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Getting breakfast on the table for a hungry family can feel like a juggling act, especially during busy weekday mornings. Between packing lunches, finding missing shoes, and trying to get everyone out the door on time, who has the energy to whip up a hot breakfast? That’s where this pork sausage breakfast casserole comes to the rescue. You can prep it the night before, pop it in the oven while you’re getting ready, and have a warm, filling breakfast that’ll keep everyone satisfied until lunchtime. Plus, it’s the kind of recipe that’s perfect for using up extra ingredients you might have in your fridge.
Suggestions for Ingredient Substitution
Pork sausage can be replaced with turkey sausage or plant-based sausage alternatives for a lighter or vegetarian option. These substitutions maintain the savory flavor profile while reducing fat content. Adjust cooking time if using plant-based sausage, as it may cook faster than pork.
Eggs can be substituted with a mixture of silken tofu and chickpea flour for a vegan version. Use 1 cup of silken tofu and 1/4 cup of chickpea flour per 3 eggs. This alternative provides protein and creates a similar texture. Add 1/4 teaspoon of black salt (kala namak) for an egg-like flavor.
Sour cream can be replaced with Greek yogurt or dairy-free coconut yogurt. Greek yogurt offers a tangy flavor and creamy texture while increasing protein content. Coconut yogurt provides a dairy-free option that maintains the creamy consistency. Use a 1:1 ratio for either substitution.
| Preparation Time | 15-30 minutes |
| Cooking Time | 35-50 minutes |
| Total Time | 50-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3600-4000
- Protein: 220-250 g
- Fat: 280-320 g
- Carbohydrates: 30-40 g
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream (standard or light)
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 green onions
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cups cheddar cheese, shredded
Step 1: Preheat Oven and Prepare Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit.
Take a 9×13’’ baking pan and spray it evenly with cooking spray to prevent sticking and ensure easy cleanup later.
Step 2: Prepare Egg Mixture
In a large bowl, combine the eggs, sour cream, milk, cheese, and a pinch of salt and pepper.
Use electric mixers on low speed to blend these ingredients just until they are combined.
Be careful not to overmix, as you want the mixture to remain light and fluffy.
Step 3: Cook Sausage
Heat a large skillet over medium heat.
Add the sausage and cook until it is browned, breaking it into small pieces with a wooden spoon as it cooks for even browning.
Once cooked, drain most of the grease from the skillet and transfer the sausage to the bowl with the egg mixture.
Step 4: Sauté Vegetables
In the same skillet used for the sausage, add the bell peppers and onion.
Sauté them for 2-3 minutes until they begin to soften.
Stir the sautéed vegetables into the bowl with the egg and sausage mixture, combining everything thoroughly.
Step 5: Bake the Casserole
Pour the mixed ingredients into the prepared 9×13’’ baking pan.
Place the pan in the preheated oven and bake for 35-50 minutes.
The casserole is done when the edges are set, and the center is just barely jiggly.
Keep an eye on it as baking times may vary slightly based on your oven.
Step 6: Serve and Store Leftovers
Once the egg casserole is baked to perfection, remove it from the oven and allow it to cool slightly before slicing and serving.
If you have leftovers, store them in the refrigerator where they can be kept for 3-4 days.
For a quick and easy meal, reheat portions in the microwave.
