Easy Cheesy Breakfast Egg Casserole Tips, FAQ & printable recipe

Tips for success

For a more vibrant presentation, use a mix of red, yellow, and green bell peppers. The variety of colors not only looks beautiful but also adds subtle variations in sweetness and flavor to each bite.

If you prefer a milder flavor, ensure you remove all the seeds and white membranes from the peppers before dicing them, as these parts can sometimes be slightly bitter.

Enhance the flavor profile by adding fresh herbs such as chopped chives or parsley to the egg mixture before baking. These herbs add a fresh, aromatic dimension that complements the richness of the eggs and cheese.

You can also experiment with different types of cheese, such as a sharp white cheddar or a blend with Gruyère, to create a more complex flavor profile that elevates this simple breakfast dish.

Variations

• Vegetarian Version: Omit the sausage and replace it with an extra cup of sautéed mushrooms and spinach. Sauté the mushrooms until they release their moisture and brown, then wilt the spinach before folding both into the egg mixture.
• Spicy Tex-Mex Style: Add a small can of diced green chiles and a teaspoon of chili powder to the egg mixture. Replace the cheddar cheese with a blend of pepper jack and cheddar for a delicious, spicy kick.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 days in a sealed container.

Freezer

Wrap individual portions tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.

Reheat

Microwave individual slices on a plate for 1 to 2 minutes until heated through, or warm in a 300°F (150°C) oven until hot.

Store any leftover casserole in an airtight container or cover the baking dish tightly with plastic wrap or foil. It is important to let the casserole cool completely at room temperature for no more than two hours before placing it in the refrigerator to maintain food safety and preserve the quality of the ingredients.

You can assemble the casserole the night before, cover it tightly, and keep it in the refrigerator overnight. Simply remove it from the fridge while the oven preheats to take the chill off, then bake as directed in the morning. This is an excellent way to save time on busy mornings while ensuring a hot, fresh meal.

Serving ideas

Serve the casserole warm, directly from the baking dish. It pairs beautifully with a side of fresh fruit, a simple green salad, or buttered toast to round out the meal.

The contrast between the warm, savory eggs and the freshness of the sides makes for a balanced and satisfying dining experience that is suitable for any morning occasion.

Because this dish is hearty, it serves well as the centerpiece of a brunch spread. You can slice it into smaller portions if serving alongside other breakfast items, or into larger squares for a main course.

Consider placing a small bowl of hot sauce or salsa on the table for guests to add an extra kick of flavor if they desire.

Frequently asked questions

Recipe card

Easy Cheesy Breakfast Egg Casserole

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 8

Ingredients

• 1 lb ground breakfast sausage
• 1 cup diced bell peppers
• 10 large eggs
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it into small pieces with a spatula, until it is fully browned and no longer pink. Drain any excess fat. Add the diced bell peppers to the skillet and sauté for three to four minutes until they are slightly softened. Remove from heat.
2. In a large mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined and no streaks remain. Stir in the cooked sausage, sautéed peppers, and half of the shredded cheddar cheese until well incorporated. Season with salt and pepper if desired.
3. Pour the egg mixture into a greased 9x13 inch glass baking dish. Sprinkle the remaining cheddar cheese evenly over the top. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the eggs are set and reach an internal temperature of 160°F (71°C). Let the casserole rest for 5 minutes before slicing and serving warm.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

5 g

Fat

24 g

Fiber

1 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.