This sausage, egg, and cheese breakfast casserole recipe is SUCH an easy breakfast idea!
I’m a breakfast casserole lover because they’re so simple to make and this is by far one of the best ones I’ve tried!
It has sausage, egg and cheese and it’s the perfect casserole to serve up on Christmas morning or just on a weekend that you want to make breakfast a little more special.
I adapted this recipe from Taste of Home so it could suit our tastes a bit more. The original recipe called for letting the mixture sit in the fridge overnight before baking. I wanted something a bit more immediate so only let this recipe rest for twenty minutes to soak everything in before baking.
And it turned out perfectly golden, fluffy, cheesy and bubbly… basically perfection on a plate!
If you’re looking for an easy breakfast casserole for Christmas mornings or holidays, this is the one! It’s super simple to make, uses simple ingredients you probably already have on-hand and it’s a definite crowd pleaser!
Sausage Breakfast Casserole Recipe
Sausage Breakfast Casserole Recipe
This sausage breakfast casserole recipe is SUCH an easy breakfast idea! It has sausage, egg and cheese and it's the perfect hearty casserole to serve up on Christmas morning or just on a weekend that you want to make breakfast a little more special.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 501kcal
Ingredients
- 1 lb Ground Sausage
- 6 Eggs
- 1 tsp Garlic
- 2 cups Milk
- Salt and Pepper to taste
- 1.5 cups Shredded Cheddar Cheese reserve 1/2 cup for topping
- 4 Slices Sandwich Bread
Instructions
- Preheat oven to 350. Prepare casserole dish with cooking spray, set aside.
- Brown sausage in skillet, then drain.
- Slice the bread into cubes by stacking the slices of bread, then slice into thirds lengthwise. Slice those thirds into thirds to create cubes. Using the crust is optional!
- In a medium bowl, beat eggs, milk, salt, pepper and garlic until slightly frothy.
- Stir in bread cubes, cheese and sausage. Make sure that the bread cubes are thoroughly covered in the mixture so it can properly soak in.
- Let sit for 20 minutes. Then pour the mixture into the casserole dish. **
- Sprinkle the reserved shredded cheese over the casserole.
- Bake for 30 to 40 minutes.
Video
Notes
** I recommend using a 9x13" baking dish, however any casserole dish that's large enough to fit the mixture will work. The larger the casserole dish, the deeper your casserole will be. You can substitute hashbrowns if you don't want to use bread.
Nutrition
Serving: 0.5cup | Calories: 501kcal | Carbohydrates: 12g | Protein: 28g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 255mg | Sodium: 835mg | Potassium: 402mg | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 0.7mg | Calcium: 370mg | Iron: 2.4mg
I made this and it was amazing. I made a couple little changes though. I used ham instead of sausage, seasoned it with garlic and a touchof cumin. I didn’t use cheddar cheese, I used mozzarella and I left out the bread altogether. really? what’s the point in that anyway? anyway, this recipe turned out great. I’ll definitely be making it again.
I love the adjustments you made to the recipe!
Perfect for breakfast or dinner! Thanks for sharing at Simple Supper Tuesday.
Yumm, maybe I’ll dream of this casserole. Better yet, the nice warm breakfast could be the perfect surprise for the beau on his b-day. Since I hardly ever wake up before him, let alone get out of bed in the morning, I think it would be outta the norm and the perfect gift- right?!
Thanks for always inspiring me to put my cooking skills to use!
Trisha D.
Awesome, thank you to anonymous for trying it without the bread! I’m going to make it Keto friendly and try this on the weekend. Looks so good!
Hi there Jazmin! Just wanted you to know I really enjoy your website! I liked your recipe so much, that I made it tonight for dinner! I love omlettes and fritattas for meals, so the egg & cheese casserole fit right in! I am just popping over from the Memories by the Mile Link Party. I “liked”, pinned, and followed. I hope that you will drop by my site for a visit sometime at http://www.kneadedcreations.com. I will look forward to reading your comments. Deb @ Kneaded Creations
Deb, thank you so much for stopping by. I’m so glad you made the recipe!
This would make a delicious breakfast or dinner idea.
Thanks for linking up. My readers loved it. Check out your feature here: http://www.crystalandcomp.com/2013/10/best-mom-advice-101313/.
I made it for dinner and it definitely hit the spot. Thanks for the feature! Going to check it out now.
Yummy, can’t beat a good sausage casserole, one of my favorite meals….Thanks for sharing…
Simon
Thanks, Simon!
Do you think this could be frozen? Not sure do to the milk.
I haven’t tried it myself with this particular recipe but I think it will do fine in the freezer. I’ve frozen eggs that contain milk before and they heated up well.
So glad you posted this! One of my son’s teachers gave me this recipe several years ago to make for a classroom party, and it was delicious. It’s actually on my Christmas morning meal plan this week, along with some mini pecan sticky buns.
This recipe would definitely pair well with pecan sticky buns!
I make this every year but am always disappointed in the soggy bread. So this year I used dried crouton strips made at my local grocery store and it was terrific, no sogginess!
I made it with hashbrowns. It was delicious and simple!
How much hash browns did you use? Did you use frozen hash browns?
Can this be prepared the night night before and baked in the morning?
That’s actually the traditional way to do it, so that’ll work out great. 🙂
This was great, without a doubt, but would love for it to be fluffier eggs wise, and I would suggest lowering the amount of pepper. It was very overpowering.
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If using hasbrowns, are they added in the mixturevovernight or scattered over the bottom of the dish? Thank you
hey sandra.. did u make it with hashbrowns? what did u do and how did it turn out.. thinking of making it tomorrow before church.. thank u in advance
I made this dish for my wife in Berlin and she loved it. This perfect for waking up to a nice breakfast casserole cooked by your husband. TLC also made this dish wonderful. Thanks
Did you bake/crisp hashbrowns first, then add egg moisture and bake again, or ?
This was delicious and there wasn’t any left! So easy to make and ingredients on hand! I will definitely be making this again!
Thanks so much, Jera!! Glad you liked it! We appreciate you taking the time to comment!
Could you make this in muffin tins? If so, how long would you suggest to cook?
Andrea! Love that idea! Start at 20 minutes and add on, is what I would do. You will be looking for the egg to set and solidify that it is completely done! I love the idea and that fact that you could do this and freeze them for the week ahead!! You’ve got me thinking now!