Looking for breakfast ideas with eggs that would be easy to prepare and would feed the whole family? You are in the right place. The following breakfast bake is made from eggs, sausage, and cheese. It can be made ahead of time, poured into a cast iron casserole dish and simply popped in the oven in the morning. 

This is more of a traditional breakfast casserole recipe; however, you can easily adapt it to your taste. Try adding mushrooms, peas, or more veggies, like spinach, broccoli, or zucchini. It's a perfect opportunity to mix in those veggies kids don't like. You could also try swapping cheddar for Swiss cheese, or if you want more of a kick, maybe add some parmesan? 

How to make egg breakfast casserole

Breakfast Casserole: A Quick and Easy Recipe

Rated 5 stars by 5 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Servings

12

Prep Time

10 minutes

Cook Time

55 minutes

Ingredients

• 2 pounds pork sausage
• 12 eggs
• 1 cup sour cream (light or regular)
• 1/4 cup milk
• A pinch of salt and pepper
• 4 green onions
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 2 cups shredded cheddar cheese

Directions

1. Set your oven to 350°F. Take your casserole dish and spray it with oil. Less is more here.
2. While your oven is heating, break the eggs in a large bowl. Add sour cream, milk, cheese, and season it. Mix it all together until well-combined. You can use an electric mixer to speed up the process, however, use it on low speed.
3. Heat a large skillet to medium heat and add sausage. When it starts going brown, take a wooden spatula and slowly break it into smaller pieces. Cook it thoroughly and transfer the meat (minus the grease) to the egg and cheese mix.
4. Now use the same skillet to sauté bell peppers and onion. Cook it for a few minutes or until onions are golden brown. Transfer everything to the same bowl and combine.
5. Pour the mixture into the casserole dish and pop it in the oven for 35-50min. The center can seem slightly undone when you take it out. That's fine, as it will set while cooling down.
6. That's it! Serve with a green salad and enjoy your tasty egg breakfast casserole.
7. If you made a little bit too much, you could leave it in a fridge for up to 3-4 days. Simply reheat it in the microwave.

Can I make egg and sausage casserole beforehand?

Absolutely. Breakfast casseroles are perfect for those mornings when you're pressed for time and need to feed a large family. (We're looking at you Christmas morning!) 

You can make this egg casserole the night before or up to 2 days in advance. All you need to do is follow the recipe below and do everything except baking it. Just pour the egg and sausage breakfast casserole mix into a dish, cover it with a plastic wrap, and keep it in a fridge. 

Alternatively, you can freeze it for up to 2-3 months. Again, follow the instructions up until the time you need to bake it. Cover your egg-bake-to-be with a plastic wrap, and add a layer of tinfoil. Before cooking, thaw it in a refrigerator overnight. Then let it come to room temperature, and bake it in the oven preheated to 350°F.