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 simplymeal prep the leftovers!
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.
Notes
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.