This Sausage Egg Casserole is an easy make-ahead breakfast that reheats in a snap. Protein-packed with eggs, sausage and cheese and loaded with fresh peppers, it’s a delicious way to start the day!
Rise and Shine, Reheat and Go!
My requirements for a weekday breakfast are simple: filling and fast! And this Sausage Egg Casserole is both! It’s perfect as a make-ahead breakfast for a busy week, but also for feeding a crowd. I make it a lot for lake trips, when we have house guests staying with us, and for brunch gatherings. It’s great to bake in advance because it reheats so beautifully!
Just reheat it in a 300°F oven for about 20 minutes before serving. Or slice it into squares and reheat individually in the microwave for about 30 seconds for a quick weekday breakfast. If you’re tired of your cereal routine, this breakfast casserole is for you!
What Do I Need to Make Sausage Egg Breakfast Casserole?
- Bulk pork sausage
- White onion, diced
- Red bell pepper, diced (about ½ cup)
- Green bell pepper, diced (about ½ cup)
- Large eggs
- Kosher salt
- Ground black pepper
- Crushed red pepper
- Heavy cream
- Shredded cheddar cheese
How to Make Sausage Egg Casserole
- First preheat the oven to 350°F. The butter a 9×13-inch baking dish or pan and set aside.
- Next, spray a large saucepan with nonstick cooking spray and heat over medium-high heat. Add the sausage and crumble with a wooden spoon. Cook until browned.
- Remove the cooked sausage from the skillet to the prepared baking dish. Add the diced onion and diced bell peppers to the hot skillet. Sauté until onion is translucent and peppers are tender, about 5 minutes. Add to the baking dish with the sausage.
- In a large mixing bowl, add the eggs, salt, pepper, crushed red pepper, and heavy cream. Whisk until thick and the eggs are pale yellow. Stir in the shredded cheese. Pour the egg mixture over the sausage, onions and peppers in the baking dish and gently stir with a fork to combine.
- Finally, bake for 30-35 minutes or until firm in the center. Serve warm or store in the refrigerator in an airtight container for up to 5 days.
More Make-Ahead Breakfast Recipes
- Fuel your busy day with quick and delicious No-Bake Energy Bites. With peanut butter and bits of dark chocolate, there’s no sacrificing taste when it comes to these healthy treats!
- With whole wheat, peanut butter and oatmeal, these healthy Breakfast Cookies are packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
- My 3-Ingredient Peanut Butter Honey Oat Bars are the perfect healthy snack or quick breakfast. They’re so easy to bake and you probably always have the ingredients on hand!
- Keep the fridge stocked with these Bacon, Spinach and Tomato Egg Bites for a quick, delicious, protein-packed breakfast. Tangy feta, ripe tomato and fresh spinach make these breakfast bites small but mighty.
How to Store Sausage Egg Breakfast Casserole
Store sausage egg casserole in the refrigerator, wrapped tightly in plastic wrap.
Reheat it in a 300°F oven for about 20 minutes before serving. Or slice it into squares and reheat individually in the microwave for about 30 seconds.
To freeze, allow to come to room temperature. Store individual pieces in a plastic, freezer safe containerwith parchment or wax paper between each slice.
Thaw completely in the fridge overnight before reheating.
Reheat it in a 300°F oven for about 20 minutes before serving. Or slice it into squares and reheat individually in the microwave for about 30 seconds.
More Must-Make Ideas for Christmas Breakfast
Make Christmas breakfast its own celebration with these Must-Make Christmas Breakfast Ideas. For a festive, fun morning meal this holiday, these go-to breakfast recipes have a little something for everyone.
If you make this Sausage Egg Casserole, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Sausage Egg Casserole
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 20
Description
This Sausage Egg Casserole is an easy make-ahead breakfast that reheats in a snap. Protein-packed with eggs, sausage and cheese and loaded with fresh peppers, it’s a delicious way to start the day!
Ingredients
- 1 (16 ounce) package pork sausage
- 1 medium white onion, diced
- 1 medium red bell pepper, diced (about ½ cup)
- 1 medium green bell pepper, diced (about ½ cup)
- 12 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish or pan and set aside.
- Spray a large saucepan with nonstick cooking spray and heat over medium-high heat. Add the sausage and crumble with a wooden spoon. Cook until browned.
- Remove the cooked sausage from the skillet to the prepared baking dish. Add the diced onion and diced bell peppers to the hot skillet. Sauté until onion is translucent and peppers are tender, about 5 minutes. Add to the baking dish with the sausage.
- In a large mixing bowl, add the eggs, salt, pepper, crushed red pepper, and heavy cream. Whisk until thick and the eggs are pale yellow. Stir in the shredded cheese.
- Pour the egg mixture over the sausage, onions and peppers in the baking dish and gently stir with a fork to combine.
- Bake for 30-35 minutes or until firm in the center.
Notes
Reheat the whole pan at 300 degrees for 20 minutes. Or heat individual squares in the microwave on high for 30 seconds.
Can this casserole be frozen?
Hi, Deb! You bet! To freeze, allow to come to room temperature. Store individual pieces in a plastic, freezer safe container with parchment or wax paper between each slice. Thaw completely in the fridge overnight before reheating.