Breakfast Egg Casserole Recipe
This Breakfast Egg Casserole is a simple make-ahead dish made with eggs, sausage, cheese, and vegetables baked together until fluffy and golden. It is an easy option for weekend breakfasts, brunch gatherings, or meal prep throughout the week.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 pound breakfast sausage
- 10 large eggs
- 2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium bell pepper diced
- 1 small yellow onion diced
- 2 cups frozen hash browns thawed
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or butter for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Heat a large skillet over medium heat and cook the breakfast sausage until browned and fully cooked. Add the diced onion and bell pepper, then cook until the vegetables soften.
- Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Add the cooked sausage and vegetable mixture over the top.
- In a large bowl, whisk together the eggs, milk, sour cream, garlic powder, oregano, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the sausage and hash browns. Sprinkle the shredded cheddar and Monterey Jack cheese on top.
- Bake until the center is set and the cheese is melted and lightly golden. Let the casserole rest for a few minutes before slicing.
- Garnish with green onions and serve warm.
