This easy Egg & Sausage Casserole is loaded with cheese, peppers, onions, spices. It is the perfect dish for brunch or a potluck, especially around the holidays. The add-ins are customizable & it can be prepped in advance.
This egg sausage casserole is rich, flavorful, and perfect for feeding a crowd. It is basically the savory sister to my Apple Bread Pudding. Be sure you have a hefty 9 x 13 pan for these recipes.
Some recipes call for crescent rolls, but I preferred the version with leftover bread better.
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Why You’ll Love This Recipe
- Customizable - Switch up the protein, veggies, or types of cheese. You can even make a low carb/keto variation without bread.
- Flavorful - The hot sauce, spices, shredded cheddar cheese, pepper jack cheese, and sour cream set this sausage egg casserole apart from the rest.
- Moist - The combination of sour cream, heavy cream, and shredded cheese prevent this egg bake from drying out or becoming spongy.
- Can be prepped in advance - Prepare this casserole the day before and bake it off in the morning to make breakfast easy.
- Perfect for the holidays - This dish can feed a crowd and is great for Christmas morning.
- Cross between a breakfast casserole & quiche - The sour cream/heavy cream to egg ratio is higher than other recipes which give it a smooth & creamy texture.
Ingredients & Substitutions
- Breakfast Sausage: Any breakfast sausage will work, like Jimmy Dean. You can also use spicy breakfast sausage for an extra kick. You can also use 1 pound of diced bacon or ham.
- Heavy Cream: This adds richness and moisture because of the fat content. You can substitute it for half and half or whole milk, but it will dry out more.
- Hot Sauce: The hot sauce does not make the egg bake spicy, it just adds flavor.
- Cheese: Use whatever cheese you have on hand. Try smoked gouda, white cheddar, swiss, or parmesan.
- Bread: I like to use a stale baguette, but you can use sliced white bread, sourdough, or French bread as well. You can toast the bread lightly if it is not stale.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Egg & Sausage Casserole
Quick Overview
- Brown the sausage.
- Sauté the veggies.
- Whisk the eggs and cream.
- Fold in cheese, sausage, and bread.
- Bake and serve warm!
Step by Step Instructions
Be sure to use the same pan for the sausage and veggies.
Step 1: Preheat the oven to 350 degrees. Over medium high heat in a large skillet, brown the sausage until cooked through.
Step 2: Transfer the sausage to a bowl. Place in the freezer to cool down.
Step 3: Without draining the grease, sauté the onions and peppers in the same pan for 3-4 minutes.
Step 4: Transfer to the bowl with the sausage. Place the bowl back in the freezer.
Whisk well so that all of the spices are combined.
Step 5: In a large mixing bowl, crack the eggs. Add all of the spices, salt, and pepper. Whisk until well combined.
Step 6: Whisk in the cream, sour cream, and hot sauce until smooth.
Step 7: Fold in all of the cheese and the cooled sausage mixture.
Step 8: Fold in the bread until well combined.
Step 9: Lightly grease a 9 x13 baking dish.
Step 10: Pour the mixture into the greased dish.
Step 11: Bake for 30-35 minutes, until the edges are set and the middle still wobbles slightly. The internal temperature should be 160 degrees.
Cover with foil if the top is browning too quickly.
Recipe Serving Suggestions
This casserole is hearty enough to serve by itself, but if you are looking for some dishes to pair it with, I have got you covered. Here are my recommendations:
- Homemade Drop Biscuits without Milk
- Oven Baked Toast
- Air Fryer Breakfast Potatoes
- Instant Pot Bacon
- Easy Homemade Pancakes
Expert Tips & Variations
- Shred the cheese. Always buy blocks of cheese and shred it at home. Pre-shredded bags of cheese have anti-caking agents that prevent it from melting as well.
- Brown the sausage and veggies. You need to cook whatever protein before folding it into the egg mixture. Fry the veggies in the sausage grease adds even more flavor.
- Chill the sausage mixture. After you cook the sausage, peppers, and onions, pop them in the freezer to cool a bit. If you add them to the eggs too hot, they will scramble.
- Do not over bake. This will cause the eggs to dry out and have a spongy texture.
- Add extra cheese. Add about 1 cup more cheese on top before baking.
- Make it spicy. Add a sprinkle of cayenne pepper or red chili flakes to the spice blend.
- Swap the veggies. You can replace the onions & peppers with other vegetables, like spinach, tomatoes, broccoli, or mushrooms.
Recipe FAQs
The edges should be set and the middle will still be a little jiggly. You can also use a toothpick to check the middle. It should come out mostly clean. The best way to check for doneness is to use a thermometer. The center internal temperature should be 160 degrees. Over cooked eggs will be dry and spongy.
No, but you can if you would like to prepare it in advance. It can be baked immediately after mixing.
If you notice the top is browning too quickly, you can cover it loosely with foil while baking. At 350 degrees, you should not need to cover it though.
Yes. Allow the cooked casserole to cool overnight in the refrigerator. Wrap each piece in plastic wrap and then foil. Place them in an airtight bag or container. Store in the freezer for 2 months. Reheat in the microwave.
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Egg & Sausage Casserole
Equipment:
Ingredients:
- 1 pound breakfast pork sausage
- 1 bell pepper, diced finely
- 1 medium yellow onion, diced finely
- 10 eggs
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 cup heavy cream*
- ¾ cup full fat sour cream
- 2 Tablespoons hot sauce
- 4 ounces (1 cup) sharp cheddar cheese, grated
- 4 ounces (1 cup) pepper jack cheese, grated
- 4 ounces bread, cubed in ½ inch pieces, about 3 cups
- green onions or herbs, for garnish
Instructions:
- Preheat the oven to 350 degrees. Over medium high heat in a large skillet, brown the sausage until cooked through.
- Transfer the sausage to a bowl. Place in the freezer to cool down.
- Without draining the grease, sauté the onions and peppers in the same pan for 3-4 minutes.
- Transfer to the bowl with the sausage. Place the bowl back in the freezer.
- In a large mixing bowl, crack the eggs. Add all of the spices, salt, and pepper. Whisk until well combined.
- Whisk in the cream, sour cream, and hot sauce until smooth.
- Fold in all of the cheese and the cooled sausage mixture.
- Fold in the bread until well combined.
- Lightly grease a 9 x13 baking dish.
- Pour the mixture into the greased dish.
- Bake for 30-35 minutes, until the edges are set and the middle still wobbles slightly. The internal temperature should be 160 degrees.
Notes:
- Breakfast Sausage: Any breakfast sausage will work, like Jimmy Dean. You can also use spicy breakfast sausage for an extra kick. You can also use 1 pound of diced bacon or ham.
- Heavy Cream: This adds richness and moisture because of the fat content. You can substitute it for half and half or whole milk, but it will dry out more.
- Hot Sauce: The hot sauce does not make the egg bake spicy, it just adds flavor.
- Cheese: Use whatever cheese you have on hand. Try smoked gouda, white cheddar, swiss, or parmesan.
- Bread: I like to use a stale baguette, but you can use sliced white bread, sourdough, or French bread as well. You can toast the bread lightly if it is not stale.
- Shred the cheese. Always buy blocks of cheese and shred it at home. Pre-shredded bags of cheese have anti-caking agents that prevent it from melting as well.
- Chill the sausage mixture. After you cook the sausage, peppers, and onions, pop them in the freezer to cool a bit. If you add them to the eggs too hot, they will scramble.
Looking forward to making this. I love how you mention the hot sauce just adds flavor not spice. So important as this is going to be a family dish (with kiddos).
I hope you love it!!
This egg and sausage casserole sounds amazing, I can’t wait to make it, it sounds and looks absolutely fabulous.
This is one of the easiest and most delicious dishes that I make and even my kids like it. Thank you!
I loved how this casserole had a kind of Mexican flavor vibes. It was so easy to whip together but tasted delicious. Thanks for sharing.
One of the moist delicious casserole dish that became an intraday hit with the family. Loved it.