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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
- 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 Video
Recipe Notes
Recipe Nutrition
- My favorite Cinnamon Roll Recipe is homemade and fast!
- London Broil
- Fluffy Pancake Recipe
- Cheesy Egg Casserole is my first version of this recipe!
- Green Chile Egg Casserole is a classic.
- Egg Muffins are everyones favorite!
- Meatball Casserole
Last Updated on December 18, 2023
Can I use bundt pan or 9×9 pan to make this? Do I have to adjust the baking time? Thank you!
This is a family favorite. Its super easy & reheats very well. I normally make two pans if I am cooking this. Question: How much protein does this recipe have?
I’ve made MANY of these types of casseroles, but this one is the best! Just made it yesterday for a brunch to watch the World Cup Final and it was devoured! YUM!!
Loved this breakfast. I am gluten intolerant so I replaced the all purpose flour with almond flour, reduced the baking powder to 1/2 tsp and added 1/4 tsp xanthan gum. My husband and I are truck drivers, he suggested we try freezing it and bringing it with in the truck. Delicious recipe.
It was yummy! But instead of 1 lb. Sausage, I used what I had- leftover taco meat. Chopped asparagus, half of a baked potato, spinach leaves and cooked cauliflower florets.
Hi Dorothy, love the recipe. It reminds me so much of a bake that my mum made. I added mushrooms, spinach, and used a combination of jack cheese and English cheddar, and I cut back on a the sausage by 1/2.
I do have a small concern with the nutrition information listed. How can there be 20 grams of sugar per serving and yet only 4 grams of carbohydrates per serving? Is it 2 grams of sugar per serving?
Warm regards,
E
This was delicious! Followed the instruction to a T with the replacement of mozzarella for the cheddar cheese.
Didn’t add anything other than what was on the main ingredient list and it was outstanding!
Thank you
Awesome I didn’t use cottage cheese just shredded cheddar and mozzarella
I substituted ricotta for the cottage cheese and mild Italian sausage for the breakfast sausage. Molto bene.
I’m making this for the 6th time in a week and a half. It’s fantastic Dorothy!! I add no salt cottage cheese, thaw some spinach and pat dry with paper towel. Next cut up a can of mushrooms into small pieces so that those who don’t prefer them won’t no they’re included.(Adds great flavor too). Some ladies from my church who I consider seasoned bakers of egg casseroles love this recipe. My wife loves it, my neighbor and her hubby loves it… need I go on?? I made one for a store meeting last year and the eggs were runny. Yuckko!! Well, that was then. Thank you, Tom
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