This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!

Try other popular breakfast recipes like perfect Cinnamon Rolls or Monte Cristo Sandwich.

Breakfast casserole baked in a 9x13'' white pan and cut into twelve servings.

Breakfast Casserole

So, I always thought I had the best breakfast casserole recipe (this overnight breakfast casserole that we make a few times a year).  I recently learned I was mistaken, because this breakfast casserole right here really is the BEST!

And, although I still really love the other recipe, this one is more of a traditional breakfast casserole, with tons of eggs, and it’s fantastic!  Plus, you can still make it the night before so it’s perfect for holidays and special events where you don’t have a lot of time to prepare in the morning.

I adapted this recipe from my sister Jessica over at Pretty Providence. I added a couple extra eggs, some milk, left out the mushrooms and cut the amount of bell peppers in half. The great thing about this recipe is how adaptable it is! It’s delicious with other types of cheese like pepperjack or Swiss, or you could try adding more veggies, like spinach or zucchini.

A slice of breakfast casserole on a white plate with a fork.

How to make easy breakfast casserole:

The main ingredients for this egg casserole are really simple and include: eggs, sausage, bell peppers, onion, and cheese. We add sour cream and milk to the egg mixture to make it creamy, light and fluffy.

An overhead photo of the ingredients for breakfast casserole including eggs, red and green bell pepper, green onion, sausage and shredded cheddar cheese.

To make the casserole combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl.

Next, cook the sausage, breaking it into small bits as it’s browning.  Set it aside and then saute the bell peppers and onions in the same pan. Add everything to the egg mixture and stir to combine.  Pour it into a 9×13” pan and bake for 35-50 minutes or until the edges are set and the center is a little jiggly in the center. It will continue to cook and set up as it cools.

Overhead process photos of an egg breakfast casserole in a white dish unbaked and then baked.

After baking, leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

Can I make this breakfast casserole ahead of time?

Yes, you can make this breakfast casserole a day ahead, or freeze it to bake another day!

To make one day ahead of time, prepare everything as directed, up until baking. Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions.

To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months. Allow it to thaw overnight in the refrigerator, and then let it come to room temperature before baking according to recipe instructions.

A spatula removing a slice of breakfast casserole from the pan.

Consider trying these popular brunch recipes:

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Breakfast casserole baked in a 9x13'' white pan and cut into twelve servings.
Prep 10 minutes
Cook 55 minutes
Total 1 hour 5 minutes
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  • 2 pounds pork sausage
  • 12 eggs
  • 1 cup sour cream (light or regular)
  • 1/4 cup milk
  • salt and pepper
  • 4 green onions
  • 1/2 green bell pepper , diced
  • 1/2 red bell pepper , diced
  • 2 cups shredded cheddar cheese


  • Preheat oven to 350 degrees. Spray a 9x13’’ 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 9x13’’ 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. 


Adapted from Pretty Providence.
*Directions for freezing or making the casserole ahead of time are above in the post.


Calories: 385kcalCarbohydrates: 2gProtein: 23gFat: 30gSaturated Fat: 12gCholesterol: 239mgSodium: 669mgPotassium: 327mgSugar: 1gVitamin A: 705IUVitamin C: 11.6mgCalcium: 194mgIron: 1.8mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. This is a wonderful recipe and was a huge hit! I am pregnant and the baby could come any day. I am trying to do some meal prep and was wondering how long a meal like this would last if frozen. Thanks so much!

  2. 4 stars
    I made this into egg muffins, and flavored it to my liking. Very good tasty breakfast. I added bacon, no onions for me, but put in husbands. Very good recipe.

  3. Hi! Trying to figure out a serving size for the calorie count. Approximately how many servings does this make? Or if you know grams per serving that would be even better!

  4. 5 stars
    Made this exactly as written & was terrific. My all ladies Bible Study class loved it and everyone asked for the recipe👍 I browned the sausage the night before and sautéed the vegetables then mixed the other ingredients the next morning & baked. Perfect as is!

  5. 5 stars
    Wonderful, used. Used fresh pasley Hamburger instead of sausage, addedd home made hash browns. Awesome
    . Thanks

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