You know those special holiday mornings when you want something warm, comforting, and absolutely delicious but don’t want to spend hours in the kitchen? That’s exactly why this breakfast casserole has become my go-to recipe! After years of making my traditional breakfast rolls, I stumbled upon this gem that completely changed my morning game.
Picture this: a perfectly fluffy egg base, loaded with savory sausage, melted cheese, and colorful bell peppers, all baked until golden perfection. Every bite is pure breakfast heaven! The best part? You can prep it the night before, so while everyone’s opening presents or gathering for brunch, your breakfast is practically making itself.
Why This Recipe Will Become Your New Favorite
Let me count the ways you’ll fall in love with this breakfast casserole:
- Make-Ahead Magic: Prep everything the night before and simply pop it in the oven when you wake up
- Perfect Texture: The combination of eggs, sour cream, and milk creates the most incredibly creamy, light consistency
- Customizable: Switch up the cheese varieties, add your favorite veggies, or swap the meat – it’s your canvas!
- Crowd-Pleasing: Whether it’s Christmas morning or a weekend brunch, this casserole never fails to impress
Trust me, once you try this version, you’ll understand why it’s earned its spot as my favorite breakfast casserole recipe. The eggs bake up beautifully fluffy, the sausage adds the perfect savory bite, and the cheese… oh, the cheese! It creates these little pockets of melty goodness throughout that make every forkful absolutely irresistible.
Ingredients Overview
Let me walk you through the star players in this breakfast casserole! Each ingredient works together to create that perfect comfort food texture we all crave first thing in the morning.
The Base Components:
• Eggs: We’re using 10 large eggs here – they’re the foundation of our casserole, creating that fluffy, custardy texture. Make sure they’re at room temperature for the best incorporation.
• Sausage: I love using breakfast sausage for its savory seasonings, but Italian sausage works beautifully too! For a lighter option, like my friend makes in her favorite brunch spread, turkey sausage is perfect.
• Sour Cream & Milk: This dynamic duo is my secret weapon! The sour cream adds richness while the milk helps create that dreamy, custard-like texture. You want full-fat sour cream here – trust me, it makes a difference.
• Cheese: Sharp cheddar is my go-to, but feel free to mix it up! A combination of cheddar and mozzarella creates the most amazing cheese pulls.
Success Tips & Tricks
After countless test runs (and many happy breakfast guests!), I’ve learned some game-changing tips that’ll help you nail this casserole every time.
Key Tips for Perfect Results:
• Let your eggs come to room temperature – this helps them blend more smoothly with other ingredients
• When cooking the sausage, break it into small, even pieces for better distribution
• Layer your ingredients strategically – I like sprinkling extra cheese on top for that gorgeous golden crust
Make-Ahead Magic:
Just like my biscuits and gravy recipe, this casserole can be prepped ahead! Assemble everything the night before, cover tightly with foil, and refrigerate. In the morning, let it sit at room temperature for about 30 minutes before baking.
Pro Tip: If your casserole seems too “eggy,” try adding an extra splash of milk and a bit more cheese. This creates the perfect balance of textures and helps prevent any rubbery texture.
Step-by-Step Instructions
Let me walk you through making this incredibly comforting breakfast casserole! Just like my favorite cinnamon roll french toast, this recipe comes together easily.
First, grab your largest mixing bowl and crack in 12 large eggs. Add 1/2 cup sour cream and 1/2 cup milk – this combination creates the most wonderfully fluffy texture! Whisk until well combined, then mix in 2 cups of shredded cheddar cheese (I love using sharp cheddar), 1 teaspoon salt, and 1/2 teaspoon black pepper.
In a large skillet over medium heat, brown 1 pound of breakfast sausage, breaking it into small crumbles as it cooks. Once cooked through, transfer to a paper towel-lined plate. In the same pan, sauté 1 diced bell pepper and 1 diced onion until softened, about 5-6 minutes.
Gently fold the sausage and vegetables into your egg mixture. Pour everything into a greased 9×13 inch baking dish. Bake at 375°F for 35-50 minutes. **Pro tip:** The casserole is done when the edges are set but the center still has a slight jiggle – it will continue setting up as it cools.
Recipe Variations
This breakfast casserole is incredibly versatile! Here are some of my favorite ways to customize it:
– Cheese variations: Try pepper jack for some heat, Swiss for a nutty flavor, or mix in some crumbled sweet potato cornbread for extra texture
– Meat options: Substitute crispy bacon, diced ham, or make it vegetarian by adding extra veggies
– Veggie mix-ins: Sautéed mushrooms, spinach, or roasted sweet potatoes work beautifully
– Make it spicy: Add a diced jalapeño or a few dashes of hot sauce
For a delicious twist that reminds me of my creamy ground beef pasta, try adding some sun-dried tomatoes and fresh basil.
Make-Ahead Instructions:
– Prepare the casserole up to 24 hours in advance
– Cover tightly with plastic wrap and refrigerate
– Remove from fridge 30 minutes before baking
– Bake as directed, adding 5-10 minutes to the cooking time
Freezer-Friendly Tips:
– Assemble casserole in a freezer-safe dish
– Cover with plastic wrap and foil
– Freeze for up to 2 months
– Thaw overnight in refrigerator
– Let stand at room temperature 30 minutes before baking
Frequently Asked Questions
Can I make substitutions to the dairy ingredients?
You sure can! While I love the richness that sour cream and whole milk bring (just like in my homemade white bread), feel free to switch things up. Half-and-half works wonderfully in place of milk, and Greek yogurt makes a great substitute for sour cream. Just keep in mind that using lower-fat options might affect the final texture slightly.
How do I know when the casserole is fully baked?
Such a great question! The edges should be set and golden brown, but the center should still have a slight jiggle – think of how a cheesecake looks when it’s done. The casserole will continue setting up as it cools. If you insert a knife in the center, it should come out mostly clean with just a few moist crumbs.
Why did my casserole turn out watery?
This usually happens when the vegetables release too much moisture during baking. My foolproof trick is to make sure you’re cooking those veggies until they’re nice and soft before adding them to the egg mixture. Also, resist the urge to add extra vegetables without adjusting other liquid ingredients!
Can I halve this recipe?
Absolutely! Use an 8×8 inch baking dish and check for doneness around the 25-minute mark. I’ve done this countless times when cooking for a smaller group, and it works like a charm.
I’ve made this breakfast casserole dozens of times, and these little tips make all the difference:
– Let your eggs come to room temperature before mixing – they’ll blend more smoothly with other ingredients
– If you’re using frozen vegetables, thaw and drain them thoroughly
– Don’t overmix the egg mixture – gentle folding keeps it light and fluffy
– For extra flavor, try toasting your favorite bread and cutting it into cubes to mix in
– When reheating leftovers, add a sprinkle of water and cover with a damp paper towel to keep the eggs moist
Every time I serve this at family brunches, someone asks for the recipe – it’s just that good! And remember, don’t stress too much about getting everything perfect. The beauty of this casserole is its flexibility and forgiving nature. Happy baking, friends! 🥘
Breakfast Casserole
Equipment (affiliate links)
- 1 9×13 glass baking dish
- Meat Chopper
- Vegetable Chopper optional
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream light or regular
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9×13″ 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 9×13″ 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.
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