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A savory Breakfast Casserole topped with sliced green onions and chopped chives, served in a round ceramic dish.

Breakfast Casserole

Author: Mandy Applegate
I reach for this Breakfast Casserole whenever I want a warm, hearty morning meal that feeds a crowd without much fuss. It's loaded with browned sausage, tender bell peppers, and melted Gruyere and cheddar cheese throughout the eggs, all baked into a golden, bubbly dish everyone loves. I make it for Christmas morning, Easter brunch, Mother's Day, potlucks, and busy weekends because it travels well and you can make it ahead. Leftovers stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Breakfast, Brunch, Casserole
Cuisine: American
Keyword: breakfast casserole
Servings: 6
Calories: 564kcal

Ingredients

  • 1 pound pork sausage
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • 1 ½ cups shredded Gruyere cheese
  • 1 ½ cups shredded cheddar cheese
  • 6 eggs
  • ¼ cup chopped chives
  • ¼ cup chopped fresh parsley
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Instructions

  • Preheat your oven to 350ºF (180ºC) and heat a non-stick skillet over medium-high heat.
  • Add the pork sausage to the skillet, breaking it apart as it cooks. Cook until browned.
    1 pound pork sausage
  • Stir in the onion, both bell peppers, garlic, salt, and pepper. Continue cooking for 7–10 minutes, until the vegetables are soft.
    1 onion, 1 red bell pepper, 1 green bell pepper, 2 garlic cloves, Salt and pepper
  • In a large bowl, combine the cooked sausage mixture, Gruyere cheese, half of the cheddar cheese, and the eggs. Mix well.
    1 ½ cups shredded Gruyere cheese, 1 ½ cups shredded cheddar cheese, 6 eggs
  • Grease a casserole dish, pour in the mixture, and spread evenly.
  • Top with the remaining cheddar cheese and bake for 20 minutes, or until hot and bubbly.
  • Garnish with chives and fresh parsley before serving.
    ¼ cup chopped chives, ¼ cup chopped fresh parsley

Notes

  • Room-temperature eggs: Let the eggs sit out about 10 minutes so they blend smoothly into the mixture.
  • Doneness: An egg casserole is cooked through at an internal temperature of 160°F in the center.
  • Make ahead (before baking): Assemble the casserole, cover tightly, and refrigerate, then bake within 24 hours. This is a raw-egg mixture held cold, not a cooked leftover.
  • Storage (after baking): Cool completely, then cover tightly or portion into airtight containers. Refrigerate baked leftovers 3 to 4 days, or freeze up to 3 months. Thaw frozen portions overnight in the fridge and reheat to 165°F.
  • Nutrition: The nutrition figures below are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 564kcal | Carbohydrates: 6g | Protein: 34g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 967mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1868IU | Vitamin C: 48mg | Calcium: 579mg | Iron: 2mg
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