Rishon Hanners is Food Stylist, Recipe Developer, Chef, and Food Writer with seven years experience working in magazine and cookbook publication, test kitchens, and food photography, as well as nearly two decades in the restaurant industry. Her work has been published in Southern Living, Food & Wine, Real Simple, People, MyRecipes.com, and other publications. She also has a YouTube series, Food Stylist Versus, where she uncovers tricks of the Food Stylist trade.

Breakfast casseroles are a guaranteed crowd-pleaser for any occasion, and this Sausage and Egg Casserole is no exception. Simple, no-frills ingredients, minimal prep time, and a short cooking time mean this breakfast can easily be pulled together in the morning (after a cup of coffee, of course) or anytime the breakfast bug bites.

The sour cream or Greek yogurt, plus the heavy cream mixed with the eggs, make this egg casserole rich and fluffy, with a texture that's reminiscent of a quiche filling. I like to mix one pound of mild sausage with one pound of spicy or hot breakfast sausage for the perfect amount of "kick," since the recipe calls for two pounds of sausage (no skimping for those meat lovers).

I also snuck in some "vegetables" and flavor with the sweet peppers and onions, but if you have picky eaters on your hands you can simply leave them out—or if you're like me and want all the veggies, feel free to add more, such as mushrooms and spinach, or herbs, like chives or parsley.

Serve this delicious Sausage and Egg Casserole with a side of grits or breakfast potatoes, fruit, toast, biscuits, and any other favorite breakfast additions. You can even slice it and make it into a Sausage and Egg Casserole sandwich for a quick and super yummy homemade handheld breakfast.

Yes, it's important to cook the sausage through before adding it to the egg mixture. Browning the sausage and allowing it to get slightly crispy will add a pleasant texture to the dish.

Yes, you can freeze your Sausage and Egg Casserole uncooked in its baking dish. Make sure it is tightly wrapped with plastic or sealed and it will keep for up to two months. Thaw fully before baking per the recipe.

You can also freeze this casserole in smaller portions once it's been cooked. Wrap portions tightly in plastic before freezing, to prevent as much air contact as possible. Pull portions out of the freezer and defrost in the microwave, or let thaw and reheat in the oven.

Yes, you can make this Sausage and Egg Casserole the night before, and bake the next day. Prepare the recipe up to the baking. Cover well with plastic wrap, and store in the refrigerator overnight.

You can also reheat the casserole after it has been cooked. Cover with aluminum foil, and reheat in the oven at 350°F for 20-25 mins or until warmed through.

1 small sweet onion, diced (about 1 cup)

8 oz. mini sweet peppers, diced (about 1 cup)

1 cup sour cream or Greek yogurt

1 ½ cups shredded sharp Cheddar cheese, divided

Preheat oven to 350°F. Lightly coat a 9- x 13-inch baking dish with nonstick cooking spray.

Heat a large skillet over medium heat. Add sausage and cook, breaking it into bite-size pieces using a wooden spoon. Cook until brown and slightly crispy on some pieces, 12 to 15 minutes. Drain off most of the grease, and set aside. Do not clean out skillet.

Add peppers and onions to the same skillet over medium-high heat, and sauté for 2 to 3 minutes. Remove from heat, and set aside.

Combine eggs, sour cream, heavy cream, 1 cups cheese, and salt and pepper in a large bowl. Whisk until well combined. Add the sausage and peppers and onions to the bowl with the egg mixture. Whisk everything to combine.

Pour mixture into prepared dish. Top with remaining 1/2 cup of cheese. Bake for 20 to 30 minutes or until the edges are set.

This Sausage and Egg Casserole can be stored in the fridge and enjoyed for up to 5 days.

By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.