This easy sausage egg & 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!
Easy, Eggy Christmas Casserole
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!
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.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
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!
- 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.
- Preheat. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease or spray a 9x13 baking dish with non-stick cooking spray.
- 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
- 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.
- 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.
- 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.
- Serve. Remove your casserole from the oven, slice, and serve right away.
This sausage egg & cheese casserole is extra tasty when topped with some salsa or hot sauce! 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 Tips & Recipe 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
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Sausage Egg & Cheese Breakfast Casserole
- 1 lb breakfast sausage (Jimmy Dean style sausage rolls or chubs, use Hot, Sage, Maple, or Regular)
- 12 large eggs (at room temperature)
- ¾ cup whole milk (or half & half, or heavy cream)
- 1 teaspoon salt
- ¼ teaspoon onion powder
- 1 cup cheddar cheese (sharp cheddar is preferred, grated - divided into 2 equal portions)
- Start out with browning the ground breakfast sausage in a skillet or frying pan over medium-high heat. Cook until there are no traces of pink remaining then remove from heat and set aside to cool slightly.1 lb breakfast sausage
- Preheat your oven to 350°F (175°C) and lightly grease or spray a 9x13 baking dish with non-stick cooking spray.
- In a large bowl, whisk the dozen eggs then pour in the milk and season with salt and onion powder. Whisk again until light and fluffy.12 large eggs, ¾ cup whole milk, 1 teaspoon salt, ¼ teaspoon onion powder
- Layer the casserole starting with ¾ of the browned breakfast sausage topped with ½ of the grated cheddar or sharp cheddar cheese. Pour the whisked egg mixture over the sausage and cheese.1 cup cheddar cheese
- Bake the egg casserole for 30 minutes, then remove and top the partially cooked eggs with the remaining cheese then sprinkle the last bit of cooked sausage over it all.
- Return to your oven and bake an additional 10-15 minutes until the eggs are cooked completely and the cheese topping is fully melted.
- Remove from the oven and serve immediately.
- If desired, a splash of olive oil can be heated to start with. Saute ½ cup of diced yellow or sweet onion if you'd like to add it, then cook the ground sausage with the sauteed onion. Alternatively, dried minced onion can be added while you brown the sausage.
- Season with freshly ground black pepper when serving, as the pepper can turn your eggs a very unattractive grey color (if added before cooking).
- Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 2 months.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!