Loaded Sausage Breakfast Casserole with Peppers and Cheese
This hearty breakfast casserole combines savory sausage, colorful bell peppers, mushrooms, and melted cheddar cheese in a creamy egg base. Perfect for feeding a crowd at brunch or holiday mornings, this make-ahead dish delivers satisfying flavors in every bite. The combination of sour cream and heavy cream creates an exceptionally rich and fluffy texture that sets this version apart from basic egg casseroles.
Ingredients
- 1 pound breakfast sausage, casings removedturkey sausage1:1protein
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- 12 large eggs
- 1 cup sour cream
- ¼ cup heavy cream, or milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup mushrooms, sliced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 2 cups cheddar cheese, freshly shredded, divided
- green onions, sliced, for garnish(optional)
Instructions
- 1
Preheat the oven and spray a casserole dish with nonstick spray
- 2
Brown the sausage in a skillet over medium heat, then drain on paper towels
- 3
Sauté the mushrooms, onion, and bell peppers in the same skillet until softened
- 4
Whisk together eggs, sour cream, cream, salt, garlic powder, and pepper in a large bowl
- 5
Fold in half of the cheese into the egg mixture
- 6
Layer the cooked sausage and vegetables in the casserole dish
- 7
Pour the egg mixture over the top and sprinkle with remaining cheese
- 8
Bake until edges are set and center is just barely jiggly
- 9
Garnish with sliced green onions before serving
Tips
Cook the sausage thoroughly and drain well to prevent excess grease in the casserole.
Let the sautéed vegetables cool slightly before adding to prevent the eggs from scrambling.
Use freshly shredded cheese for better melting and flavor than pre-shredded varieties.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave.
Assemble the night before, cover and refrigerate. Add 5-10 minutes to baking time.
Cut into squares and serve warm. Great with toast or fresh fruit.
Common Mistakes
Don't skip draining the sausage to avoid greasy casserole
Don't overbake or eggs will become rubbery and dry
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this ahead of time?
Yes, assemble the casserole the night before, cover and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
How do I know when it's done?
The edges should be set and pulling slightly from the sides, while the center should be just barely jiggly when gently shaken.
Can I freeze this casserole?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before reheating in a 350°F oven.