Breakfast Casserole is a hearty, healthy and filling breakfast, easily customized and that can be made in advance! Make this festive-looking dish with this easy recipe!
Eggs have always been a part of our diet and it is always a good thing to have it in the morning. For more egg recipes like this one, check out my recipes for Egg Foo Young, Pickled Eggs, and Asparagus Frittata!
Sausage Breakfast Casserole
Breakfast Casserole 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!
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!
How to make Breakfast Casserole
- Prepare for baking: 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, sauté the aromatics then, add in the sausage. Drain any excess grease that may form in the pan. Then, add in the vegetables.
- Assemble: Add the sausage mixture to the egg mixture then, add the bacon. Stir everything.
- Bake: Pour the mixture into the pan and bake for about 35 to 50 minutes.
- Serve: Garnish and then, serve warm.
How to make 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 Breakfast Casserole:
This recipe is highly versatile, and you can mix in any vegetables or meat that you want. Add in ham, ground beef, or even leftover rotisserie chicken and that will be perfect. You can also add in mushrooms, potatoes, or artichokes.
How to Store and Freeze Breakfast Casserole:
- Refrigerate: You can simply cover leftovers tightly and 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 a plastic wrap and another layer of foil.
More delicious breakfast recipes:
- Apple Pie Danish
- Cheesy Hashbrown Casserole
- Cranberry Coffee Cake
- Carrot Zucchini Bread
- Blueberry French Toast Casserole
- Toad in the Hole
- You can leave out any meat and just add more of the veggies.
- For the meat, the only recommendation is to add it in cooked already just like what we did in this recipe.
- 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.
Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hr 15 mins
- 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
- 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.