This Cheesy Sausage Egg Casserole is the perfect brunch or breakfast recipe! Eggs and sausage and cheese all baked up in a pan, everyone loves this recipe! Remember my Christmas Eggs? This is another version of that recipe, but...
This Cheesy Sausage Egg Casserole is the perfect brunch or breakfast recipe! Eggs and sausage and cheese all baked up in a pan, everyone loves this recipe!
Remember my Christmas Eggs? This is another version of that recipe, but with SAUSAGE! Goodness knows, this was a HIT.
Why we love this Egg Sausage Casserole
I can tell you this casserole it tastes AMAZING: there is never any left whenever I serve it. This egg casserole is always a hit, no matter when I make it or what I put inside. (Remember when I used green chiles?)
A good sausage egg casserole is full of eggs and sausage and cheese. This sausage egg casserole has no bread – which is why I love it. When I serve brunch I like to serve something sweet, like cinnamon rolls or French toast. When you’re eating muffins, you don’t need bread in your eggs.
An easy egg casserole full of delicious breakfast sausage is what you need for Sunday brunch…or just a random Tuesday. We often make this on Sunday morning and then freeze slices for during the week. Even my picky eater loves this casserole!
Ingredients for Sausage Egg Casserole without bread
Sausage: I use 1 lb bulk breakfast sausage Butter: use 1/2 cup melted butter Cottage Cheese: cottage cheese adds protein and body to the eggs, plus makes them extra cheesy! Cheese: shredded cheddar cheese is my favorite for this one, but you can use your favorite cheese. Sharp cheddar cheese is also amazing. Other Ingredients: all purpose flour, baking powder, salt, ground black pepper Eggs: you need eggs, obviously! I use 10 large eggs
How To Make Sausage Egg Breakfast Casserole
Oven & Pan: Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray. Prep the Sausage: Crumble sausage and cook in a large skillet over medium-high heat. Cook until no longer pink. Transfer to a plate covered with paper towels and pat away the excess fat. Cool at least 10 minutes. Mix the eggs: Stir together butter, cottage cheese, cheddar cheese, flour, baking powder, pepper, and salt in a large bowl. Whisk eggs and whisk into cheese mixture until combined (mixture will be lumpy). Stir cooked and cooled sausage into the egg mixture. Bake: Pour into prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
Tip From Dorothy
Expert Tips
You can also add cooked onion, bell peppers, and/or mushrooms to the egg mixture. This is best served fresh, but you can store leftovers covered with plastic wrap in the fridge for 3 days. We like to slice leftovers into serving squares and freeze them in sandwich bags. Then it’s easy to just reheat for a quick breakfast! I know a lot of egg casseroles are overnight egg casseroles, but you don’t have to do this one overnight. You can cook your sausage the night before, if you want, but it whisks together in about 10 minutes and then goes straight into the oven. If I can make this on Christmas morning, believe me, it’s easy enough to make for your family for brunch.FAQ
Yes, drain the fat and store in the refrigerator.
Any kind you like! I love cheddar, Monterey Jack, or mozzarella in this.
You can add green chilis or Italian seasoning for more flavor.
If the casserole finishes before the rest of the meal, cover it with aluminum foil until ready to serve.
Sausage Egg Casserole Recipe
Ingredients
Instructions
Video
Notes
Nutrition
Last Updated on December 18, 2023
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