Sausage Breakfast Casserole Recipe [Video]
Sausage Breakfast Casserole is an easy hearty dish made with eggs, sausage, bell pepper, cheddar cheese, and bacon. This is the perfect way to start your mornings!
I love making easy and delicious breakfast recipes. Eggs have always been a part of our diet and it is always a good thing to have them in the morning. For more egg recipes like this one, check out my recipes for Egg Foo Young, Pickled Eggs, and Asparagus Frittata!
Did you know that this Breakfast Sausage Casserole is one of the most popular holiday breakfasts? When Christmas morning comes, this is the dish you want to serve to your family!
Firstly, it is a hearty dish loaded with a variety of meats, veggies, and dairy with eggs as the base. It is as colorful as it is flavorful which is fit for the holidays!
Also, this dish is so easy to make that you can start preparing it the night before and then, just pop it in the oven the next morning. And what is good about making casseroles is that it is an easy way to feed a huge group of people.
Even when it is an ordinary day, you can offer it to your family. It is so appetizing that they will not miss it for sure.
Breakfast, after all, is important for our health and studies have linked it to numerous benefits. With this recipe, you ensure that everyone starts their day right!
- Pork Sausage: I use pork sauce, but you can use your favorite type. Feel free to use Italian sausage, turkey sausage, leftover ham, etc.
- Vegetable oil or olive oil
- Greek yogurt
- Veggies and greens: Such as red bell pepper, green bell pepper, onion, garlic, fresh spinach, and green onions.
- Cheese: I like using shredded cheddar cheese and mozzarella cheese.
- Kosher salt and black pepper.
How to make Sausage Breakfast Casserole?
- Prepare for baking: First, preheat the oven and grease the pan.
- Make the egg mixture: Using an electric mixer set on low, combine the eggs and dairy ingredients in a large bowl. Season with salt and pepper.
- Prepare the sausage mixture: In a skillet, over medium-high heat, sauté the aromatics. Then, add in the sausage. Drain any excess grease that may form in the pan. Next, add in the vegetables.
- Assemble: Add the sausage mixture to the egg mixture then, add the bacon. Stir everything.
- Bake: Lastly, pour the mixture into a greased 9×13 casserole dish, and bake for about 35 to 50 minutes.
- Serve: Garnish with green onion, and then serve warm.
How to make an overnight Breakfast Casserole?
You can easily turn this into a heartier dish by adding in bread cubes. Follow these simple steps:
- Prepare the bread cubes: Cut slices of bread into cubes the night before and refrigerate them. Drying them out in the oven works, too.
- Make the wet mixture: Use the same egg and sausage mixtures in this recipe.
- Assemble: Combine the mixtures and fold in the bread cubes. Pour evenly on the pan, and then, cover and refrigerate overnight.
- Bake: The next day, the bread must have soaked up all the moisture and it is then ready for baking. Let it sit at room temperature first for a few minutes before baking. It will take longer to bake than when there is no bread added.
- Serve: Garnish and serve as usual.
What can I add to this dish?
This is a great recipe that is also highly versatile. You can mix in any vegetables or meat that you want. Here are some alternatives:
- Meat: Add in ham, ground beef, turkey breasts, or even leftover rotisserie chicken.
- Veggies: Also, feel free to add other veggies. I usually go with bell peppers, mostly green or red pepper. However, some great additions would be mushrooms, broccoli, potatoes, or artichokes.
- Other cheeses: You can go with pepper jack, Mexican, Monterrey Jack, feta cheese, or any other type.
- Seasonings: Other options would be adding dried mustard, ranch seasoning, or Italian seasoning.
Can you make-ahead breakfast casserole?
Yes. You can assemble it the night before following the steps described above. Then, cover the dish tightly with aluminum foil, and refrigerate overnight.
The following morning, simply pop it in the oven and cook. This way, you can have a holiday breakfast waiting and ready to go.
- Refrigerate: You can simply cover leftovers tightly, or transfer them to an airtight container. Then, store them in the fridge for no more than 5 days. Reheat it in the microwave oven.
- Freeze: Baked or unbaked, this dish can stay good for up to 2 months in the freezer. It is a good make-ahead dish as you can simply thaw overnight and then, bake to cook. Simply cover it with plastic wrap and another layer of foil.
More delicious breakfast recipes:
- For the meat, the only recommendation is to add it in cooked already just like what we did in this recipe.
- Also, to save time, use pre-cooked sausage to make this dish.
- In addition, you can leave out the meat altogether. Simply, use more veggies such as beans instead.
- If you are adding in bread, the best kinds are the stale ones as they are dry already and more effective in soaking up the liquid.
Sausage Breakfast Casserole
- 8 slices thick-cut bacon
- 2 pounds ground pork sausage
- 2 tablespoons vegetable oil
- 12 eggs
- 1/2 cup sour cream
- 1/2 cup greek yogurt
- 1/4 cup milk
- Salt and pepper to taste
- 1 small onion diced
- 4 green onions diced
- 4 cloves garlic minced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
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- Preheat oven to 350 degrees F.
- Spray a 9x13’ inch pan with cooking spray. Set aside.
- Cook the bacon in a skillet or arrange on a baking sheet covered with foil and bake until crispy. Remove from oven, cool and chop. Set aside.
- Combine the eggs, sour cream, yogurt, milk, cheeses and salt and pepper in a large bowl. Mix on low speed with an electric mixer, just until combined.
- Place a large skillet over medium heat, add oil and once simmering, add onion and cook until translucent. Add garlic and 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 diced bell peppers and green onion, stir and cook for 3 minutes.
- Add spinach and cook just until wilted.
- Add the sausage mixture to the bowl with the egg mixture, add the chopped cooked bacon and stir everything to combine.
- Pour mixture into the greased 9x13’’ pan and bake for 40-50 minutes or until the edges are set and the center is just barely jiggly.
- Leftovers can be stored in the fridge and enjoyed within 3-4 days, just reheat in the microwave.
- Serve topped with sour cream, chopped bacon, and green onions.
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