By Becky Hardin
Published Nov 13, 2021
This sausage breakfast casserole is my favorite make-ahead breakfast to feed a crowd around the holidays. It’s easy make and is loaded with sausage, eggs, and fresh veggies that my whole family loves. It’s also naturally gluten-free, which comes in handy for me whenever I’m going to a holiday potluck where I don’t know the diets of everyone there. I just love its versatility!
Breakfast is the most important meal of the day, and this casserole is my favorite way to start mine! It’s so rich and filling, it keeps me full for hours, and it’s great for both parties and meal prepping for the week.
What’s in This Sausage Breakfast Casserole Recipe?
- Sausage: I like to use bulk breakfast sausage so I don’t have to waste time removing the casings. I recommend a classic breakfast sausage over a sweeter maple syrup flavored one since this casserole has more of a savory flavor profile.
- Eggs: I prefer organic, free-range eggs. They tend to have a better flavor, which is important when egg is the main flavor of the dish!
- Sour Cream: My secret ingredient for a rich and creamy casserole!
- Heavy Cream: Adds moisture to create a light and fluffy texture.
- Spices: Salt, pepper, and garlic powder enhance the savory flavor of the eggs and sausage.
- Mushrooms: Add an umami flavor to this casserole to enhance its savory profile.
- Onion : Adds a touch of sweetness to the casserole.
- Bell Pepper: Red and green bell peppers add a bit of crunch to the casserole.
- Cheese: Cheddar cheese is my favorite for this casserole, but any melting cheese will work.
Tips for Success
- Grease your casserole dish before adding the ingredients so that it is easy to remove and serve.
- Be sure to drain the sausage of any excess grease or the casserole can become to oily.
- The casserole is baked when the edges are set and there is a very slight jiggle in the center.
- If making ahead of time, let cool fully before storing.
How to Store and Reheat
Store leftover sausage breakfast casserole covered with foil in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20-30 minutes.
This casserole also freezes really well. Wrap it securely in plastic wrap and foil and it will keep well for up to 2 months. I find it easier to freeze it whole in the baking dish, though you can wrap individual portions. Thaw in the fridge overnight before reheating.
Serving Suggestions
This sausage breakfast casserole is perfect by itself for a hearty breakfast, but it can easily be served as a brunch, lunch or even dinner with your favorite sides for a fuller meal. I love it with some home fries for breakfast or green beans and bacon for lunch/dinner.
Ingredients1x2x3x
- ▢ 1 pound breakfast sausage casings removed
- ▢ 12 large eggs
- ▢ 1 cup sour cream
- ▢ ¼ cup heavy cream or milk
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon ground black pepper
- ▢ ½ cup sliced mushrooms
- ▢ ½ cup diced onion
- ▢ ½ cup diced green bell pepper
- ▢ ½ cup diced red bell pepper
- ▢ 2 cups freshly shredded cheddar cheese divided
- ▢ Sliced green onions optional, for garnish
Video
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
- In a skillet set over medium heat, brown the sausage. Remove the cooked sausage to a paper towel-lined plate to drain. 1 pound breakfast sausage
- Add the mushrooms, onion, and bell peppers to the skillet and sauté for 2-3 minutes until softened. Set aside to cool slightly. ½ cup sliced mushrooms, ½ cup diced onion, ½ cup diced green bell pepper, ½ cup diced red bell pepper
- In a large bowl, combine the eggs, sour cream, cream, salt, garlic powder, and pepper. Whisk until well combined. Fold in 1 cup of cheese. 12 large eggs, 1 cup sour cream, ¼ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Layer the cooked sausage and vegetables in the casserole dish. Pour the egg mixture over the top, then sprinkle with the remaining cheese.
- Pour the mixture into the prepared pan. Bake for 35-40 minutes, until the edges are set and the center is just barely jiggly.
- Serve garnished with sliced green onions. Sliced green onions
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Sausage Breakfast Casserole Step by Step
Prep: Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
Cook the Sausage: In a skillet set over medium heat, brown 1 pound of breakfast sausage. Remove the cooked sausage to a paper towel-lined plate to drain.
Sauté the Veggies: Add ½ cup of sliced mushrooms, ½ cup of diced onion, ½ cup of diced green bell pepper, and ½ cup of diced red bell pepper to the skillet and sauté for 2-3 minutes until softened. Set aside to cool slightly.
Mix the Eggs: In a large bowl, combine 12 large eggs, 1 cup of sour cream, ¼ cup of heavy cream, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, and ½ teaspoon of ground black pepper. Whisk until well combined. Fold in 1 cup of shredded cheddar cheese.
Layer the Casserole: Layer the cooked sausage and vegetables in the casserole dish. Pour the egg mixture over the top, then sprinkle with the remaining 1 cup of cheddar cheese.
Bake and Serve: Pour the mixture into the prepared pan. Bake for 35-40 minutes, until the edges are set and the center is just barely jiggly. Serve garnished with sliced green onions.
More Casseroles to Try
Ham and Potato Casserole
Crockpot Sweet Potato Casserole Recipe
Chicken Pot Pie Casserole
Crockpot Green Bean Casserole
Turkey Rice Casserole
Hamburger Casserole Recipe
Mac and Cheese Casserole
Cheeseburger Casserole
Sausage Breakfast Casserole Recipe
Ingredients
- 1 pound breakfast sausage casings removed
- 12 large eggs
- 1 cup sour cream
- ¼ cup heavy cream or milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup sliced mushrooms
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 2 cups freshly shredded cheddar cheese divided
- Sliced green onions optional, for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with nonstick spray.
- In a skillet set over medium heat, brown the sausage. Remove the cooked sausage to a paper towel-lined plate to drain. 1 pound breakfast sausage
- Add the mushrooms, onion, and bell peppers to the skillet and sauté for 2-3 minutes until softened. Set aside to cool slightly. ½ cup sliced mushrooms, ½ cup diced onion, ½ cup diced green bell pepper, ½ cup diced red bell pepper
- In a large bowl, combine the eggs, sour cream, cream, salt, garlic powder, and pepper. Whisk until well combined. Fold in 1 cup of cheese. 12 large eggs, 1 cup sour cream, ¼ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, 2 cups freshly shredded cheddar cheese
- Layer the cooked sausage and vegetables in the casserole dish. Pour the egg mixture over the top, then sprinkle with the remaining cheese.
- Pour the mixture into the prepared pan. Bake for 35-40 minutes, until the edges are set and the center is just barely jiggly.
- Serve garnished with sliced green onions. Sliced green onions
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
