This Breakfast Casserole is a hearty, comforting dish made with fluffy eggs, savory beef sausage, colorful vegetables, and melted cheddar cheese. Perfect for busy mornings or relaxed weekend brunches, this breakfast casserole is easy to prep and loved by the whole family.
Why You’ll Love This Recipe
- Rich, savory flavor with tender eggs and beef sausage
- Simple ingredients you likely already have
- Ideal for meal prep, holidays, or feeding a crowd
- Family-friendly, filling, and halal-friendly
Ingredients
- 2 pounds beef sausage
- 12 large 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, sliced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, sour cream, milk, cheddar cheese, salt, and black pepper until just combined.
- Heat a large skillet over medium heat. Add the beef sausage and cook until browned, breaking it into small pieces. Drain excess fat.
- Add the cooked sausage to the egg mixture.
- In the same skillet, sauté the bell peppers and green onions for 2–3 minutes until slightly softened. Add to the bowl.
- Stir everything together, then pour the mixture into the prepared baking dish.
- Bake for 35–50 minutes, until the edges are set and the center is slightly jiggly.
- Let rest for 5–10 minutes before slicing and serving.
Tips & Tricks
- Use sharp cheddar for deeper flavor
- Let the casserole rest before slicing for cleaner pieces
- Swap sour cream with Greek yogurt for extra protein
- Dice vegetables evenly for consistent texture
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- Add mushrooms or spinach for extra veggies
- Serve with fresh fruit or toasted bread
- Mild or spicy beef sausage both work well
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 26g
- Carbohydrates: 6g
- Fat: 32g
FAQ
Can I make this breakfast casserole ahead of time?
Yes, assemble it the night before, cover, refrigerate, and bake in the morning.
Can I freeze breakfast casserole?
Yes, bake fully, cool, slice, and freeze for up to 2 months.
What can I use instead of beef sausage?
Ground beef or turkey sausage are great alternatives.
How do I know when it’s done?
The edges should be set and the center slightly soft but not liquid.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave until warmed through.
Similar Recipes
Breakfast Casserole with Beef Sausage
Ingredients
- 2 pounds beef sausage
- 12 large 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 sliced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, sour cream, milk, cheddar cheese, salt, and black pepper until just combined.
- Heat a large skillet over medium heat. Add the beef sausage and cook until browned, breaking it into small pieces. Drain excess fat.
- Add the cooked sausage to the egg mixture.
- In the same skillet, sauté the bell peppers and green onions for 2–3 minutes until slightly softened. Add to the bowl.
- Stir everything together, then pour the mixture into the prepared baking dish.
- Bake for 35–50 minutes, until the edges are set and the center is slightly jiggly.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Add mushrooms or spinach for extra veggies
Conclusion
This Breakfast Casserole is a dependable, satisfying recipe that delivers big flavor with minimal effort. Whether you’re hosting brunch or planning weekday breakfasts, this dish is always a winner.