Sausage and Egg Breakfast Casserole
This sausage egg casserole is so easy to make and pleases any crowd. Filled with sausage, eggs, cheese, and veggies, you will want to make this recipe again and again.
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 and generally quick to throw together.
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World's Best Sausage Egg Casserole
This sausage and egg casserole recipe is not just delicious, it's foolproof. All you have to do is mix up the ingredients, bake, and enjoy. It's one of the most popular recipes on our site, and for good reason!
I will share all of the instructions for how to make this, step-by-step, and answer frequently asked questions to ensure you know everything you need to know to make the perfect sausage egg casserole!
Egg and Sausage Casserole Ingredients
- Eggs
- Sausage (we like Jimmy Dean breakfast sausage for this casserole)
- Red and Green Bell Peppers
- Onion
- Mushrooms (optional)
- Cheese
- Sour Cream (light)
How to make Sausage Egg and Cheese Casserole
Preheat your oven to 350 degrees F and prepare a 9x13 baking dish with cooking spray.
- Brown sausage. Let it cool and drain on paper towels while you prep the other ingredients.
- Finely chop veggies and set aside.
- Mix eggs, sour cream and cheese together in a large bowl.
- Add veggies and sausage to the egg mixture and mix them all together.
5. Pour mixture into the prepared baking dish and
6. Bake at 350 degrees F for 45 minutes (or until the casserole is cooked through) and the top is slightly browned on the edges. There should not be any jiggling in the middle!
Can I make Sausage and Egg Breakfast Casserole ahead of time?
Absolutely! In fact, most of the time when I make this recipe I prepare it the night before, and then stick it in the fridge overnight. We pop it into the oven first thing in the morning. If the pan is be cold instead of room temperature, you may have to extend baking time for 5-10 minutes.
Sausage Egg Cheese Casserole Pro Tips
How to serve Sausage and Egg Breakfast Casserole
Serve the casserole warm. It can be a standalone dish, or you can accompany it with other breakfast foods and fresh fruit.
How to store Sausage and Egg Casserole
It will stay good for 5-6 days in the fridge.
Can you freeze Egg Casserole without Bread?
Breakfast casserole can be frozen for up to two months after baking. Cover very tightly with plastic wrap and foil before storing your casserole in the freezer.
Sausage Egg Cheese Casserole FAQs
A few reasons your breakfast casserole might be soggy:
Extra Liquid: Ensure you drain the sausage before adding it to mixture with other ingredients.
Egg Ratio: Make sure you have added the right number of eggs.
Frittata: Cooked on the stovetop and finished in the oven, a frittata is like an open-faced omelet. It's usually cooked in a skillet and doesn't involve layering ingredients like a casserole.
Egg Casserole: A casserole typically has the ingredients mixed or layered in a baking dish and is baked in the oven.
Whether to bake this sausage and egg casserole covered or uncovered depends on your preferences.
Uncovered: Allows the top to brown and get a little bit crisp. If the top browns too quickly, cover it with foil until the casserole is cooked through.
Covered: Helps retain moisture and prevents excessive browning. Remove the cover toward the end to allow browning if needed.
More Easy Breakfast Recipes to try:
If you try this casserole and enjoy it, we would love for you to leave us a positive comment and review! They mean so much to us.
Sausage Egg Cheese Casserole
Video
Ingredients
- 24 oz pre-cooked sausage
- 10 eggs
- 1 cup sour cream I use light
- 1 onion
- 1 green pepper
- 1 red pepper
- 8 oz mushrooms optional
- 2 cups grated cheese
Instructions
- Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.
- Chop sausage, onion, peppers and mushrooms.
- In a separate bowl mix eggs, sour cream and cheese.
- Once egg mixture is thoroughly mixed, add sausage and veggies. Pour into your prepared dish.
- Bake for 45 minutes or until cooked through.
Notes
Nutrition
This recipe was originally published in June 2013, and has been updated with new photos, video, and more detailed text.
Super easy, hearty breakfast. Perfect for feeding a hungry crew. Highly recommend giving it a try!
We make this all the time!! It's one of our favorite weekend recipes!! And, especially when we have company over. It's always a hit!!
Hi! I have made this twice & both times there is so much liquid. I sauté the vegetables separately. What am I doing wrong?
Hi Mary! I'm not sure, it might be because you are sauteing the vegetables separately? It also could just need more cook time. We just put raw, chopped veggies in the bowl with everything else and they cook inside the casserole.
Our family LOVES this recipe! Thank you so much. It’s much better than most breakfast casseroles!
I am so glad to hear that! Thanks Kim :)
Not a huge breakfast eater but on special occasions or holidays this does the trick!! Very tasty!
So glad you liked it!
Can you make this 2 nights ahead and refrigerate?
Yes!
This is my go-to breakfast casserole. Delicious and moist. Not dry like other casseroles. I stopped searching for the perfect breakfast casserole after I found this one.
This made our day, so glad you love it as much as we do!
can you use a crockpot for this and if so high or low and how long?
Good Stuff
I am baking this casserole, and freezing it. What it the best directions for reheating it [for a large group] ?
Hey Brenda, thaw the casserole in the refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through.
I sautéed the veggies a little (then cooled) before adding to eggs. Might try some spinach next time.
Spinach would be great!
Does the sour cream take the place of milk
Can you cook this in a crock pot rather than baking in the oven?
I added potatoes instead of mushroom & onions.
Topped with biscuits and gravy. Yummy !!
Would share picture if I could
That sounds delicious Lana! Thanks for sharing.
Do you think this would work with crescent roll or puff pastry crust ?
I'm sure it would be delicious!
Would you cook the pastry first, then add the casserole mixture and bake?
Have A Good Day
Did you just use mild or sharp cheddar for the cheese?
I have used both and either will work great!
I saved almost all these recipes and I’m going to make the breakfast casserole for a group (10) of our best friends that come to our house for a long weekend. I’m looking forward to tasting this! Thank you for some amazing sounding recipes. Looks like I’ve got a lot of cooking ahead of me.
You are so sweet! Thank you Beverley, and have so much fun with your friends, what a blast!
If I cook in a mini muffin pan, how long do you think it will take to cook ?
I'm sorry I'm not sure! I've never done it that way, I recommend just watching it and when it looks to be slightly browned on the top, it is probably done.
I've made mine in the jumbo muffin tins, not quite full because they will rise. I bake mine for about 25 mins.
I did not use the mushrooms and this turned out better than I could imagine. Thank you.
Yay! We are so glad you loved it, thanks for sharing!