Breakfast Casserole

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

Cook Time: 20

Total Time: 45

Course: Breakfast, Brunch, Casserole

Cuisine: American

Keyword: breakfast casserole

Servings:

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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Video

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

Here are my best tips for making this casserole turn out perfectly every time.

Use room temperature eggs: Cold eggs don't mix as smoothly with the other ingredients, so let them sit on the counter for 10 minutes before adding them to the bowl.

Brown the sausage well: Let the sausage get a deep brown color in the skillet before adding the veggies because those caramelized bits add tons of flavor to the whole dish.

Don't skip the garlic: Add the garlic with the vegetables instead of earlier so it doesn't burn, and you'll get that fresh, aromatic bite throughout every serving.

Grease the dish generously: The cheese can stick to the sides, so make sure you butter or spray every corner of the casserole dish for easy serving and cleanup.

Let it rest before slicing: Give the casserole 5 minutes to set after baking so the eggs firm up slightly and your slices hold together instead of sliding apart on the plate.

Store properly: Cover the fully cooled casserole tightly with plastic wrap and foil, or transfer portions to airtight containers and refrigerate for 3 to 4 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating in the oven or microwave.

Nutrition

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