Sausage Breakfast Casserole
by Sommer Collier — on Feb 16, 2026 When I need a breakfast dish that won’t weigh me down, I make my hearty sausage egg casserole. It has all of the meaty, cheesy goodness I crave, with barely any carbs. I love that it comes together quickly, and I often assemble it the night before for an easy sausage breakfast casserole that’s perfect for feeding a crowd.
Folks, let me tell you, nothing makes me more egg-cited for mornings than a fabulous breakfast casserole! One of my favorite kinds of recipes in this category are make ahead recipes that take barely any effort to assemble, but impress everyone at the table and taste egg-cellent. (Sorry, I’m done now.) This classic sausage, egg, and cheese breakfast casserole is packed with protein and comforting flavors, yet comes together in about 10 minutes with a few pantry staples. It’s become one of our family’s top-requested dishes for big brunches and holiday gatherings, and I’m sure your fam will love it, too!
Table of Contents
Sommer’s Recipe Highlights
Low(ish) Carb, Lots of Flavor – Unlike many breakfast casseroles, this recipe is made without potatoes or grains, but is still incredibly hearty. The savory and sharp flavors of the sausage, tangy mustard, and sweet peppers really shine without any heavy carbs.
Protein Powerhouse – While this casserole “lacks” carbs, it packs in the protein with oodles of eggs, cheese, and sausage. Each serving has about 20-25 grams of protein, plenty to satisfy your hunger and help make those muscles happy. (Now that’s a flex! *wink*)
Meal Planning Marvel – It’s a great make-ahead in two ways: A) you can prep it the night before, refrigerate, and bake it in the morning. B) the leftovers are fantastic! I like putting it in an airtight container and pulling one piece out each morning throughout the week.
Key Ingredients and Tips
- Breakfast sausage – I’m using traditional ground pork sausage. However, if you are feeding a group that likes things hot, feel free to use spicy pork sausage instead.
- Bell pepper – I like to use red bell pepper for the color, but you can substitute any color of bell pepper you prefer.
- Scallions – I chop and divide the green stalks from the white root section. Why? I like to sauté the white and light green ends with the sausage to release and sweeten the flavor, then put the more delicate dark green ends in the casserole later for color.
- Shredded cheddar cheese – I always recommend shredding sharp cheddar cheese by hand, fresh off the block. It just tastes better and leaves out those extra preservatives often included in bagged shredded cheese.
- Eggs – Let the eggs rest at room temperature for several minutes to take off the chill from the fridge. Cold eggs take longer to cook and can throw off the suggested bake time.
- Half & half – This makes the egg base ultra-rich and fluffy! Sure, you can swap it with whole milk or 2% milk, but the breakfast casserole won’t be quite the same.
- Dijon mustard – I add a spoonful of mustard just to give the breakfast casserole that little extra something… I like Dijon mustard for the extra spice and tang, but yellow mustard also provides a nice pop of flavor. Use whichever you prefer!
- Spices – A combination of dried dill, garlic powder, salt, and pepper enhances all of the savory flavors, while also bringing a bit of a bright and perky taste for balance.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by preheating the oven to 350 degrees and spraying a large 9 x 13-inch casserole dish with nonstick spray. Then I chop the bell pepper and scallions into even-sized pieces.
Cook the Sausage – Next, I pull out my trusty large cast iron skillet (but any large skillet will do) and set it over medium-high heat on the stovetop. I add the ground pork sausage and use a slotted wooden spoon to sauté it until it’s browned and crumbly, with no pink left. Then I push the meat to the outside of the pan, toss in the chopped white parts of the scallions and bell peppers, and sauté them for about 5 minutes. Once the veggies are soft, I stir the ground pork back in and continue to cook for one more minute.
I use the slotted spoon to transfer the cooked meat and veggies mixture to the prepared baking pan. Get it in an even layer, and don’t pack it down too much! The eggy mixture’s gonna need to get into all of the nooks and crannies.
Make the Egg Mixture – While the sausage cools in the baking pan, I add the eggs, half-and-half, mustard, and spices to a large mixing bowl.
Now I whisk it up! You can use a wire whisk, but I recommend getting an actual egg beater. Even a simple hand-operated mixer helps take some strain off your wrist.
Fully Assemble – Next, I sprinkle the cheddar cheese over the ground sausage and veggies. Carefully and slowly pour the egg mixture on, so that it covers the casserole evenly. Give the dish a ‘lil jiggle to get the eggs down in between the cracks.
Bake… Or Don’t – If I’m preparing this in the evening to bake in the morning, now is when I cover the pan with plastic wrap and pop it into the fridge.
Otherwise, into the oven it goes! Bake the sausage breakfast casserole for 40-45 minutes. I know it’s done when the edges are set, and crispy brown, and the cheese on top is melted and golden.
Expert Tips
- Uniform cuts and crumbles – I try chop the bell pepper so that it’ll be about the same size as the cooked crumbles of ground pork. This makes a more even and balanced bite with the perfect amount of savory pork and sweet pepper.
- Don’t pack it down – Spread the cooked sausage evenly in the bottom of the baking dish, but do not try to smoosh it tightly. The egg mixture needs to be able to work its way through the whole casserole.
- Let it cool – I know, it’s hard to resist. But you really must let the sausage egg casserole sit for at least 5 minutes when it comes out of the oven. The eggy base sets as it cools, and makes it easier to slice and serve.
Serving Suggestions
This baked breakfast or brunch marvel has all of the protein your meal needs. If you want to add some carb-y goodness to the table, consider serving the casserole with any of these easy breakfast recipes:
- Sweet Potato Hash (AKA Potatoes O’Brien)
- Baked Hash Browns
- Crispy Smashed Potatoes
- Golden Pan-Fried Potato Cakes
- Homemade Pancakes
Storage Notes
As I mentioned, I love these leftovers! Store cooled individual portions of the casserole in an airtight container and keep in the fridge for 3-4 days.
It also freezes very well. If you plan to freeze the whole thing after baking, be sure to assemble it in a disposable aluminum pan so the dish can go from the cold to the hot oven without any issue. Wrap it in a layer of aluminum foil, followed by plastic wrap. Or place individual pieces in ziploc freezer bags, or wrap pieces in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
Thaw individual pieces of the frozen sausage breakfast casserole in the refrigerator overnight, then microwave in short bursts until heated through.
To bake the entire thing from frozen, first remove the plastic wrap layer but keep the aluminum foil on. Bake in the preheated oven for 40-50 minutes, uncovering the casserole in the last 10 minutes or so to get the top brown and crisp again.
Frequently Asked Questions
Sure! Use whatever ground sausage you want, like turkey or chicken, or even your favorite plant-based sausage alternative.
Nope, bake the casserole uncovered so it gets that lovely golden brown topping.
You certainly can! Use half the ingredients and assemble the sausage egg casserole in an 8 x 8 or 9 x 9-inch baking dish.
More Breakfast Recipes
Sausage Breakfast Casserole
Video
Ingredients
- 2 pounds ground pork breakfast sausage
- 1 red bell pepper seeded and chopped
- 1 bunch scallions chopped (greens and whites separated)
- 2 cups shredded cheddar cheese or cheese blend
- 12 large eggs
- 1 cup half & half
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch (3 quart) baking dish. Butter the inside of the pan on all sides, or spray it generously with cooking oil spray. Chop the bell pepper and scallions.
- Set a skillet over medium heat. Add the pork sausage. Stir and cook the pork sausage, until it’s fully brown, breaking it into small pieces with a wooden spoon. Then push the sausage to the edges of the pan and add the scallion whites and bell pepper to the skillet. Stir and sauté the onions and peppers for 3-5 minutes until soft, then mix into the sausage and turn off the heat.
- Scoop the sausage mixture into the prepared baking dish with a slotted spoon. Spread it out into an even layer. Allow the sausage to cool.
- In a medium mixing bowl, combine the cracked eggs, half-and-half, Dijon mustard, dried dill, garlic powder, ¾ teaspoon salt, and ½ teaspoon cracked black pepper. Whisk well.
- Add the green onion tops and shredded cheese to the sausage mixture in the pan. Gently tossed to combine and spread out in an even layer. Pour the egg mixture evenly over the top of the sausage mixture.
- Bake for 40-45 minutes, or until the edges are golden brown and the center is puffed. Allow the casserole to cool for at least 5 minutes, then cut and serve.
