It’s the ultimate breakfast entree! It’s mountains of sausage and fields of veggies all embedded in a fluffy egg batter. It’s… Egg Casserole!
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Sometimes, I want “light”. Especially for breakfast. I want something I can eat in a couple of bites while walking from my front door to the car. I don’t want to feel it in my belly; I’m too busy for all that.
Sometimes, though, I want a breakfast meal made of EVERYTHING. I want the sausage. I want the eggs. I want the dairy. I want a mix of veggies so plentiful, there may as well be a garden in my meal. I want to be engrossed in what I’m cooking that particular morning. I want to carry the dish to the table, beaming with pride, as I present it to my family, who are eager to dig in. And when I examine this list of ‘wants’, I realize there is only one dish that checks all the boxes: Egg Casserole.
That’s because egg casserole is a Meal with a capital M. It requires a lot of ingredients (yes, that’s a dozen eggs and two pounds of sausage) but it will keep you sated. It’s the perfect breakfast for those whose plans for the day don’t extend beyond the couch.
Is Egg Casserole Healthy?
Egg casserole is calorically dense, which is not a bad quality to have in a breakfast dish. It has a wide range of ingredients, providing you with protein (the sausage and eggs), vitamins and minerals (the veggies), and fat (the sour cream and cheese). If you want something healthier, you can use turkey or chicken sausage and/or reduced-fat dairy. It is gluten-free, and can be vegetarian if you drop the sausage.
Is an Egg Casserole Similar To A Quiche or Frittata?
They are all similar in that they rely heavily on eggs for their “batter”; however, there are some differences. Quiches feature a crust and mix more milk in with its eggs, resulting in a custard-like filling. Frittatas are akin to omelets, though frittatas are fried first in a skillet then finished in the broiler. This egg casserole can be best compared to a frittata save for the cooking method: the casserole goes straight in the oven.
INGREDIENTS
- 2 lb. pork sausage
- 12 large eggs
- 1 cup sour cream (light or regular)
- 1/4 cup milk
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
INSTRUCTIONS
Prep
Preheat the oven and prepare your baking dish to ensure nothing sticks.
Mix
Whisk the base ingredients together, creating a smooth and creamy egg mixture.
Brown
Cook the sausage until it’s browned, then drain the excess grease.
Sauté
Soften the bell peppers and onions to bring out their natural sweetness and flavor.
Combine
Combine the sausage, veggies, and egg mixture.
Assemble
Pour the mixture into the dish and top with cheese.
Bake
Cook until the casserole has a firm edge and a soft center.
Serve
Let it cool then slice.
Devour!
FAQs & Tips
Let the casserole cool completely. Then, assuming you’ve left it in the cooking dish, cover it with plastic wrap or aluminum foil. It should last in the fridge for up to four days. You can also freeze it (you may want to slice it up into smaller portions first). Just cover it in plastic wrap then aluminum foil. It should last for up to two months. Let it thaw in the fridge overnight then warm it in the oven.
There’s technically nothing stopping you from using egg whites. They are a healthier option, with less cholesterol and fat content. The only speed bump is the amount of time required to procure enough for an entire casserole. You can buy liquid egg whites by the carton; this is probably the easiest way to get your eggs, though it may not be the most cost effective. The other method involves manually pouring the yolk from one half-shell to the other, letting the egg white drip down into a bowl. I don’t recommend this option. It’s labor intensive and, unless you have a later use for the yolks, a bit of a waste.
If it’s too runny, it contains too much liquid. Try cutting back on the milk and/or sour cream. It could also be the casserole is underdone. Grab a toothpick or knife and insert it in the casserole. If it comes out pretty much dry, it’s done.
If your casserole has a rubbery texture, you probably overcooked the eggs. Have that toothpick ready as the timer runs down so you can check on the casserole and prevent it from lingering in the oven. And while it may seem counterintuitive in light of what I just said a few seconds ago, too much dairy can lead to a rubbery texture. The lesson? Use the exact amount of dairy listed in the recipe.
Serving Suggestions
As I previously mentioned, this is a heavy dish, so I wouldn’t worry too much about whether your brunch guests have enough to fill them up. That said, if you are expecting a lot of people or like to provide a lot of options, you may want to consider these recipes. First, these Easy 3-Ingredient Pancakes don’t take much work, which will allow you to focus on your casserole. Next, this Green Smoothie, a light contrast to the casserole. One more option? Cinnamon Granola, both healthy and light, and a nice middle ground between the smoothie and the eggs.
Breakfast Casserole
Ingredients
- 2 lb. pork sausage
- 12 large eggs
- 1 cup sour cream light or regular
- 1/4 cup milk
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 green onions chopped
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese
Instructions
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Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
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In a large mixing bowl, whisk together eggs, sour cream, milk, half of the cheddar cheese, salt, and pepper until well combined.
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Cook the pork sausage in a large skillet over medium heat, breaking it apart with a wooden spoon, until browned and crumbly. Drain excess grease.
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Using the same skillet, sauté the diced green and red bell peppers, and green onions for 2-3 minutes, just until softened.
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Combine the cooked sausage and sautéed vegetables with the egg mixture. Stir to distribute ingredients evenly.
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Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
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Bake in the preheated oven for 35-50 minutes, or until the casserole is set around the edges and the center is slightly jiggly.
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Allow the casserole to cool for a few minutes before slicing. Serve warm and DEVOUR!
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