Last December, I was hosting my first big holiday brunch for Henry’s extended family, and I was honestly a bit panicked about feeding 15 people a hot breakfast without being stuck in the kitchen all morning.
That’s when I discovered this breakfast egg bake holiday recipe, and let me tell you – it was a total game-changer!
This easy breakfast casserole recipe has become my go-to for every holiday gathering since then. Isabella, Emma, and Noah absolutely love it, and Henry always asks for seconds (sometimes thirds, but who’s counting?).
The best part? You can prep it the night before and just pop it in the oven while everyone’s opening presents or catching up.
Trust me, this sausage and egg casserole will become your new holiday morning tradition. It’s hearty, cheesy, and feeds a crowd without any fuss.
Plus, check out my easy blueberry pancake casserole recipe for another fantastic make-ahead breakfast option!
Why You Will Like This Breakfast Egg Bake Holiday Recipe
This make-ahead breakfast casserole is seriously everything you need for stress-free holiday mornings.
Here’s why it’s become my family’s absolute favorite:
- Super easy prep Mix everything in one bowl and you’re done
- Feeds a crowd Perfect for holiday gatherings of 8-12 people
- Make-ahead friendly Prep the night before for zero morning stress
- Kid-approved Even my pickiest eater Noah devours this
- Packed with protein Eggs and sausage keep everyone satisfied for hours
- Customizable Add your favorite veggies or swap the cheese
Ingredients Needed for Breakfast Egg Bake Holiday
Here’s everything you’ll need for this cheesy breakfast bake:
- 2 pounds pork sausage (I love using Jimmy Dean’s breakfast sausage)
- 12 large eggs
- 1 cup sour cream (240g) – light or regular works perfectly
- 1/4 cup milk (60ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese (200g)
Pro tip: I always buy the pre-diced bell peppers from the produce section to save time – no judgment here!
How to Make Breakfast Egg Bake Holiday
This healthy egg casserole with sausage comes together so easily.
Here’s my step-by-step process:
Step 1: Prep Your Pan
Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray.
I learned the hard way that greasing is non-negotiable for easy cleanup!
Step 2: Mix the Egg Base
In a large mixing bowl, combine the eggs, sour cream, milk, cheese, salt, and pepper.
Use an electric mixer on low speed just until everything’s combined.
Don’t overmix we want this breakfast egg bake holiday to stay fluffy.
Step 3: Cook the Sausage
Heat a large skillet over medium heat and add the sausage.
Cook until it’s nicely browned, breaking it into small pieces with a wooden spoon as it cooks.
Drain most of the grease (but leave a little for flavor) and add the sausage to your egg mixture.
Step 4: Sauté the Veggies
In the same skillet (love that one-pan approach!), sauté the bell peppers and green onions for 2-3 minutes until they’re just softened.
Add them to the bowl with the eggs and gently stir everything together.
Step 5: Bake to Perfection
Pour the mixture into your prepared 9×13 pan and bake for 35-50 minutes.
You’ll know it’s done when the edges are set and the center is just barely jiggly.
Don’t worry if it seems a bit soft – it’ll finish cooking from the residual heat.
Storage & Reheating Your Breakfast Egg Bake Holiday
This easy breakfast casserole recipe stores beautifully!
Here’s what I’ve learned:
Refrigerator Storage
Keep leftovers covered in the fridge for up to 3-4 days.
The flavors actually get even better after a day!
Reheating Tips
Cut individual portions and microwave for 45-60 seconds.
Or reheat larger portions in a 350°F oven for 10-15 minutes.
Make-Ahead Tips
You can assemble this entire casserole the night before, cover with plastic wrap, and bake fresh in the morning.
Just add 10-15 extra minutes to the cooking time if it’s going straight from the fridge to the oven.
Breakfast Egg Bake Holiday Variations and Tips
I’ve experimented with this sausage and egg casserole so many times, and here are my favorite variations:
Delicious Variations
- Veggie Lover’s Version: Add mushrooms, spinach, or diced tomatoes
- Spicy Kick: Use hot breakfast sausage and add diced jalapeños
- Lighter Option: Substitute turkey sausage and use Greek yogurt instead of sour cream
- Cheese Switch-Up: Try pepper jack, Swiss, or a Mexican cheese blend
- Herb Addition: Fresh chives, parsley, or oregano add amazing flavor
My Personal Tips
Personal tip: I always make sure my sausage is completely cooked and well-drained. Nobody wants a greasy casserole!
Make sure to let it rest for 5 minutes after baking – this helps it set perfectly.
Breakfast Egg Bake Holiday FAQ
Can I make this breakfast casserole ahead of time?
Absolutely! This is actually where this make-ahead breakfast casserole really shines.
Assemble everything the night before, cover tightly with plastic wrap, and refrigerate.
In the morning, just remove the plastic wrap and bake as directed, adding 10-15 extra minutes since it’s cold.
Can I use a different type of sausage?
Yes! Turkey sausage works great for a lighter option, and I’ve even made this with vegetarian sausage for my plant-based friends.
Just make sure whatever you choose is well-seasoned since the sausage adds a lot of flavor to the casserole.
How do I store leftovers?
Store leftover breakfast egg bake holiday covered in the refrigerator for up to 3-4 days.
Individual portions reheat perfectly in the microwave for about 45-60 seconds.
You can also reheat larger portions in a 350°F oven.
Can I add other vegetables to this casserole?
Definitely! This recipe is super flexible.
Mushrooms, spinach, diced tomatoes, or even some leftover roasted vegetables work wonderfully.
Just make sure any vegetables you add are cooked first to remove excess moisture.
Conclusion
This breakfast egg bake holiday recipe has honestly revolutionized our holiday mornings.
No more standing over the stove flipping pancakes while everyone else is enjoying their coffee and conversation.
Instead, I get to actually be present with my family while this beautiful easy breakfast casserole recipe does all the work in the oven.
The combination of savory sausage, fluffy eggs, and melted cheese creates the perfect comfort food that both kids and adults absolutely love.
Plus, knowing I can prep it completely the night before gives me so much peace of mind during busy holiday weekends.
Whether you’re hosting a big family gathering or just want to make Christmas morning extra special, this sausage and egg casserole delivers every single time.
I promise your family will be asking for this recipe year after year!
Happy cooking, and I can’t wait to hear how your breakfast egg bake holiday turns out!
Recipes You May Like
If you’re loving this cheesy breakfast bake, you’ll definitely want to try these other crowd-pleasing breakfast recipes:
- Blueberry Cottage Cheese Breakfast Bake Another fantastic make ahead option
- High Protein Bread Recipe Perfect for serving alongside your casserole
- Cottage Cheese Blueberry Muffins Great for smaller holiday gatherings
Breakfast Egg Bake Holiday
Description
This easy make-ahead breakfast casserole is perfect for holiday mornings! Packed with sausage, eggs, and cheese, it feeds a crowd and can be prepped the night before. A total game-changer for stress-free holiday entertaining.
Ingredients
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream (240g)
- 1/4 cup milk (60ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese (200g)
Instructions
- Preheat oven to 350°F and spray a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, combine eggs, sour cream, milk, cheese, salt, and pepper using an electric mixer on low speed.
- Cook sausage in a large skillet over medium heat until browned, breaking into small pieces. Drain most grease and add to egg mixture.
- In the same skillet, sauté bell peppers and green onions for 2-3 minutes until softened. Add to egg mixture and stir gently.
- Pour mixture into prepared 9×13 pan and bake for 35-50 minutes until edges are set and center is just barely jiggly.
- Let rest for 5 minutes before serving.
Notes
Can be assembled the night before and refrigerated. Add 10-15 extra minutes to cooking time if baking straight from the fridge. Stores in refrigerator for 3-4 days.
