Sausage Egg Bake is an easy breakfast casserole recipe with fluffy eggs, TONS of sausage, LOTS of cheese, and colorful veggies. Bake right away or chill overnight for an easy make-ahead breakfast.
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Why You'll Love This Recipe
- Hearty meat lover's breakfast with TWO pounds of sausage
- Perfect overnight breakfast casserole for Christmas morning or a lazy Sunday
- Hearty egg casserole with tons of sausage, cheese, and vegetables -- no bread, no potatoes
See recipe card at the bottom of the post for the full list of ingredients and exact quantities.
Pork sausage. I use regular pork sausage, but you can also use turkey sausage or seasoned sausages like breakfast sausage, hot sausage, or Italian sausage.
Cheddar cheese. I use sharp cheddar cheese because I love the bold flavor. You can use mild cheddar or a different kind of cheese like Monterey Jack, pepper Jack, mozzarella cheese, Swiss, or a combination.
Sour cream. Sour cream whipped in with the eggs and milk makes the eggs super creamy.
Green onions. Green onions add fresh, mild onion flavor and pretty green color. You can also use red onion or shallots.
Red bell pepper. I love red peppers because they are the mildest of the bell peppers, but you can use yellow, orange, or green bell pepper.
Dijon. A little bit of Dijon adds rich flavor to the egg bake.
How to Make Sausage Egg Bake
Step 1: Brown sausage with salt and pepper in a large skillet over medium-high heat, breaking it up into small pieces, until the meat is no longer pink. Drain off excess grease.
Step 2: Whisk eggs in a large bowl. Add milk, sour cream, Dijon, salt, and black pepper, and whisk until combined.
Step 3: Place cooked sausage in a greased 3-quart casserole dish. Add the diced red pepper, sliced green onions, and 1 cup of shredded cheese. Evenly pour egg mixture on top.
If making ahead, cover with aluminum foil or plastic wrap and chill for up to 24 hours. Let it sit at room temperature for 30 minutes before baking.
Step 4: Bake in preheated oven at 350 degrees for 40-45 minutes or until the center is just about set. Add remaining 1 cup of cheese and bake for 5 more minutes or until the cheese is melted.
Cool for 10 minutes.
- Whisk the eggs before adding the rest of the egg mixture ingredients. It can be difficult to tell if you've broken all the yolks once the sour cream and milk have been added.
- Be careful not to overbake your sausage egg casserole or it can become tough. Bake until the center is just about set, then add the cheese.
- If you're baking this the next day, let it sit at room temperature for about 30 minutes before baking. If it's still cold, you may need to add a few minutes to the bake time.
Assemble the sausage breakfast casserole in the baking dish. Do not bake. Cover, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes. Bake as directed.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Or freeze in a ziptop freezer bags or freezer-safe containers for 2-3 months. Thaw in the refrigerator overnight.
Reheat in the microwave until warmed through.
Eggs can get tough and rubbery when they're overcooked. When you make this egg sausage casserole recipe, bake it until the center is just set. You can tell if it's done when a knife inserted in the center comes out clean.
The internal temperature should read at least 160 degrees. You can also insert a knife into the center --- if it comes out clean, it's done.
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Easy Cheesy Sausage Egg Bake
- 2 pounds pork sausage
- 12 large eggs
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
- ½ cup sliced green onions
- ½ cup diced red bell pepper
- 2 cups shredded cheddar cheese, divided
- Spray a 3-4 quart casserole dish with nonstick cooking spray. If baking immediately, preheat the oven to 350.
- Brown the sausage in a large skillet over medium-high heat until it is no longer pink. Drain off excess grease. Season with salt and pepper.
- Whisk the eggs in a large bowl. Add the milk, sour cream, Dijon, salt, and black pepper, and whisk until combined.
- Place the cooked sausage in the casserole dish. Add the diced red pepper, sliced green onions, and 1 cup of cheese.Evenly pour the egg mixture on top.
- If making ahead: Store the unbaked casserole covered in the refrigerator for up to 24 hours. The next day, let it sit at room temperature for 30 minutes before baking.
- Bake for 40-45 minutes or until the center is just about set. Be careful not to overbake or it can become tough. Add the remaining 1 cup of cheese in an even layer and bake for 5 more minutes or until the cheese is melted. Let it cool for 5-10 minutes, then serve.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze leftovers in a ziptop freezer bags or freezer-safe containers for 2-3 months.
- Reheat in the microwave until warmed through.