This sausage breakfast casserole is my favorite make-ahead breakfast to feed a crowd around the holidays. It’s easy make and is loaded with sausage, eggs, and fresh veggies that my whole family loves. It’s also naturally gluten-free, which comes in handy for me whenever I’m going to a holiday potluck where I don’t know the diets of everyone there. I just love its versatility!
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Breakfast is the most important meal of the day, and this casserole is my favorite way to start mine! It’s so rich and filling, it keeps me full for hours, and it’s great for both parties and meal prepping for the week.
What’s in This Sausage Breakfast Casserole Recipe?
- Sausage: I like to use bulk breakfast sausage so I don’t have to waste time removing the casings. I recommend a classic breakfast sausage over a sweeter maple syrup flavored one since this casserole has more of a savory flavor profile.
- Eggs: I prefer organic, free-range eggs. They tend to have a better flavor, which is important when egg is the main flavor of the dish!
- Sour Cream: My secret ingredient for a rich and creamy casserole!
- Heavy Cream: Adds moisture to create a light and fluffy texture.
- Spices: Salt, pepper, and garlic powder enhance the savory flavor of the eggs and sausage.
- Mushrooms: Add an umami flavor to this casserole to enhance its savory profile.
- Onion: Adds a touch of sweetness to the casserole.
- Bell Pepper: Red and green bell peppers add a bit of crunch to the casserole.
- Cheese: Cheddar cheese is my favorite for this casserole, but any melting cheese will work.
Tips for Success
- Grease your casserole dish before adding the ingredients so that it is easy to remove and serve.
- Be sure to drain the sausage of any excess grease or the casserole can become to oily.
- The casserole is baked when the edges are set and there is a very slight jiggle in the center.
- If making ahead of time, let cool fully before storing.
How to Store and Reheat
Store leftover sausage breakfast casserole covered with foil in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20-30 minutes.
This casserole also freezes really well. Wrap it securely in plastic wrap and foil and it will keep well for up to 2 months. I find it easier to freeze it whole in the baking dish, though you can wrap individual portions. Thaw in the fridge overnight before reheating.
Serving Suggestions
This sausage breakfast casserole is perfect by itself for a hearty breakfast, but it can easily be served as a brunch, lunch or even dinner with your favorite sides for a fuller meal. I love it with some home fries for breakfast or green beans and bacon for lunch/dinner.
Sausage Breakfast Casserole Recipe
Ingredients
- 1 pound breakfast sausage casings removed
- 12 large eggs
- 1 cup sour cream
- ¼ cup heavy cream or milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup sliced mushrooms
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 2 cups freshly shredded cheddar cheese divided
- Sliced green onions optional, for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
- In a skillet set over medium heat, brown the sausage. Remove the cooked sausage to a paper towel-lined plate to drain.1 pound breakfast sausage
- Add the mushrooms, onion, and bell peppers to the skillet and sauté for 2-3 minutes until softened. Set aside to cool slightly.½ cup sliced mushrooms, ½ cup diced onion, ½ cup diced green bell pepper, ½ cup diced red bell pepper
- In a large bowl, combine the eggs, sour cream, cream, salt, garlic powder, and pepper. Whisk until well combined. Fold in 1 cup of cheese.12 large eggs, 1 cup sour cream, ¼ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Layer the cooked sausage and vegetables in the casserole dish. Pour the egg mixture over the top, then sprinkle with the remaining cheese.
- Pour the mixture into the prepared pan. Bake for 35-40 minutes, until the edges are set and the center is just barely jiggly.
- Serve garnished with sliced green onions.Sliced green onions
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sausage Breakfast Casserole Step by Step
Prep: Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
Cook the Sausage: In a skillet set over medium heat, brown 1 pound of breakfast sausage. Remove the cooked sausage to a paper towel-lined plate to drain.
Sauté the Veggies: Add ½ cup of sliced mushrooms, ½ cup of diced onion, ½ cup of diced green bell pepper, and ½ cup of diced red bell pepper to the skillet and sauté for 2-3 minutes until softened. Set aside to cool slightly.
Mix the Eggs: In a large bowl, combine 12 large eggs, 1 cup of sour cream, ¼ cup of heavy cream, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, and ½ teaspoon of ground black pepper. Whisk until well combined. Fold in 1 cup of shredded cheddar cheese.
Layer the Casserole: Layer the cooked sausage and vegetables in the casserole dish. Pour the egg mixture over the top, then sprinkle with the remaining 1 cup of cheddar cheese.
Bake and Serve: Pour the mixture into the prepared pan. Bake for 35-40 minutes, until the edges are set and the center is just barely jiggly. Serve garnished with sliced green onions.
This is not a review but rather a question. Can this be made and then frozen in portions for an individual?
I imagine you could!
Do you need Redbox to remove the casing from sausages
No casing!
Sounds good but seriously hasn’t everybody made something like this at some point ? A recipe really is hardly necessary
Some people are new to cooking and still need recipes!