Description

A forgiving, make-ahead breakfast casserole featuring spicy Italian sausage, sweet caramelized peppers, and gooey melted cheese. It’s crispy on top, creamy in the middle, and perfect for feeding a crowd or enjoying leftovers.

Ingredients

Scale

10 large eggs
1 cup heavy cream or half-and-half
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound Italian sausage (mild or hot), removed from casing
2 medium bell peppers (mix of red and green), diced
1 medium yellow onion, diced
2 cups shredded cheese (blend of sharp cheddar and mozzarella)
1/2 cup crispy bacon, crumbled (optional)
2 tablespoons fresh parsley or chives, chopped (optional)
1–2 teaspoons hot sauce (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Dice the bell peppers and onions. Grate the cheese if not already shredded. Crack eggs into a large mixing bowl.
Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned and no pink remains. Drain excess grease, leaving a little for flavor.
In the same skillet, add the diced peppers and onions. Cook over medium heat for 5 minutes until softened and translucent. Season with a pinch of salt and pepper.
Whisk the eggs, heavy cream (or half-and-half), salt, and pepper in the large bowl until smooth and slightly frothy. Stir in hot sauce or fresh herbs if using.
Spread the cooked sausage, peppers, and onions evenly in the bottom of the prepared baking dish. Sprinkle half of the cheese over the vegetables.
Pour the egg mixture over everything, ensuring it seeps into the gaps. Top with the remaining cheese.
Bake for 35-45 minutes until the top is golden brown and puffy, and the center is set (not jiggly). If the top browns too quickly, tent loosely with aluminum foil.
Let the casserole rest for 10 minutes before slicing to allow the eggs to firm up.
Slice into squares and serve warm, topped with fresh herbs if desired.

Notes

For best results, grate your own cheese to avoid anti-caking agents that prevent smooth melting. Brown the sausage well to develop flavor. Do not skip the 10-minute resting time after baking, or the casserole may be soupy. This recipe can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3
Sodium: 650
Fat: 24
Saturated Fat: 10
Carbohydrates: 6
Fiber: 1
Protein: 22

Keywords: breakfast casserole, egg casserole, sausage and peppers, cheesy breakfast, make-ahead breakfast, brunch recipe, easy breakfast, family breakfast