Imagine waking up to a delicious, hot breakfast already made. This easy make-ahead breakfast casserole makes that dream a reality! It’s the ultimate versatile dish, perfect for busy mornings, holidays, or any time you crave a satisfying meal. This recipe is simple to prepare, incredibly flavorful, and designed for convenience.
Table of Contents
Why You’ll Love This Breakfast Casserole
This fantastic breakfast casserole simplifies your morning routine like no other dish.
- Effortless Preparation: You use basic ingredients and follow straightforward steps.
- Meal Prep Champion: Assemble it the night before and just bake it in the morning.
- Customizable: Easily adjust ingredients to suit various dietary needs or preferences.
- Crowd-Pleaser: It’s a hearty, satisfying meal that families and guests will adore.
- Versatile for Any Occasion: Ideal for everyday breakfasts or special brunch gatherings.
Ingredients
Gather these simple ingredients to create your savory breakfast casserole:
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (light or regular) (240 g)
- 1/4 cup milk (60 ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese (200 g)
Notes & Substitutions
You have many options to customize this fantastic breakfast casserole to your liking. For the sausage, feel free to use pork, turkey, or even a plant-based alternative. You can swap cheddar cheese for Monterey Jack, colby, or a Mexican blend for different flavor profiles. Whole milk, almond milk, or half-and-half all work well in place of regular milk. Add extra veggies like spinach, mushrooms, or diced potatoes. Enhance the seasoning with garlic powder, a pinch of smoked paprika, or a dash of onion powder.
Equipment
You won’t need much to prepare this simple breakfast casserole.
How To Make Breakfast Casserole
Follow these easy steps to assemble your delicious breakfast casserole.
- Prepare the Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking. This ensures your breakfast casserole releases easily.
- Combine Egg Mixture: In a large mixing bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and ground black pepper. Use an electric mixer on low speed, or a whisk, to gently combine the ingredients until just blended. Avoid overmixing the eggs.
- Cook the Sausage: Heat a large skillet over medium heat. Add the pork sausage and cook until it is thoroughly browned, breaking it into small, even pieces with a wooden spoon as it cooks. Drain most of the excess grease from the skillet before proceeding.
- Sauté Vegetables: Add the diced green and red bell peppers, along with the chopped green onions, to the same skillet where you cooked the sausage. Sauté for 2-3 minutes until they begin to soften slightly but still retain some crunch.
- Combine All Ingredients: Transfer the cooked sausage, sautéed bell peppers, and green onions into the large bowl with the egg and cheese mixture. Stir everything gently to ensure all ingredients are evenly distributed throughout the breakfast casserole mixture.
- Bake the Casserole: Pour the entire mixture evenly into your prepared 9×13-inch baking pan. Place the pan in the preheated oven and bake for 35-50 minutes. The breakfast casserole is ready when the edges are set and golden brown, and the center is just barely jiggly.
- Rest and Serve: Remove the breakfast casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set completely and makes for cleaner slices.
Pro Tips & Troubleshooting
Achieving the perfect breakfast casserole is simple with a few helpful tips. To prevent rubbery eggs, avoid overbaking; the center should be just set. For even cooking, make sure all ingredients like sausage and vegetables are distributed uniformly in the pan. Avoid a watery casserole by draining the sausage thoroughly after cooking. Enhance the flavor profile by adding fresh chives or parsley as a garnish, or serve with a side of your favorite hot sauce. For best make-ahead results, assemble the casserole the night before, cover it, and refrigerate. Let it sit at room temperature for 15-20 minutes before baking in the morning. To ensure food safety when preparing meals in advance, it’s crucial to follow USDA refrigeration guidelines.
Serving, Storage, & Variations
This versatile breakfast casserole pairs wonderfully with fresh fruit, crispy toast, or a simple green salad. Properly refrigerate any leftovers in an airtight container for 3-4 days. You can also freeze an unbaked casserole by wrapping it tightly in foil and plastic wrap; bake from frozen at 350°F, covering for the first 30 minutes, then uncover and bake until set. Reheat individual portions in the microwave for a quick meal. Experiment with different meats like diced ham, crumbled bacon, or shredded chicken. For a vegetarian breakfast casserole, use plant-based sausage and additional vegetables like mushrooms or zucchini. Spice things up with diced jalapeños, a pinch of chili flakes, or a dash of cayenne pepper for a little kick.
Nutrition
This hearty breakfast casserole offers a satisfying start to your day. It provides a good source of protein and essential nutrients from eggs and vegetables. You can lighten the recipe by using lean turkey sausage, low-fat sour cream, and reducing the amount of cheese, or by adding more non-starchy vegetables. Understanding the full range of nutritional benefits of eggs can help in meal planning.
| Nutrient | Amount |
|---|---|
| Calories | 385kcal |
| Carbohydrates | 2g |
| Protein | 23g |
| Fat | 30g |
| Saturated Fat | 12g |
| Cholesterol | 239mg |
| Sodium | 669mg |
| Potassium | 327mg |
| Sugar | 1g |
| Vitamin A | 705IU |
| Vitamin C | 11.6mg |
| Calcium | 194mg |
| Iron | 1.8mg |
Frequently Asked Questions (FAQ)
Can I use frozen vegetables in this breakfast casserole?
Yes, you can use frozen bell peppers or spinach. Thaw them first and squeeze out any excess moisture to prevent a watery casserole.
How do I prevent the breakfast casserole from sticking to the pan?
Always grease your baking dish generously with cooking spray or butter. You can also line the pan with parchment paper for easy removal.
Can I add bread or potatoes to this recipe?
Absolutely! Add cubed stale bread or cooked diced potatoes (like hash browns) to the bottom of the pan before pouring in the egg mixture for extra heartiness.
What other spices work well in this dish?
Consider adding a pinch of smoked paprika, onion powder, or a dash of dried thyme for additional savory depth. A little cayenne pepper can also add a nice kick.
How long does this breakfast casserole last in the fridge?
Leftover egg casserole stores well in an airtight container in the refrigerator for 3-4 days. It reheats beautifully in the microwave.
Final Thoughts
This easy make-ahead breakfast casserole truly is a game-changer for busy mornings and family gatherings. Its simplicity, delicious flavor, and customizable nature make it a perfect staple in any home. We encourage you to try this recipe soon and experience the joy of a stress-free, delightful breakfast. Let us know how your breakfast casserole turns out in the comments below!
Easy Make-Ahead Breakfast Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F and spray a 9×13-inch pan with cooking spray.
- In a large bowl, combine the eggs, sour cream, milk, shredded cheese, salt, and pepper, then mix on low speed with electric mixers until just combined.
- Heat a large skillet over medium heat, add the pork sausage, and cook until browned, breaking it into small pieces; drain most of the grease and add the sausage to the egg mixture.
- Add the diced bell peppers and green onions to the same skillet and sauté for 2-3 minutes, then add them to the egg and sausage mixture and stir everything to combine.
- Pour the complete mixture into the greased 9×13-inch pan and bake for 35-50 minutes, or until the edges are set and the center is just barely jiggly.
- Store any leftover casserole in the fridge for 3-4 days and reheat in the microwave for enjoyment.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
