This post may contain affiliate links. For more information, read my disclosure policy.
This Cheesy Sausage Egg Casserole is the ultimate low-stress breakfast for your next holiday morning or weekend brunch! Made with just 6 simple ingredients and absolutely no bread, it is a light, fluffy, and high-protein dish that everyone will love. Whether you are looking for a lower carb option or just a reliable dump and bake breakfast, this casserole is a crowd-pleasing hit that can be prepped the night before.
This easy, 6-ingredient sausage egg casserole yields 12 servings and takes only 10 minutes of active prep time. It features a high-protein, bread-free base made from eggs, cottage cheese, and breakfast sausage. The recipe is naturally low carb and can be prepped 24 hours in advance and baked in a 9×13-inch pan for a simple holiday breakfast.
I can tell you this egg casserole tastes AMAZING: there is never any left whenever I serve it – it’s always a hit, no matter when I make it or what I put inside. (Remember when I used green chiles?) When I serve brunch I like to serve something sweet, like cinnamon rolls or French toast. Since it has no bread and is full of cottage cheese for extra protein, this is a low-carb breakfast casserole too!
What makes this sausage egg casserole unique is my secret ingredient trick: cottage cheese. Instead of using bread to add bulk, the cottage cheese melts into the eggs, creating an incredibly creamy texture and a boost of protein without the heavy carbs. This is a variation of my famous Christmas Eggs recipe, but loaded with savory breakfast sausage and plenty of melted cheese. It’s the perfect savory balance to a sweet breakfast spread.
Ingredients for the Best Sausage Egg Casserole
- For the best results, use bulk breakfast sausage (the kind sold in a roll) rather than links. Browning the sausage with some diced onions or bell peppers is an easy way to elevate the savory flavor profile. Because this recipe doesn’t rely on bread fillers, the quality of your sausage and cheese really shines through.
- Melted butter gives tons of flavor to the recipe.
- Using cottage cheese in an egg casserole is a professional technique for increasing moisture and protein without adding flour or bread. During the baking process, the cottage cheese curds melt and emulsify with the eggs, resulting in a velvety, souffle-like texture that remains soft even after reheating.
- Shredded cheddar cheese is my favorite for this one, but you can use your favorite cheese. Sharp cheddar cheese is also amazing.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Make Ahead Sausage Egg Casserole
To save time on busy mornings, you can assemble this entire casserole the night before. Brown the sausage and whisk the egg mixture as directed, then store it covered in the refrigerator for up to 24 hours. For the best results, let the dish sit at room temperature for 15 minutes before popping it into the preheated oven.
You can also bake and cool ahead of time. Slice and freeze slices wrapped in plastic. Then it’s easy to grab for a simple breakfast. Reheat in the microwave or air fryer.
Dorothy’s Expert Tips for Breakfast Casseroles
- Because this recipe contains a high ratio of cheese and eggs, the top can occasionally brown faster than the center sets. If you notice the edges getting too dark, simply tent the pan loosely with aluminum foil halfway through the baking time. This traps steam and ensures the middle cooks through without burning the top.
- You know egg casserole is done when it no longer rolls in the center. It should be 160-165°F when tested with an instant read thermometer.
- You can easily vary this recipe with bacon or any breakfast meat, add veggies or any kind of cheese.
Sausage Egg Casserole Recipe
Recipe Video
Ingredients
- 1 pound (453g) bulk breakfast sausage
- ½ cup (113g) butter melted
- 1 (16 ounce/454g) package cottage cheese
- 2 cups (228g) shredded cheddar cheese (or mozzarella or Monterey Jack)
- ¼ cup (31g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 10 large eggs lightly beaten
Instructions
- Preheat oven to 375°F. Spray a 9×13” pan with nonstick cooking spray.
- Cook breakfast sausage in a medium skillet over medium-high heat, breaking into crumbles. Cook until no longer pink. Transfer to a plate covered with paper towels and pat away the excess fat. Cool at least 10 minutes.
- Stir together butter, cottage cheese, cheddar cheese, flour, baking powder, pepper, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy). Stir in cooked and cooled sausage.
- Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
Recipe Notes
Recipe Nutrition
How To Make Sausage Egg Breakfast Casserole
- Crumble sausage and cook in a large skillet over medium-high heat. Cook until no longer pink.
- Whisk the eggs in a large bowl until completely mixed.
- Add butter, flour, baking powder, pepper, and salt into the eggs.
- Add cottage cheese.
- Add the shredded cheese and crumbled sausage.
- 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.
FAQ
Yes, drain the fat and store in the refrigerator.
Any kind you like! I love cheddar, Monterey Jack, or mozzarella in this.
If the casserole finishes before the rest of the meal, cover it with aluminum foil until ready to serve.
Yes, you can add about 1 cup of sautéed vegetables like bell peppers, onions, or mushrooms to the sausage mixture for extra flavor and nutrition.
Absolutely. You can assemble the entire casserole, cover it with plastic wrap, and store it in the refrigerator overnight before baking the next morning.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
The cottage cheese is what provides the creamy texture and high protein in this bread-free version. If you omit it, the texture will be more like a standard baked egg dish rather than a fluffy casserole.
so good!
Glad you like it!
I make this recipe a lot, and I love it! I use chicken sausage to save a few calories and low fat cottage cheese. I also use whatever shredded cheese I have on hand. I M retired but I don’t always know what to have for breakfast. I make this and I eat it all week. I may share a piece with my husband. It is delicious and heats up nicely in the microwave for a few days.
Thanks for sharing, Helen! Glad you like it!
Featured In
Rate This Recipe
Recipe Ratings without Comment