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Easy Sheet Pan Breakfast Casserole with Sausage and Peppers

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A hearty, crowd-pleasing breakfast casserole made on a single sheet pan with sausage, bell peppers, onions, and a creamy egg custard. Perfect for hosting, meal prep, or lazy mornings.

Ingredients

Scale
  • 1 pound breakfast sausage (bulk or links, casings removed)
  • 2 bell peppers (any color, sliced into 1-inch strips)
  • 1 medium yellow onion, thinly sliced
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 12 large eggs, room temperature
  • 1 cup whole milk or half-and-half
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Optional: ½ cup chopped fresh parsley or chives for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a rimmed baking sheet (18×13 inches) with parchment paper or aluminum foil.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes. Leave about 1 tablespoon of fat in the pan. Transfer sausage to a plate and set aside.
  3. In the same skillet, add the sliced bell peppers and onions. Cook over medium heat, stirring occasionally, until softened and slightly colored, about 5 to 7 minutes. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until smooth and uniform, about 1 minute.
  5. Spread the cooked sausage evenly over the prepared sheet pan. Scatter the sautéed peppers and onions on top. Pour the egg mixture evenly over everything, ensuring it reaches all corners. Gently shake the pan to settle the eggs.
  6. Sprinkle the shredded cheese evenly over the top.
  7. Bake for 20 to 25 minutes. At the 15-minute mark, rotate the pan front to back for even browning. The casserole is done when the edges are golden brown and crispy, the center is set (slightly jiggly), and a knife inserted into the middle comes out clean. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
  8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley or chives if desired. Cut into squares and serve warm.

Notes

For the crispiest edges, don’t overcrowd the pan. If doubling the recipe, use two separate sheet pans. Let the sausage cool slightly before adding to the pan to ensure even cooking. Always line the pan with parchment or foil for easy cleanup. Start checking for doneness at 18 minutes.

Nutrition

Keywords: sheet pan breakfast casserole, breakfast casserole, sausage and peppers, easy breakfast, brunch recipe, crowd-pleasing breakfast

Find it online: https://oracooks.com/easy-sheet-pan-breakfast-casserole-with-sausage-and-peppers/