I don’t know about you, but mornings can be a bit of a chaotic dance in my kitchen. Between getting everyone ready and trying to put a decent breakfast on the table, it’s easy to feel overwhelmed.
That’s why I’m so excited to share my recipe for Easy Sausage and Egg Casserole. This dish is not only incredibly simple to make, but it’s also hearty, delicious, and perfect for feeding a crowd or meal prepping for the week. With just a few simple steps, you can have a comforting breakfast ready in about an hour.

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Why You’ll Love This Easy Sausage and Egg Casserole
This recipe is a game-changer for busy mornings, and here’s why I think you’ll love it:
- Quick and Easy: Minimal prep time means you can throw it together in minutes.
- Fewer Dishes: Everything comes together in one pan, making cleanup a breeze.
- Customizable: Easily adapt the ingredients to suit your tastes and dietary needs.
- Great for Meal Prep: Perfect for making ahead and enjoying throughout the week.
Ingredients for Your Easy Sausage and Egg Casserole
For this Easy Sausage and Egg Casserole, I recommend using high-quality ingredients for the best flavor. Here’s what you’ll need:
- 2 pounds beef sausage
- 12 eggs
- 1 cup sour cream (light or regular) (240 g)
- 1/4 cup milk (60 ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 2 cups shredded cheddar cheese (200 g)
Equipment You’ll Need
To make this casserole, you’ll need a few essential tools. I always use a good quality 9×13 inch baking pan; I’ve found that glass or ceramic pans distribute heat evenly.
A large skillet is also essential for browning the sausage and sautéing the vegetables; I personally love using a cast-iron skillet for this.
Electric mixers make combining the egg mixture easy; my go-to is a KitchenAid stand mixer, but any handheld mixer will work.
How to Make Easy Sausage and Egg Casserole: Step-by-Step Instructions
- Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Heat a large skillet over medium heat. Add beef sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the beef sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the beef sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
- Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Why This Recipe Works
The magic of this Easy Sausage and Egg Casserole lies in the simple combination of ingredients. Eggs are the binding agent, holding everything together and creating a fluffy texture.
The sour cream and milk add moisture and richness, ensuring the casserole is creamy and not dry. The cheddar cheese melts beautifully, providing a savory and comforting flavor.
The sautéed vegetables not only add flavor but also introduce a touch of freshness. It’s important, whenever possible, to eat a balanced meal with fiber, a fruit or vegetable, calcium, protein and whole grains. While this casserole makes an excellent main dish, why not explore other options for easy breakfast and brunch recipes?
Easy Sausage and Egg Casserole Variations
Here are a few variations to try, so you can customize this casserole to your liking:
Variation | Description |
---|---|
Vegetarian | Use plant-based sausage and add vegetables like spinach, mushrooms, and bell peppers. |
Bread Type | Experiment with croissants, sourdough, or gluten-free bread. |
Spice Level | Add red pepper flakes, hot sauce, or different herbs like rosemary or thyme. |
Make-Ahead Instructions
To make this casserole ahead of time, prepare the egg mixture and sauté the sausage and vegetables as instructed. Combine everything in the greased baking pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
When ready to bake, remove from the refrigerator about 30 minutes before baking and bake as directed. Many people love a good breakfast bake, such as this casserole, or even a sweet treat like Ultimate Fall Pumpkin French Toast.
Freezing and Storing Your Easy Sausage and Egg Casserole
To freeze the casserole, let it cool completely after baking. Cut it into individual portions and flash-freeze them on a baking sheet for about an hour.
Then, wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil. This helps prevent freezer burn and maintains quality. Store in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.
For storing leftovers in the fridge, cover the casserole tightly with plastic wrap or transfer it to an airtight container. It will keep well for 3-4 days.
Serving Suggestions
This Easy Sausage and Egg Casserole is fantastic on its own, but here are a few ideas to make it even better. Serve it with a side of fresh fruit like berries or melon. A dollop of yogurt adds a cool and creamy contrast.
Toast is always a great addition for soaking up any deliciousness. If you have any leftover casserole, try using it in breakfast burritos or as a topping for toast.
A healthy breakfast includes lots of fruits and vegetables, lean protein, healthy fats, legumes, and whole grains.
Troubleshooting Your Easy Sausage and Egg Casserole
Here are a few common issues and how to fix them:
- Casserole is too dry: Add a splash more milk or sour cream to the egg mixture before baking.
- Casserole is too soggy: Make sure to drain the sausage well after cooking and don’t add too many extra vegetables.
- Sausage is greasy: Drain the sausage very well after cooking. You can also use a leaner sausage to reduce the amount of grease.
- Casserole is browning too quickly: Cover the casserole with aluminum foil for the last part of the baking time to prevent excessive browning.
Conclusion
I hope you’ll give this Easy Sausage and Egg Casserole a try! It’s a simple, delicious way to start your day, and it’s perfect for any occasion. Whether you’re feeding a crowd or just looking for an easy breakfast option, this recipe is sure to become a favorite.
Now, I’d love to hear from you! What variations did you try? Did you add any special ingredients? Snap a photo of your creation and share it with me! And if you have any questions or comments, please leave them below. I can’t wait to see what you come up with. Happy cooking!
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Easy Sausage and Egg Casserole Recipe
Ingredients
Equipment
Method
- Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Heat a large skillet over medium heat. Add beef sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the beef sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the beef sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
- Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.