This sheet-pan breakfast casserole is a game-changer for busy mornings, offering a complete, delicious breakfast cooked entirely on one pan, minimizing cleanup and maximizing flavor. It’s the perfect answer to the “what’s for breakfast?” dilemma, delivering a hearty and satisfying meal with minimal effort.
Key Ingredients Ultimate Sheet-Pan Breakfast Casserole:
- 1 pound breakfast sausage, casings removed
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 8 large eggs
- 1/2 cup milk (whole or 2% recommended)
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- Optional toppings: chopped fresh chives, hot sauce, avocado slices
How to Make the Ultimate Sheet-Pan Breakfast Casserole:
Get ready for a breakfast that’s incredibly easy, bursting with flavor, and satisfyingly hearty. This recipe simplifies your morning routine without sacrificing taste or texture, featuring a perfect blend of savory sausage, tender vegetables, and creamy eggs, all baked to golden perfection in under an hour.
Step-by-Step Instructions:
- Preheat your oven and prepare the pan: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Cook the sausage and vegetables: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. Once browned and cooked through, add the chopped yellow onion and diced red and green bell peppers to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender-crisp. Drain any excess grease from the skillet.
- Season the mixture: Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Spread this sausage and vegetable mixture evenly across the prepared baking sheet.
- Whisk the egg mixture: In a medium bowl, whisk together the 8 large eggs and 1/2 cup of milk until well combined. Season with a pinch of salt and pepper.
- Pour and top: Evenly pour the egg mixture over the sausage and vegetable mixture on the baking sheet, ensuring it coats everything. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
- Bake the casserole: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the eggs are set and the cheese is melted and lightly golden. The center should no longer be jiggly.
- Rest and Serve: Let the sheet-pan breakfast casserole rest for 5 minutes before slicing and serving. This allows the eggs to fully set and makes for cleaner slices. Serve hot with your favorite optional toppings like chopped chives, a drizzle of hot sauce, or creamy avocado slices.
Why You’ll Love This Sheet-Pan Breakfast Casserole:
The star of this sheet-pan breakfast casserole is its incredible convenience, delivering a full, flavorful breakfast with minimal fuss and even less dirty dishes. Unlike traditional, oven-bound casseroles that require mixing bowls and baking dishes, this single-pan wonder simplifies your morning prep, allowing you to reclaim precious time. The combination of savory breakfast sausage, vibrant bell peppers, and a creamy, cheesy egg base makes it utterly irresistible, offering a comforting and satisfying start to any day.
Plus, making this at home is a fantastic money-saver compared to those pricey café breakfasts, offering a hearty and delicious alternative that your wallet will thank you for. The optional toppings add an extra burst of flavor and freshness, transforming a simple dish into something truly special, much like how a well-seasoned frittata elevates simple ingredients. Prepare to fall in love with your mornings all over again – you have to try this sheet-pan breakfast casserole!
Storing and Reheating Tips:
Storing Leftovers:
Once the sheet-pan breakfast casserole has cooled completely, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Ensure the container is sealed tightly to prevent the eggs from drying out or absorbing other odors from the fridge.
Reheating:
- Oven/Toaster Oven: The best way to reheat is in a preheated oven or toaster oven. Place a portion on a baking sheet or oven-safe dish and reheat at 350°F (175°C) for 10-15 minutes, or until heated through. This method helps retain the texture best.
- Microwave: For a quicker reheat, place a portion on a microwave-safe plate. Microwave on medium power for 30-60 second intervals, checking for doneness, until heated through. Be mindful not to overheat, as this can make the eggs rubbery.
Freezing for Future Meals:
To freeze portions for future breakfasts, cut the cooled casserole into individual serving sizes. Wrap each portion tightly in plastic wrap, then in aluminum foil, or place them in individual freezer-safe containers. Frozen portions will last for up to 2 months and can be reheated directly from frozen using the oven method (allow extra reheating time).
Final Thoughts:
This sheet-pan breakfast casserole is the ultimate solution for effortless and delicious mornings, proving that a satisfying breakfast doesn’t require a lot of effort or cleanup. Give it a try for yourself and discover how easy and rewarding a homemade breakfast can be!
Find More recipes here :
The Ultimate Sheet-Pan Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. Once browned and cooked through, add the chopped yellow onion and diced red and green bell peppers to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender-crisp. Drain any excess grease from the skillet.1 pound breakfast sausage, 1 cup chopped yellow onion, 1 red bell pepper, 1 green bell pepper
- Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Spread this sausage and vegetable mixture evenly across the prepared baking sheet.1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, to taste Salt, to taste freshly ground black pepper
- In a medium bowl, whisk together the 8 large eggs and 1/2 cup of milk until well combined. Season with a pinch of salt and pepper.8 large eggs, 1/2 cup milk, to taste Salt, to taste freshly ground black pepper
- Evenly pour the egg mixture over the sausage and vegetable mixture on the baking sheet, ensuring it coats everything. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese
- Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the eggs are set and the cheese is melted and lightly golden. The center should no longer be jiggly.
- Let the sheet-pan breakfast casserole rest for 5 minutes before slicing and serving. This allows the eggs to fully set and makes for cleaner slices. Serve hot with your favorite optional toppings like chopped chives, a drizzle of hot sauce, or creamy avocado slices.chopped fresh chives, hot sauce, avocado slices