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5 from 9 votes

Egg & Sausage Casserole Recipe

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 15 people
Calories: 297kcal
Author: Brianna May


  • 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


  • Preheat the oven to 350 degrees. In a large skillet over medium high heat, 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 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.


  • 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. 


Calories: 297kcal | Carbohydrates: 7g | Protein: 14g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 535mg | Fiber: 1g | Sugar: 2g