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This breakfast casserole has been on my table more times than I can count.
Sausage, eggs, bell peppers, and cheddar baked together in one dish, no potatoes needed. It is naturally keto, low-carb, and gluten free, but the real reason I keep making it is that it holds well, reheats perfectly, and tastes just as good on day two.
Whether you are meal-prepping for the week, feeding a hungry family, or serving a crowd for brunch, this is one of those recipes that works without fuss.
Christmas morning is where it really earns its place — pop it in the oven and it is ready by the time everyone is awake and hungry.
Looking for more casserole recipes? You may also like this Low-Carb Cauliflower Casserole, Cabbage Casserole or Lazy Cabbage Roll Casserole.
Why This Recipe Works
Two pounds of sausage, a dozen eggs, sour cream, bell peppers, and cheddar. That is the whole list.
The sausage and eggs do the heavy lifting on protein and flavor, the bell peppers and green onions add a fresh crunch, and the sour cream is what makes the texture creamy rather than dry.
Unlike many breakfast casseroles, this one has no tater tots or hash browns, which keeps it lower-carb while still being filling enough for a full morning.
Why You’ll Love This Egg Casserole
- Effortless and quick. One bowl, one pan, 10 minutes of prep. Everything gets stirred together and goes straight into the oven.
- Budget-friendly. Simple, affordable ingredients that feed 8 people. This matters to me as a home cook.
- Customizable. Swap the protein, change the cheese, add vegetables. The base recipe holds up to almost anything.
What You’ll Need
Ingredients:
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream (light or regular)
- 1/4 cup milk
- 1 to 2 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 4 green onions, chopped
- 1/2 orange bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
How to Make Easy Breakfast Casserole
- Preheat the oven – Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- Prepare the egg mixture – In a large bowl, whisk together the eggs, sour cream, milk, shredded cheese, salt, and pepper until well combined.
3. Cook the sausage – In a large skillet over medium heat, cook the pork sausage until browned, breaking it into crumbles with a wooden spoon. Drain excess grease and transfer the sausage to the bowl with the egg mixture.
4. Sauté the vegetables – Using the same skillet, cook the bell peppers and green onions for 2-3 minutes until slightly softened. Add them to the egg mixture and stir everything together.
5. Bake – Pour the mixture into the prepared baking dish and bake for 35-50 minutes, or until the edges are set and the center is slightly jiggly.
6. Serve – Allow the casserole to cool slightly before slicing and serving. Enjoy!
Veggie Add-Ins
Any of these can be stirred into the egg mixture before baking:
Potatoes. Shredded or diced if you want a heartier, non-keto version.
Spinach. Fresh or thawed frozen — no extra cooking needed.
Broccoli. Finely chopped and lightly steamed first so it softens evenly.
Mushrooms. Saute them before adding for a deeper, umami flavor.
Zucchini. Grated or diced — blends in without changing the texture much.
Storage
- Refrigerator. Store in an airtight container for up to 4 days.
- Freezer. Cut into portions, wrap individually, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating. Microwave individual slices for 30 to 60 seconds, or warm in a 325 F oven until heated through.
Recipe Tips
Make it dairy free. Swap the sour cream for dairy-free yogurt and use a non-dairy shredded cheese.
Switch the cheese. Mozzarella melts smoother, pepper jack adds heat, feta gives a saltier, crumblier result.
Change the protein. Cooked bacon, diced ham, or turkey sausage all work. Use the same 2-pound quantity.
Make it spicy. Add diced jalapenos or a teaspoon of red pepper flakes to the egg mixture before baking.
More Easy Breakfast Recipes
Looking for more easy, delicious breakfast ideas? Try these:
- Easy Overnight Oats – an effortless, nutritious and delicious breakfast idea. You need to try this easy overnight oats recipe.
- Lemon Ricotta Pancakes – flavorful, easy to make and perfectly paired with fresh berries and pure maple syrup.
- Cilbir Eggs – Poached Eggs In Yogurt – light, simple and delicious meal made with poached eggs, over yogurt and topped with buttery sauce with paprika and garlic.
This easy breakfast casserole is sure to become a family favorite!
Whether you’re making it for a special occasion or a simple weekday breakfast, it’s a reliable, satisfying dish that everyone will love.
Easy Breakfast Casserole
Ingredients
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream, light or regular
- 1/4 cup milk
- 1 to 2 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 4 green onions, chopped
- 1/2 orange bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
Video
Instructions
- Preheat oven to 350 F. Grease a 9×13 inch baking dish.
- Whisk eggs, sour cream, milk, cheese, salt, and pepper together in a large bowl.
- Cook sausage over medium heat, breaking into crumbles, until browned. Drain and add to the egg mixture.
- In the same skillet, cook bell peppers and green onions for 2 to 3 minutes. Add to the egg mixture and stir.
- Pour into the baking dish and bake 35 to 50 minutes, until edges are set and center is slightly jiggly.
- Cool for a few minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
