World’s Best Breakfast Casserole

The world's best breakfast casserole! {by: www.prettyprovidence.com}Mmmmm, breakfast food. Literally, I could eat breakfast three meals a day. I know I’ve mentioned this, but we have breakfast for dinner at least once a week! The awesome thing about breakfast foods (aside from the deliciousness factor) is that they are so affordable. Whenever I crave breakfast casserole, this is the recipe I go straight to. It is simple, but it just works. No other breakfast casserole I’ve tried or tasted can compare. Yesterday we made it for Father’s Day breakfast and it was a hit, as always. What do you say we get down to the nitty gritty details?
Here’s what you need:

24 oz precooked sausage

10 eggs
1 cup sour cream (I use lite)
1 onion
1 green pepper
1 red pepper
16 oz mushrooms
2 cups grated cheese
Preheat oven to 350 degrees. Chop sausage, onion, peppers and mushrooms. As you are chopping these, you might think “wow, this is a lot of sausage,” “wow, this is a lot of onion” or “wow, this is a lot of mushrooms”. The answer is, yes. There is a lot of STUFF in this casserole. I love that about it. It doesn’t taste “eggy” it tastes delicious. Now, back to business. In a separate bowl mix eggs, sour cream and cheese. Once egg mixture is thoroughly mixed add in sausage and veggies and spread out into a greased 9×13 casserole dish. Bake for 30-45 minutes or until cooked through. Most importantly, enjoy! 
If you liked this post you will also love Biscuits from Heaven and  Homemade No Bake Granola Bars!
  • Cristina Carrera

    This definitely does look like the world’s best. I’ve done similar casseroles.. they’re always good.. but I’ve never added sour cream. I bet that makes it extra awesome.

    • prettyprovidence

      It really does add so much flavor! Thanks for commenting Cristina! Made my day :)

  • http://AmongTheYoung.com/ Kaylynn Young

    YUM! You could also use Greek yogurt instead of sour cream …. mmmm… I think I need to go make breakfast. Must be hungry!

    • prettyprovidence

      Great idea! I always have Greek yogurt on hand these days :)

  • Kari

    This looks so delicious! Thanks so much for sharing :)

    • prettyprovidence

      Of course :)!

  • Katie Clark

    I loveeee breakfast casseroles, and this looks amazing (esp because I love mushrooms.) Definitely pinning this for future use.

    • prettyprovidence

      I love mushrooms too! They add so much, you’ll love it!

  • Kelli Jordan

    I AM SO HAPPY I HAD TO CAPS LOCK TO TYPE LOL OMGOSH I WAS HOPING AGAINST ALL HOPE THIS HAD NO POTATO IN IT AND YOU JUST EARNED MY EVERY LOVING AND FOLLOWING RESPECT <3 THANK YOU THANK YOU THANK YOU!!!!

    • prettyprovidence

      Haha you totally just made my morning!!’ I hope you LOVE it as much as I do!!!

  • Jess

    Could you split this recipe up and freeze the other half for another time?

    • prettyprovidence

      I’m not sure! I have never tried freezing it before, in sure you could find some tips online! Sometimes I do half the recipe though and just bake it in a smaller pan!

  • Beckster45

    Could you add hashbrowns? and if so about how much would you think could be added?

    • prettyprovidence

      Yes you can! I just add as many as will fit in my pan. Sometimes (depending on the hash brown) you will need to cook your mixture a little longer, just test to see!

  • Kathryn

    I am hoping to make this to bring to a party tomorrow morning. How many servings would you say it has? And has anyone ever cooked it the night before and heated it up in the morning?

    • prettyprovidence

      The servings would depend on whether you were serving only this dish or there would be other sides as well. I usually cut it into 12 squares!

  • Tracy

    Can this be made the night before? I would like to prepare and or cook for the hubby when he goes to deer camp . He could cook it or just warm it up before they head out in the morning.

    • prettyprovidence

      We reheat our leftovers and eat them the next day! It’s not quite as good as right out of the oven (like most leftovers) but still really yummy!

    • prettyprovidence

      Ps. Best wife award!

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  • Mom of 5

    Just made this and it is delicious. I used a pkg of Hillshire Farms turkey kielbasa, diced, for the sausage and added a tsp of salt to the egg mixture. Other than that I followed the recipe exactly. Baked longer than it called for but I expected that. Probably just over an hour. I don’t think the kids would love it cause it’s really dense with veggies but I was looking for a low carb, high protein and high veggie breakfast for myself that I can heat up throughout the week and this fit the bill. Hopefully I enjoy it as much reheated!

  • http://www.twitter.com/decopified Nashira

    OMG This was soooo goood! I halved the recipe to make myself breakfast for a week. Replaced the mushrooms with grated zucchini and added paprika and oregano. I used jerk sausage so it was a little bit spicy but…very awesome. I don’t think its gonna last the week…

    • http://www.prettyprovidence.com/ Jessica @ Pretty Providence

      Oh my gosh those changes sound amazing!! Thanks so much for sharing and for coming back to report!!

  • anricca

    I needed a last minute breakfast/brunch casserole. I forgot I made the commitment of actually cooking. I googled and found your recipe. My contribution to the meal was the only empty bowl with people looking for more. FANTASTIC!!

    • http://www.prettyprovidence.com/ Jessica @ Pretty Providence

      Ah yay!!! I’m so glad to know you loved it! Thank you for coming back to share your experience, you totally made my day!!