Name: Sausage Breakfast Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground breakfast sausage; 1 bell pepper, diced; 1 medium onion, diced; 2 cloves garlic, minced; 10 large eggs; 1 cup whole milk; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups shredded cheddar cheese

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I put together this hearty sausage breakfast casserole when I need a comforting, satisfying meal to feed a crowd. It’s packed with flavor from crumbled sausage, sautéed veggies, creamy eggs, and melted cheese—baked to golden perfection.

Sausage Breakfast Casserole

Why You’ll Love This Recipe

I love that I can prepare this casserole ahead of time and simply pop it in the oven in the morning. It saves me from rushing around, and still gives me a warm, filling breakfast. It’s easy to customize and makes enough for everyone, plus leftovers are just as delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground breakfast sausage
Bell pepper, diced
Onion, diced
Garlic, minced
Eggs
Whole milk
Salt and black pepper
Shredded cheddar cheese

Directions

I preheat the oven to 375°F and grease a 9×13-inch baking dish.
In a skillet, I cook the sausage over medium heat until browned, breaking it into crumbles.
I add the bell pepper and onion to the skillet and sauté for a few minutes until softened. Then I stir in the garlic and cook for another minute.
I transfer the sausage and vegetable mixture into the prepared baking dish.
In a mixing bowl, I whisk the eggs with milk, salt, and pepper until smooth.
I pour the egg mixture evenly over the sausage and veggies in the baking dish.
I sprinkle shredded cheese evenly over the top.
I bake uncovered for 20 to 25 minutes, or until the eggs are set and the top is lightly golden.
I let the casserole cool for 5 to 10 minutes before slicing and serving.

Servings and timing

This recipe serves 8 to 10 people. It takes about 15 minutes to prep and 25 minutes to bake. Including cooling time, I have it ready to serve in roughly 45 minutes.

Variations

I like swapping in different kinds of sausage—spicy, turkey, or even vegetarian. Sometimes I add diced mushrooms or spinach for extra veggies. When I want more of a Southwestern vibe, I use pepper jack cheese and add a dash of chili powder or hot sauce to the eggs. I’ve even tried layering in hash browns for extra heartiness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave in 30-second intervals until hot. If I’m reheating the whole dish, I cover it with foil and place it in a 350°F oven for about 15 to 20 minutes. This casserole also freezes well—either before baking or after. I wrap it tightly and freeze for up to 2 months, then thaw in the fridge overnight before baking or reheating.

FAQs

How far in advance can I make this casserole?

I can assemble the entire casserole the night before and store it covered in the fridge. In the morning, I just bake it straight from the fridge.

Can I freeze the casserole before baking?

Yes, I assemble it, cover it tightly with plastic wrap and foil, and freeze. When I’m ready to bake, I thaw it overnight in the fridge and bake as directed.

What vegetables work well in this casserole?

I like using bell peppers, onions, spinach, mushrooms, or even diced tomatoes. Just be sure to cook out excess moisture before adding them.

Can I use a different kind of cheese?

Absolutely. I often use mozzarella, Monterey Jack, or a Mexican cheese blend depending on what I have. Any good melting cheese works.

Is this good for meal prep?

Yes, it’s perfect for meal prep. I cut it into portions and refrigerate or freeze them. I reheat slices throughout the week for a quick breakfast.

Conclusion

I turn to this sausage breakfast casserole whenever I need something easy, filling, and versatile. It’s packed with flavor, feeds a group, and works great for both lazy weekends and busy weekday mornings. It’s become one of my go-to breakfast staples.