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This Cheesy Sausage Egg Casserole is the perfect low-stress breakfast for your next brunch or holiday morning. Made with just 6 simple ingredients and no bread, it is a naturally low-carb and keto-friendly option that everyone will love. Best of all, you can prep it the night before so all you have to do is pop it in the oven when you wake up.
Remember my Christmas Eggs? This is another version of that recipe, but with SAUSAGE! Goodness knows, this was a HIT.
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?)
This sausage egg casserole is full of eggs and sausage and cheese and 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. Since it has no bread and is full of cottage cheese for extra protein, this is a low-carb breakfast casserole too!
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.
- Cottage Cheese is having a moment but I’ve been adding it to my breakfast casseroles for years! It adds body and protein and more cheesy flavor.
- 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.
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Make Ahead Sausage Egg Casserole
You have 3 options to make your morning as simple as possible!
- Assemble the entire casserole the night before. Cover with plastic wrap and store in the fridge. Let it come to room temperature while you’re preheating the oven.
- Prep the night before: measure out the flour, cheese, spices, etc. Then simply crack your eggs and mix it all the morning of.
- 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 Favorite Variations
- Add vegetables: onions, peppers, mushrooms, spinach, anything you like. It’s best to pre-cook the vegetables (or use leftovers from dinner).
- Switch up the cheese and use Swiss or pepper jack or mozzarella.
- Add diced green chilis.
- Use turkey or pork sausage.
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.
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.
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