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glass casserole dish filled with the sausage egg and cheese casserole
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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.
Course Breakfast
Cuisine American, Christmas, Holiday
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 501kcal
Author Ginny

Ingredients

  • 1 lb Ground Sausage
  • 6 Eggs
  • 1 tsp Garlic
  • 2 cups Milk
  • Salt and Pepper to taste
  • 1 ½ cups Shredded Cheddar Cheese reserve ½ 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 covered for 30 to 40 minutes. Remove the cover the last 10 minutes or so to help it brown up.

Video

Notes

I recommend using a 9x13 baking dish, however any casserole dish that's large enough to fit the mixture will work. 
Substitute hash browns if you don't want to use bread.
Cook this until it reaches 160 degrees. Definitely use a food thermometer here.
Freeze leftovers for up to three months.  Defrost and reheat in the oven for about 20-25 minutes or in the microwave for about two minutes.
This stays good in the refrigerator for up to 3-4 days. 
To make this in muffin tins: Use a measuring cup to add the mix to muffin tins.  Set the timer for 20 minutes and adjust from there. You will look for the egg to set and solidify to show it is completely done! I love the idea and that fact that you could do this and freeze premeasured breakfasts for the week ahead. 

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