This easy breakfast casserole recipe is loaded with eggs, hash-brown potatoes, breakfast sausage, peppers, onions and sharp cheddar cheese. All of your favorite breakfast foods, baked to perfection in a casserole dish.
What's better than a make-ahead breakfast casserole that can be put together the night before and baked the next morning for the easiest breakfast to feed a crowd?
This breakfast egg casserole is perfect for holiday gatherings like Thanksgiving and Christmas or anytime of the year.
It's versatile too. If you have picky eaters that don't like onions or peppers, leave them out
As long as you stick with the base of eggs, sour cream and half and half, you can pick and choose the add-ins according to your family's preferences.
Just throw everything together and let your oven do the work for a cheesy, breakfast egg casserole the whole family will love.
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Breakfast Casserole Ingredients
- eggs - 12 large eggs. Egg beaters can be substituted.
- breakfast sausage - 1 lb of breakfast sausage can be substituted with 1 lb. of bacon. Cook bacon until crispy and saute vegetables in bacon fat.
- hash-brown potatoes - Frozen hash-brown potatoes can be substituted with shredded white potatoes. If you are looking for a low-carb breakfast casserole, try using riced cauliflower instead of potatoes and omitting the onions.
- bell pepper - Green, red, yellow or orange bell peppers.
- onion - Yellow or spanish onions.
- grated cheese - Sharp cheddar cheese is recommended for flavor but any cheese can be substituted.
- sour cream - Full-fat or fat-free sour cream. Greek yogurt can be used instead of sour cream.
- half and half - Can be substituted with whole milk.
- salt and pepper - I also recommend Cajun seasoning or seasoned salt.
- other veggie options - Feel free to throw in mushrooms, spinach, cauliflower or broccoli to name a few.
How to make a breakfast casserole
Preheat oven to 350 degrees. In a large non-stick skillet, brown the breakfast sausage with the bell pepper and onion. Set aside.
Whisk the eggs, half and half and sour cream in a large mixing bowl until well combined.
Add the cheese, frozen hash-brown potatoes and browned sausage, peppers and onions and whisk to combine.
Pour the mixture into a lightly greased 9" x 13" casserole dish.
Bake for 50 minutes. You'll know that the casserole is done when the edges are set and lightly browned and the center is still slightly jiggly.
(The center will continue to set up after being removed from the oven.)
Let the casserole rest for 15 minutes before serving.
How to make overnight breakfast casserole
- Assemble the breakfast casserole but don't bake it.
- Cover with plastic wrap place in the fridge overnight.
- In the morning, remove plastic and bake according to the directions.
How to store
- To Store: Keep leftovers in the fridge, covered for up to 3 days.
- To Freeze: Cut the baked casserole into squares. Wrap each one in plastic and stick them in a freezer-safe bag. Keep frozen up to 3 months in the freezer.
- To Reheat: Allow the casserole to thaw and reheat in the microwave or the oven at 350°F until heated through.
Other recipes you may like:
Breakfast Casserole Recipe
Ingredients
- 1 lb. breakfast sausage
- ½ green bell pepper (diced)
- ½ red bell pepper (diced)
- 1 small onion (diced)
- 12 large eggs
- 1 cup sour cream
- ¼ cup half and half
- 3 cups hash-brown potatoes (frozen)
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven oven to 350° and lightly grease a 9 x 13" casserole dish.
- Brown the sausage. In non-stick skillet, brown the breakfast sausage over medium-high heat for 5-7 minutes. Add the bell peppers and onion and sauté until meat is fully cooked and vegetables are softened. Set aside.
- Egg Mixture. In a large mixing bowl, whisk together the eggs, sour cream and half and half. Add the shredded cheese, hash-brown potatoes, sausage mixture, salt, pepper and stir to fully incorporate the ingredients.
- Bake. Pour the mixture into the casserole dish and bake for 50 minutes or until the edges are set, lightly browned and the center is slightly jiggly.
- Rest. Remove from the oven and let rest 10-15 minutes before serving.
Notes
- To Store: Keep leftovers in the fridge, covered for up to 3 days.
- To Freeze: Cut the baked casserole into squares. Wrap each one in plastic and stick them in a freezer-safe bag. Keep frozen up to 3 months in the freezer.
- To Reheat: Allow the casserole to thaw and reheat in the microwave or the oven at 350°F until heated through.
This recipe was originally published in Sept. 2014 and updated in Oct. 2019 with improved recipe, photos, tips and tricks.
Did you make this recipe? Let me know!