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Christmas breakfast casserole with sausage, peppers and cheddar

Easy Christmas Breakfast Casserole

My easy Christmas breakfast casserole with sausage is packed with peppers, onion and sharp cheddar in a creamy egg custard. Put it together the night before and bake it on Christmas morning.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs
  • ½ cup sour cream
  • ¼ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb pork breakfast sausage like Jimmy Dean
  • ¼ cup diced yellow onion
  • ½ green bell pepper diced
  • ½ red bell pepper diced
  • 1 cup shredded sharp cheddar cheese

Equipment

  • large skillet
  • mixing bowl
  • 9x9 or 7x11 baking dish

Method
 

  1. Preheat the oven to 350°F. Grease a 9x9 or 7x11 baking dish.
  2. Brown the sausage in a large skillet, breaking it into crumbles.
  3. Drain off all but a little of the grease.
  4. Add the onion and bell peppers and cook for 3 to 4 minutes, until they start to soften. Stir them into the sausage.
  5. Spread the sausage mixture in the baking dish and top with the cheddar.
  6. Whisk the eggs, sour cream, cream, salt and pepper until smooth. Pour it evenly over the sausage and cheese.
  7. Bake for about 35 minutes, until the edges are set and the center barely jiggles. Ovens vary, so check early.
  8. Garnish with sliced green onions and serve with avocado, sour cream or salsa if you like.

Notes

  • Ovens vary, so start checking at 35 minutes. A casserole straight from the fridge needs a few extra minutes.
  • To make ahead, assemble through step 6, cover and refrigerate up to 1 day.
  • Leave a little sausage grease in the skillet to flavor the peppers and onion.
  • Plain Greek yogurt works in place of sour cream, and half-and-half or whole milk in place of the cream.
  • Leftovers keep in an airtight container in the fridge for 3 to 4 days.