Zippy Egg Casserole

Zippy Egg Casserole


"This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches"

Ingredients 9 h 45 m {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
  3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
  4. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
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Reviews 168

  1. 212 Ratings

Sarah Jo

I used homemade turkey breakfast sausage, Texas Toast croutons and one can evaporated milk (I don't keep half-n-half on hand). I added a teaspoon garlic powder and a touch Frank's Hot Sauce to the egg mixture. This was very tasty though quite greasy. I'd make this again but I would cut the cheese back by half. I served this casserole with homemade biscuits and Parmesan potatoes.


I tried this recipe because the dish is prepared the day before and baked the next morning. I did not have pepperjack cheese, so just increased the amount of other cheeses (wasn't worried about the amount of "zip"). Everyone really liked the dish - it was a big hit and quickly eaten - a lot of requests for the recipe. I gave it only 4 stars because there's a definite problem with the bake time and/or oven temp. After the time indicated, it was still raw in the center. As it continued to bake, it got a little too brown/crusty along the edges. When I make this again, I'll experiment and try it at 325 for a longer time OR maybe take it out of the fridge for 30 minutes before baking. Someone who requested the recipe from me made it and had the same problem. ****UPDATE**** Made this again, but took it out of the fridge and let it sit for 30 minutes before putting it in a 350 oven. Baked for 1 hour and 15 minutes. Came out perfect!!


This is a very satifying recipe! I have used frozen shredded potatoes instead of the bread with terrific results. The pepper-jack cheese is what makes this recipe special. Thanks, Jeanie Bean.