Easy Cheesy Sausage Egg Bake

piece of sausage egg bake on a white plate with casserole dish and green apples in background

5 from 3 votes

Sausage Egg Bake is an easy breakfast casserole recipe loaded with fluffy eggs, TONS of sausage, LOTS of cheese, and colorful veggies. Bake it right away or chill it overnight for an easy make-ahead breakfast casserole for Christmas morning or busy weekdays.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Main Course

Cuisine: American

Servings:

Calories: 421kcal

Author: Cara Lanz

Ingredients

2 pounds pork sausage
12 large eggs
1 cup milk
1 cup sour cream
1 tablespoon Dijon mustard
salt and pepper, to taste
½ cup sliced green onions
½ cup diced red bell pepper
2 cups shredded cheddar cheese, divided

Instructions

Spray a 3-4 quart casserole dish with nonstick cooking spray. If baking immediately, preheat the oven to 350.
Brown the sausage in a large skillet over medium-high heat until it is no longer pink. Drain off excess grease. Season with salt and pepper.
Whisk the eggs in a large bowl. Add the milk, sour cream, Dijon, salt, and black pepper, and whisk until combined.
Place the cooked sausage in the casserole dish. Add the diced red pepper, sliced green onions, and 1 cup of cheese.
Evenly pour the egg mixture on top.
If making ahead: Store the unbaked casserole covered in the refrigerator for up to 24 hours. The next day, let it sit at room temperature for 30 minutes before baking.
Bake for 40-45 minutes or until the center is just about set. Be careful not to overbake or it can become tough.
Add the remaining 1 cup of cheese in an even layer and bake for 5 more minutes or until the cheese is melted.
Let it cool for 5-10 minutes, then serve.

Notes

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze leftovers in a ziptop freezer bags or freezer-safe containers for 2-3 months.
Reheat in the microwave until warmed through.

Make Ahead

Assemble the sausage breakfast casserole in the baking dish, cover, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes. Bake as directed.

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