Sausage Egg and Cheese Breakfast Casserole

This easy sausage egg and cheese breakfast casserole is a fabulous recipe for serving breakfast to a crowd on Christmas morning. With just a handful of classic breakfast ingredients like eggs, sausage, and cheese, you can make a hearty casserole for feeding visiting family or simply meal prep the leftovers!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Sausage Egg And Cheese Breakfast Casserole
• 💭 Angela's Pro Tips & Notes
• 🍳 More Breakfast Recipes
• 📖 Recipe Card
• 💬 Reviews

This delicious eggy casserole features all your favorite breakfast classics. With your choice of breakfast sausage, eggs, and some cheddar cheese, you can make a breakfast worthy of sharing.

This easy recipe produces a whopping 8 servings and takes very little effort to make. That's why it's perfect for when you're busy entertaining, such as on Christmas morning, but it's also easy to meal prep because the leftovers reheat like a dream!

🥘 Ingredients

If you're like me and like to keep breakfast sausage in the freezer, then you likely have all the ingredients on hand. If not, it's just a matter of taking a quick trip to the store.

• 1 pound Breakfast Sausage - I prefer Jimmy Dean style sausage rolls or chubs because it comes in multiple flavors like hot, sage, maple, or regular (all of which are delicious).
• 12 large Eggs - To bring the eggs to room temperature quickly, I set them in a bowl of warm water while I brown the sausage and preheat the oven.
• ¾ cup Whole Milk -  Half & half or heavy cream will also work.
• 1 teaspoon Salt - Remember the sausage is salty, so if adding more salt do so sparingly.
• ¼ teaspoon Onion Powder - You may want to omit this if you are using sauteed onion, or dried minced onion (*see note).
• 1 cup Cheddar Cheese - Sharp cheddar is best and should be grated, then divided into 2 equal portions.

🔪 How To Make Sausage Egg And Cheese Breakfast Casserole

It may look like a lot, but this sausage egg & cheese breakfast casserole is incredibly simple. Grab a 9x13 baking dish, a skillet, a whisk, and a large mixing bowl.

1. Brown the sausage. In a skillet or frying pan over medium-high heat, brown 1 pound of breakfast sausage. Once there are no traces of pink, remove it from heat and set it aside to cool slightly.
2. Preheat. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease or spray a 9x13 baking dish with non-stick cooking spray.
3. Whisk. In a large mixing bowl, whisk the 12 large eggs. Then pour in ¾ cup of whole milk, season with 1 teaspoon salt and ¼ teaspoon onion powder, and whisk again until light and fluffy.

Layer, Bake & Serve

1. Layer. Put ¾ of the browned breakfast sausage in your casserole dish. Top it with ½ of the grated cheddar, then pour all of the egg mixture over the top.
2. Bake. Place the casserole in the oven, uncovered, and bake for 30 minutes. Then remove it from the oven, add the remaining ½ of cheddar cheese and sprinkle the last bit of cooked sausage over the top.
3. Melt. Return your casserole to the oven and bake for an additional 15 minutes, until the cheese is melty and the egg is cooked all the way through.
4. Serve. Remove your casserole from the oven, slice, and serve right away.

This casserole is extra tasty when topped with some salsa. It's a meal all on its own, but if you served it with some pancakes, you won't hear anyone complain. Enjoy!

💭 Angela's Pro Tips & Notes

• Add some sauteed onion! If you prefer onion in place of onion powder, use a splash of olive oil and sautee some white onion over medium-high heat, then add the sausage to the pan with the onion as it browns. Alternatively, dried minced onion can be added while you brown the sausage.
• Wait to add pepper! If pepper is desired, add it upon serving. Black pepper can turn eggs an unsavory grey color if added before they are cooked.
• Storing: Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 2 months.
• Reheating: Reheat individual slices in the microwave in 30-second increments until hot. To reheat the whole casserole, cover it with foil and place it in the oven at 350°F (175°C) for about 20 minutes.

🍳 More Breakfast Recipes

• Bisquick Coffee Cake
• Sheet Pan Pancakes
• Kielbasa Swiss Omelet
• Sour Cream Scrambled Eggs
• Prime Rib Eggs Benedict
• Sourdough French Toast

📖 Recipe Card