This easy Egg & Sausage Casserole is packed with sharp cheddar and pepper jack, sautéed peppers and onions, and warming spices. It’s a make-ahead, crowd-pleasing breakfast or brunch dish that works well for holiday mornings, potlucks, and weekend gatherings. The add-ins are flexible, so you can swap proteins, cheeses, or vegetables to suit your tastes.
This savory breakfast casserole combines seasoned breakfast sausage, sautéed peppers and onions, cubed bread, cheese, eggs, and cream for a rich, tender bake. It falls somewhere between a quiche and a bread pudding: creamy from the sour cream and heavy cream, yet hearty thanks to the sausage and bread. A standard 9 x 13 baking pan is ideal for this recipe and yields about 12–15 generous servings.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Egg & Sausage Casserole
- Expert Tips & Variations
- Recipe FAQs
- Serving Suggestions & Related Recipes
- Recipe Card
Why You’ll Love This Recipe
- Versatile: Change the meat, cheese, or vegetables to use what you have on hand. It can be made low-carb by omitting the bread.
- Make-ahead friendly: Assemble the night before and bake in the morning for an easy holiday or brunch solution.
- Rich and moist: Sour cream and heavy cream keep the egg base silky rather than dry and rubbery.
- Feeds a crowd: A single 9 x 13 pan serves many, making it great for gatherings and potlucks.
- Balanced flavor: Hot sauce and spices add depth without dominating the dish.
Ingredients & Substitutions
- Breakfast sausage: Any ground breakfast sausage works. Substitute diced ham or cooked bacon if preferred.
- Heavy cream: Adds richness and prevents the eggs from drying out. You can use half-and-half or whole milk for a lighter result, though the texture will be slightly less creamy.
- Hot sauce: Adds tangy depth of flavor without making the casserole overly spicy; adjust to taste.
- Cheese: Sharp cheddar and pepper jack melt well and provide both flavor and creaminess. Other good options include smoked gouda, Swiss, or a sharp white cheddar.
- Bread: Cubed stale baguette, French bread, or sliced sandwich bread all work. Slightly stale bread soaks up the custard better; if bread is fresh, toast lightly before cubing.
Full ingredient amounts and the complete recipe card are included below in the recipe section.
How to Make Egg & Sausage Casserole
Quick overview
- Brown the sausage and sauté the peppers and onions in the same pan for extra flavor.
- Whisk the eggs with cream, sour cream, and spices to make a smooth custard.
- Combine sausage, vegetables, cheese, and cubed bread with the egg mixture.
- Pour into a greased 9 x 13 pan and bake until set but still slightly wobbly in the center.
Step-by-step instructions
Tip: Use the same skillet for the sausage and vegetables so the peppers and onions pick up the sausage flavor.
Step 1: Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, brown 1 pound of breakfast sausage until cooked through.
Step 2: Transfer the sausage to a bowl and let it cool briefly.
Step 3: Use the remaining sausage fat in the skillet to sauté 1 diced bell pepper and 1 medium diced yellow onion for 3–4 minutes until softened. Add them to the bowl with the sausage.
Step 4: In a large bowl, crack 10 eggs and add the spices: 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon cumin. Whisk until combined.
Step 5: Whisk in 1 cup heavy cream, 3/4 cup full-fat sour cream, and 2 tablespoons hot sauce until smooth.
Step 6: Fold in 4 ounces (about 1 cup) grated sharp cheddar and 4 ounces (about 1 cup) grated pepper jack, plus the cooled sausage and vegetable mixture.
Step 7: Gently fold in about 4 ounces (3 cups) cubed bread (1/2-inch pieces) so the custard soaks through the bread evenly.
Step 8: Lightly grease a 9 x 13 baking dish, pour in the mixture, and spread it evenly.
Step 9: Bake for 30–35 minutes until the edges are set and the center still has a slight wobble. The internal temperature should reach about 160°F. If the top browns too quickly, loosely tent with foil.
Serving Suggestions
This casserole is substantial on its own but pairs well with light sides and simple breakfast items. Serve with a green salad, fresh fruit, or roasted breakfast potatoes to round out the meal. Add warm biscuits, toast, or a simple yogurt parfait for smaller appetites or a brunch spread.
- Warm drop biscuits or crusty toast
- Roasted or air-fried breakfast potatoes
- Fresh fruit platter or fruit salad
- Light green salad with vinaigrette for a brunch buffet
Expert Tips & Variations
- Shred cheese from a block: Pre-shredded cheese can include anti-caking agents that affect melting. Grating cheese fresh gives the best texture.
- Cool cooked ingredients: Let the sausage and vegetables cool slightly before adding to the egg mixture to prevent the eggs from beginning to cook prematurely.
- Don’t overbake: Remove the casserole once the edges are set and the center still jiggles slightly—overbaking makes the eggs dry and cakey.
- Make it spicier: Increase hot sauce or add cayenne or red pepper flakes to the spice mix.
- Swap vegetables: Use spinach, mushrooms, tomatoes, or cooked broccoli instead of peppers and onions for different flavor profiles.
- Extra cheese: Sprinkle another cup of cheese on top for a golden, cheesy crust.
Recipe FAQs
The edges should be set while the center remains slightly jiggly. A toothpick inserted into the center should come out mostly clean. For best accuracy, an instant-read thermometer should register about 160°F in the center.
Yes. You can assemble the casserole and refrigerate overnight; bake the next morning, adding a few extra minutes if chilled straight from the fridge.
Yes. After baking and cooling, cut into portions, wrap tightly, and freeze up to two months. Reheat in the microwave or oven until warmed through.
Usually not needed at 350°F, but if the top is browning faster than the center is setting, tent loosely with foil.
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Side Dish
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Egg & Sausage Casserole Recipe
Equipment
- Meat thermometer
- Mixing bowls
- Whisk
Ingredients
- 1 pound breakfast pork sausage
- 1 bell pepper, diced finely
- 1 medium yellow onion, diced finely
- 10 eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 cup heavy cream*
- 3/4 cup full-fat sour cream
- 2 Tablespoons hot sauce
- 4 ounces (about 1 cup) sharp cheddar cheese, grated
- 4 ounces (about 1 cup) pepper jack cheese, grated
- 4 ounces bread, cubed into 1/2-inch pieces (about 3 cups)
- Green onions or herbs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Brown the sausage in a large skillet over medium-high heat until cooked through.
- Transfer the sausage to a bowl to cool slightly.
- In the same skillet, sauté the diced pepper and onion in the sausage fat for 3–4 minutes until softened. Add them to the sausage.
- In a large bowl, whisk together the eggs and all spices until combined.
- Whisk in the heavy cream, sour cream, and hot sauce until smooth.
- Fold in the grated cheeses and the cooled sausage and vegetable mixture.
- Fold in the cubed bread so the custard soaks evenly.
- Grease a 9 x 13 baking dish and pour in the mixture.
- Bake 30–35 minutes until the edges are set and the center is slightly wobbly; internal temperature should reach 160°F. Let rest a few minutes before serving.
Notes
- Heavy cream: For a lighter version, use half-and-half or whole milk, though the texture will be less rich.
- Cheese: Grate cheese from a block for the best melt and texture.
- Chill cooked ingredients: Allow the sausage and veggies to cool slightly before adding to the eggs to avoid scrambling the custard.
Nutrition
Carbohydrates: 7 g |
Protein: 14 g |
Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.