This breakfast casserole is simple to prepare, full of flavor, and soon becomes a family favorite. It’s ideal for holiday mornings, potlucks, or weekday breakfasts because it can be made ahead, frozen after baking, and reheated easily.
This casserole delivers hearty breakfast flavor—sausage, Swiss cheese, bell peppers and eggs—baked in a flaky pie shell. It’s my go-to when I want more than cereal: comforting, satisfying, and convenient.
One of the best features is that the recipe makes two pies, so it’s perfect for feeding a crowd or for saving one pie for later. I often bake both; one goes straight to the table and the other goes into the freezer for an easy future meal. Individual slices reheat very well in the microwave for a quick morning grab-and-go option.
I traditionally serve this casserole on Christmas morning. I assemble or bake it ahead, then put it in the oven while gift opening is underway so everyone can warm a portion and eat when they’re ready. Reheating individual portions keeps the crust from getting tough if you cover the piece with a slightly damp paper towel before microwaving.
TIP: When reheating in the microwave, cover the portion with a slightly damp paper towel to prevent the crust from drying out and becoming chewy.
Yummy Breakfast Casserole
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Servings: 16
Your family will appreciate this savory, make-ahead breakfast casserole. Bake it, freeze one pie for later, or warm individual slices during busy mornings. The recipe produces two pies—perfect for guests or for keeping one on hand for quick breakfasts through the week.
Author: Suzy @ Worthing Court Blog
Ingredients
- 1 lb ground sausage
- 3 cups shredded Swiss cheese
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 12 eggs
- 2 cups light cream
- 1/2 tsp salt
- 2 uncooked pie shells
Instructions
- Place a pie shell in each pie dish and set aside.
- Crumble the sausage and cook over medium heat until fully done. Drain on paper towels to remove excess grease.
- Let the cooked sausage cool slightly, then mix it with the shredded Swiss cheese and the diced bell peppers.
- Divide the sausage and cheese mixture evenly between the two pie shells, spreading it across the bottom of each shell.
- Lightly beat all of the eggs in a bowl.
- Combine the light cream and salt, then add that mixture to the beaten eggs and stir gently to combine.
- Pour half of the egg mixture into each pie shell over the sausage and cheese. Do not stir—the sausage may float toward the top, which is fine.
- Bake at 375°F (190°C) for 40–45 minutes, or until the center of the pies is set and firm.
- Remove from the oven and cool on a baking rack before slicing and serving.
Notes
These pies freeze well after baking. Wrap cooled pies tightly before freezing. To reheat a whole pie, slightly underbake it initially so the eggs are still a bit soft (not runny). Cover with foil and reheat in a 350°F (175°C) oven until hot and the eggs are fully set. Individual slices reheat quickly in the microwave; cover with a damp paper towel to keep the crust moist.
DISCLAIMER: I am not a nutritionist. Nutritional information may vary depending on the brands and quantities of ingredients used.
If you’re bringing this to a potluck brunch, it travels well and can be reheated at the host’s house. It’s also excellent for dinner—try breakfast for dinner when you want a comforting, filling meal without a lot of fuss.
I’ve tried many breakfast casseroles, and this version stands out for its flavor and convenience. Make it ahead for holiday mornings, freeze a pie for busy weeks, or simply enjoy a warm slice any time you want a satisfying breakfast.
