Breakfast Casserole
Breakfast casseroles are my go-to when mornings need to be both comforting and hands-off. This version balances hearty pork sausage, fluffy eggs, and melty cheddar so a crowd wakes up to something reliable and genuinely tasty. It’s forgiving, stores well, and reheats without losing its charm.
There’s nothing fussy here: simple prep, a single 9×13 pan, and familiar ingredients you likely have on hand. I’ll walk you through exact steps, smart swaps, and what to avoid so your casserole comes out every time—golden at the edges, tender in the middle.
Whether you make this for a holiday breakfast, a weekend brunch, or for weekday grab-and-go meals, it’s practical and satisfying. Read on for a clear ingredient breakdown, precise instructions, and tips that keep the casserole from being dry or undercooked.
What Goes Into Breakfast Casserole
Breakfast Casserole, Made Easy
Why You’ll Keep Making It
Swap Guide
Must-Have Equipment
What Not to Do
Make It Year-Round
Notes on Ingredients
Ingredients
- 2 pounds pork sausage — Provides the savory base and fat; brown it well and drain most grease so the casserole isn’t greasy.
- 12 eggs — The structure of the casserole; whisk until combined but not frothy.
- 1 cup sour cream (light or regular) (240 g) — Adds creaminess and keeps the texture tender while baking.
- 1/4 cup milk (60 ml) — Thins the egg mixture slightly for even baking.
- 1 teaspoon kosher salt — Seasoning; adjust slightly if your sausage is very salty.
- 1/2 teaspoon ground black pepper — Brightens the overall flavor.
- 4 green onions — Mild onion flavor and fresh color; slice thinly, white and green parts both work.
- 1/2 green bell pepper, diced — Adds a little crunch and freshness; dice small so it cooks quickly.
- 1/2 red bell pepper, diced — Sweetness and color; pairs well with the green pepper.
- 2 cups shredded cheddar cheese (200 g) — Melts into the eggs for rich, cheesy pockets; use sharp for more flavor or mild for a gentler taste.
Save for Later: Storage Tips
Let the casserole cool to room temperature before storing. Cover tightly with plastic wrap or transfer portions to airtight containers. Refrigerate for 3–4 days. For longer storage, freeze individual portions for up to 2 months—thaw in the fridge overnight before reheating.
To reheat, microwave single servings for 60–90 seconds from refrigerated, or bake covered at 325°F (160°C) until warmed through if reheating a whole pan.
Questions People Ask
The Takeaway
How to Make Breakfast Casserole
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- In a large bowl combine 12 eggs, 1 cup sour cream, 1/4 cup milk, 2 cups shredded cheddar cheese, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Use an electric mixer on low speed or a whisk and beat just until everything is evenly combined—don’t overmix.
- Heat a large skillet over medium heat. Add 2 pounds pork sausage and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked. Drain off most of the rendered grease, then transfer the cooked sausage to the bowl with the egg mixture.
- In the same skillet (no need to wash), add the diced 1/2 green bell pepper and 1/2 red bell pepper along with the white parts of the 4 green onions if you like. Sauté for 2–3 minutes until slightly softened—just enough to take the raw edge off. Transfer the peppers and onions to the egg and sausage mixture and stir to combine everything evenly.
- Pour the combined mixture into the prepared 9×13-inch pan, spreading it into an even layer. If you reserved some green onion tops, scatter them on top for color before baking.
- Bake in the preheated 350°F oven for 35–50 minutes. You’re looking for set edges and a center that is just barely jiggly—not soupy. A toothpick or knife inserted near the center should come out with only a few moist crumbs.
- Remove the casserole from the oven and let it rest for 10–15 minutes—this helps it finish setting and makes slicing cleaner. Serve warm.
- Store leftovers in the refrigerator and enjoy within 3–4 days. Reheat individual portions in the microwave until warm.
Breakfast Casserole
Ingredients
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream light or regular (240 g)
- 1/4 cup milk 60 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions thinly sliced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese 200 g
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the 12 eggs, 1 cup sour cream, 1/4 cup milk, 2 cups shredded cheddar, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until just combined (an electric mixer on low is optional).
- Heat a large skillet over medium heat and add the 2 pounds pork sausage. Cook, breaking into small pieces, until browned and cooked through. Drain most of the grease and transfer the sausage to the egg mixture.
- Using the same skillet, add the diced 1/2 green bell pepper, diced 1/2 red bell pepper, and sliced 4 green onions; sauté for about 2–3 minutes until slightly softened. Add the vegetables to the egg and sausage mixture and stir to combine.
- Pour the combined mixture into the prepared 9x13-inch baking dish and smooth the top. Bake at 350°F (175°C) for 35–50 minutes, until the edges are set and the center is just barely jiggly.
- Remove from the oven and let rest a few minutes before slicing and serving.
Equipment
- 9x13 inch Baking Dish
- large mixing bowl
- Electric mixer (optional)
- Large Skillet
- spatula or wooden spoon
- Meat chopper (optional)
- Vegetable chopper (optional)
Notes
- Adapted from Pretty Providence.
- Light sour cream can be used in place of regular.
- Drain excess grease after cooking sausage to avoid a greasy casserole.
- Bake until the center is just set to prevent overcooking.
- Optional choppers make prep faster.
