, then sauté the bell peppers and onions in the same pan. Combine everything with the egg mixture and stir thoroughly.
Transfer the mixture into a 9×13″ pan and bake for 35-50 minutes, or until the edges are set and the center exhibits a slight jiggle. It will continue to cook and solidify as it cools.
Once baked, any remaining egg casserole can be refrigerated and enjoyed within 3-4 days, with reheating in the microwave providing a tasty option.
Can I Make This Breakfast Casserole Ahead of Time?
Yes, you can indeed prepare this breakfast casserole in advance. To do so a day ahead, follow the recipe instructions until the point of baking. Cover the casserole, store it (unbaked) in the refrigerator overnight or for up to one day, and then bake it in the morning as per the recipe.
For freezing the breakfast casserole, follow the recipe and transfer it to your pan. Ensure thorough covering with plastic wrap and then aluminum foil before freezing for 2-3 months.
Thaw it overnight in the refrigerator, allowing it to reach room temperature before baking according to the recipe instructions.
Breakfast Casserole
Equipment
- 9×13 glass baking dish
- Meat Chopper
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (light or regular)
- ¼ cup milk
- salt and pepper
- 4 green onions
- ½ green bell pepper , diced
- ½ red bell pepper , diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
- Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Notes
Nutrition
Calories: 385kcalCarbohydrates: 2g
Protein: 23g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 239mg
Sodium: 669mg
Potassium: 327mg
Sugar: 1g
Vitamin A: 705IU
Vitamin C: 11.6mg
Calcium: 194mg
Iron: 1.8mg
This recipe from: Tastes Better From Scratch