Learn how to make an easy breakfast casserole with eggs, hash-brown potatoes, breakfast sausage, peppers, onions and sharp cheddar cheese.
The addition of sour cream and half & half make this egg casserole super creamy and light!
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!
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 Breakfast Casserole
- Store leftovers in the fridge, covered for up to 3 days.
- To freeze breakfast casserole, bake as directed and let cool completely. Cut into 12 squares and wrap individually in plastic wrap. Place wrapped squares in to a freezer bag and freeze for up to 3 months.
- To reheat frozen breakfast casserole, reheat in microwave for 1 minute and you’ll have the perfect on-the-go breakfast!
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Breakfast Casserole
Ingredients
- 1 lb. breakfast sausage
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1 small onion diced
- 12 large eggs
- 1 cup sour cream
- 1/4 cup half and half
- 3 cups hash-brown potatoes frozen
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 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
- Trade out breakfast sausage for bacon, ham or chicken.
- Any type of cheese can be used.
- Grated white potatoes can be used instead of frozen hash-browns.
- You can cut this recipe in half, use an 8" x 8" baking dish and bake for 35 minutes.
- Store leftovers in the fridge, covered for up to 3 days.
- Freeze baked casserole, wrapped in plastic, in a freezer bag for up to 3 months.
- To reheat frozen breakfast casserole, reheat in microwave for 1 minute and you'll have the perfect on-the-go breakfast!
Nutrition
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!