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 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Servings: 15 people
Calories: 297kcal
- 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