Sandra This Paula Deen Breakfast Casserole is a hearty and savory recipe, which is made with pork sausage, eggs, and cheddar cheese. It’s the perfect make-ahead breakfast for a crowd, ready in about 1 hour and 5 minutes.
Paula Deen Breakfast Casserole Recipe Ingredients
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream (light or regular)
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 green onions, sliced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 cups shredded cheddar cheese
How To Make Paula Deen Breakfast Casserole
- Preheat and Cook Sausage: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray. In a large skillet over medium heat, cook the pork sausage until it is browned, breaking it into small pieces as it cooks. Drain off most of the excess grease.
- Sauté the Vegetables: Add the diced bell peppers and green onions to the same skillet with the sausage and sauté for 2-3 minutes until they have softened slightly.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar cheese, salt, and pepper until just combined.
- Combine and Bake: Stir the cooked sausage and vegetable mixture into the egg mixture. Pour everything into the prepared 9×13-inch pan.
- Serve: Bake for 35-50 minutes, or until the edges are set and the center is just barely jiggly. Let it rest for a few minutes before slicing and serving.
Recipe Tips
- How do I make this ahead of time? This is a perfect make-ahead casserole. You can fully assemble it, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the cooking time since it will be starting from cold.
- How do I avoid a watery casserole? The key is to drain the sausage very well after browning it. Sautéing the vegetables for a few minutes also helps to cook off some of their excess moisture before the casserole goes into the oven.
- What’s the best cheese to use? For the best flavor and melt, use a block of sharp or medium cheddar cheese and shred it yourself. Pre-shredded cheeses often contain starches that can prevent them from melting as smoothly.
- Can I add other ingredients? Absolutely. You can add sautéed mushrooms, spinach (squeezed very dry), or use a different kind of cheese like Monterey Jack or a Mexican blend. You can also add a layer of hash browns or tater tots to the bottom of the dish for a heartier casserole.
What To Serve With Breakfast Casserole
This is a very hearty, all-in-one breakfast that doesn’t need much else. It pairs well with:
- A fresh fruit salad
- Sliced avocado or a dollop of salsa
- Toast or biscuits on the side
How To Store Breakfast Casserole
- Refrigerate: Let the casserole cool completely, then cover it tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: You can freeze the baked and cooled casserole. Wrap it well in both plastic wrap and foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat individual slices in the microwave until warmed through.
Breakfast Casserole Nutrition Facts
- Calories: 385 kcal
- Protein: 23g
- Carbohydrates: 2g
- Fat: 30g
- Saturated Fat: 12g
- Sodium: 669mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
The casserole is ready when the edges are set and slightly puffed, and the center has just a slight jiggle to it. A knife inserted near the center should come out clean.
Yes, you can use hot pork sausage for a spicy kick, or substitute with ground turkey or chicken sausage for a lighter option. Cooked, crumbled bacon would also be a delicious substitute or addition.
To make a vegetarian version, simply omit the sausage and you can add more vegetables like sautéed mushrooms, spinach, or diced zucchini.
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Paula Deen Breakfast Casserole Recipe
Description
A hearty and savory make-ahead breakfast casserole loaded with sausage, eggs, bell peppers, and cheese, perfect for a holiday morning or feeding a crowd.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- In a skillet, brown the sausage until cooked through. Drain the grease.
- Sauté the bell peppers and onions in the same skillet for 2-3 minutes until softened.
- In a large bowl, whisk together the eggs, sour cream, milk, cheese, salt, and pepper.
- Stir the cooked sausage and vegetable mixture into the egg mixture.
- Pour everything into the prepared pan.
- Bake for 35-50 minutes, until the center is just set. Let rest before serving.
Notes
- This casserole can be fully assembled and refrigerated overnight. Just add a few extra minutes to the baking time.
- For the creamiest texture, use freshly shredded cheese from a block.
- Be sure to drain the sausage well after browning to avoid a greasy casserole.
- Feel free to add other vegetables like sautéed mushrooms or spinach.
