Cheesy Egg Sausage Casserole

4.58 from 26 votes
JUMP TO RECIPE

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.

Pin it now to save for later

Pin Recipe
slice of sausage egg casserole on white plate

That time I edited photos and got really mad at myself for not throwing some parsley in the shot. Like…could these photos BE MORE BROWN? (Said in Chandler’s voice.) Sigh.

But then I remembered that I made this casserole for brunch and had 15 hungry people waiting for me to photograph the casserole already. So…I have an excuse why I forgot the garnish.

I can tell you, even though it’s kind of an ugly brown casserole it tastes AMAZING: there was none left at the end of the party. This egg casserole is always a hit, no matter when I make it or what I put inside. (Remember when I used green chiles?)

Why we love this Egg Sausage Casserole

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!

overhead shot of sausage egg casserole in pan

Brunch is such a fun thing to host. It’s great at any holiday (Easter, Christmas, Mother’s Day) and is always fun and full of great food. If you’re looking for an easy brunch egg casserole, this is the one for you. Everyone loved it and it’s full of sausage and cheese and the perfect potluck meal.

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.

We all know I’m not cooking big breakfasts before 11am…even with a mimosa.

Cheesy Sausage Egg Casserole is an easy egg recipe full of cheese and sausage that comes together in minutes. There’s no bread in this recipe and everyone loves it!

Ingredients for Sausage Egg Casserole

  • Sausage: I use 1 pound 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.
  • 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

1. Oven & Pan: Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.

2. Prep the Sausage: 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.

3. Mix the eggs: 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.

4. Bake: 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.

slice of sausage egg casserole on plate

How to Store Egg Breakfast Casserole

This is best served fresh, but you can store leftovers covered in the refrigerator for 3 days.

How to Freeze Egg Bake Casserole

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!

FAQ

  • You can cook your sausage the night before. Make sure to drain the fat.
  • I used cheddar cheese but you can use mozzarella or Monterey Jack too.
  • Add some green chiles or Italian seasoning for even more flavor!
  • I hate cottage cheese, so if you think it’s a weird ingredient, don’t worry. It’s just for body and cheesy flavor, you won’t notice it’s there.

Also try these for breakfast:

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Egg Sausage Casserole

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!
4.58 from 26 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving

Ingredients

  • 1 pound bulk breakfast sausage
  • 1/2 cup butter melted
  • 1 16 ounce package cottage cheese
  • 2 cups shredded cheddar cheese
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 10 eggs lightly beaten

Instructions

  • Preheat oven to 400°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

Use any kind of sausage and any kind of cheese!

Nutrition Information

Serving: 1serving | Calories: 403kcal | Carbohydrates: 4g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 226mg | Sodium: 681mg | Fiber: 2g | Sugar: 20g

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword casserole, sausage

Tools for success:

I just love egg casseroles and can’t wait to try a copycat Cracker Barrel Ham and Egg Casserole, Aimee’s Cheesy Overnight Egg Casserole, or Karen’s Bacon and Egg Casserole!

**Did you make this recipe? Don’t forget to give it a star rating below!**

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




43 CommentsLeave a comment or review

  1. I had to do a triple take on the recipe to realize it wasn’t calling for a 116 oz package of cottage cheese lol. When using 2 numbers consecutively, grammatically you should write the first number with words to prevent confusion (e.g. one 16 ounce package instead of 1 16 ounce package). Aside from that near disaster, the recipe was phenomenal and the whole family loved it 🙂

  2. Thank you so much for this recipe! It was delicious and filling! Easy prep after a long day at work with great results!

  3. Wow this casserole is amazing. I made it today for a brunch party we were hosting and I was nervous because I’ve never made it before. I was just hoping the casserole lived up to its excellent reviews. I got so many comments on how good it was. I’m so glad that Dorothy notated that you can’t taste the cottage cheese because I seriously dislike cottage cheese. But she is right – the taste is completely undetectable and it really adds to the overall consistency of texture. I followed the recipe exactly as given. Awesome dish!

  4. Tasted great! I made a double batch one with spinach and mushrooms. I recommend ingredients be room temperature. The butter mixture coagulated when added to the eggs, so I warmed it all up to remix. Turned out fine.