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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.

egg casserole with sausage baked in on a white plate.


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 in sausage egg casserole laid out on a marble counter.

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

  1. Oven & Pan: Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
egg casserole with sausage baked in on a white plate.

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

Can you cook the sausage the night before?

Yes, drain the fat and store in the refrigerator.

What cheese is best in egg casserole?

Any kind you like! I love cheddar, Monterey Jack, or mozzarella in this.

Can I add other flavoring to sausage egg bake?

You can add green chilis or Italian seasoning for more flavor.

How do you keep eggs warm while finishing breakfast?

If the casserole finishes before the rest of the meal, cover it with aluminum foil until ready to serve.

egg casserole with sausage baked in on a white plate.

Sausage Egg Casserole Recipe

3.75 from 245 votes
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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving

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
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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

Use any kind of sausage and any kind of cheese!
If your casserole browns too quickly, tent with foil. My oven tends to bake hotter on top, so I often do this to make sure it cooks all the way through without getting too brown.

Recipe Nutrition

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


Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating




55 Comments

  1. Loved this Cheesy Egg Sausage Casserole recipe! It worked just fine the gluten free flour, and the consistency was perfect – not too dense but still holding together with a nice custardy feeling. The Tilimuk aged cheddar cheese I used also was a great flavor boost as well! Thank you!

  2. Really easy, so tasty, was better the next day. I should have cut back on the salt as the sausage and cheese plus the salt made it a touch too salty for me, but that is a letter of individual taste. I’ll cut it in half next time and let others salt on their own.

  3. I made this for the Easter Breakfast at church. It went over very well and had a request for the recipe. What I really liked about this recipe it used NO bread. I’ll be making this one again. Than you Dorothy/Crazy for Crust for sharing your recipe.

  4. Made this morning and a huge hit with my family. Loved that is was both quick, easy and delicious. I will definitely make this again.

  5. Made it exact to the recipe (loosely measured cheese and pepper). Perfect as is, and love to tinker. Everyone in the family ate it up, and boy do I have a couple picky eaters.

  6. This is the best egg casserole I’ve ever made. I’ve made it 4x now, and my family also loves it. We can make it for any meal and it can be eaten fresh or reheated.
    Some notes are that while it’s perfect as is, when I’m making it to eat daily for breakfast, I don’t add the butter and I add spinach, just so I can start the day with some veggies. (You could even add spinach and feta (which is my favorite omelet.) Definitely don’t have to make those modifications, but if you want it a little lighter, it still turns out perfectly.