I made a Sausage and eggs casserole with savory sausage, melty cheddar, and a clever low-carb swap that will make you curious to read on.

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I didn’t plan on loving a morning dish this much, but my Sausage Egg And Cheese Breakfast Casserole kept nagging at me. Packed with breakfast sausage and shredded sharp cheddar cheese, it feels like a secret for anyone who hates fluff and wants real flavor.

Folks online tag it as Breakfast Casserole No Hashbrowns and sometimes call it Breakfast Egg Sausage Casserole, and both names make sense cause it does what’s promised with zero fuss. There’s cheeky little surprises in each bite that made me do a double take, you’ll probably taste them too once you try it.

Ingredients

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Breakfast sausage: rich in protein and fat, savory, can be high in sodium though
Large eggs: excellent protein, vitamins D B12, add structure and creaminess when baked
Sharp cheddar: tangy, melts well, adds protein and fat but lots of flavor
Heavy cream: makes custardy texture, high in fat, not much nutrients otherwise
Yellow onion: brings sweetness and some fiber, low calorie, brightens savory dishes
Red bell pepper: crunchy sweetness, vitamin C boost, colorful and fresh tasting
Parsley: mild herb, freshens flavors, tiny vitamin content, mostly for brightness not bulk
Kosher salt and pepper: simple seasoning, enhances flavors, doesn’t add calories

Ingredient Quantities

1 lb breakfast sausage, bulk or removed from links

12 large eggs

1 cup heavy cream

3 cups shredded sharp cheddar cheese, divided

1 small yellow onion, finely diced

1 small red bell pepper, seeded and diced (optional)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley

1 tablespoon butter or oil

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish with the 1 tablespoon butter or oil, set aside.

2. In a large skillet over medium heat cook 1 lb breakfast sausage, breaking it up with a spatula, until browned and cooked through about 6 to 8 minutes.

3. If there is a lot of fat, carefully drain most of it leaving a little for flavor. Add the finely diced 1 small yellow onion and the diced 1 small red bell pepper if using, and cook until softened about 4 minutes; stir in 1/2 teaspoon garlic powder.

4. In a large bowl whisk together 12 large eggs, 1 cup heavy cream, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley until well blended.

5. Stir the cooked sausage and veggies into the egg mixture, then fold in 2 cups of the shredded sharp cheddar cheese, reserving 1 cup for the top.

6. Pour the mixture into the greased baking dish and spread evenly, then sprinkle the reserved 1 cup of shredded cheddar over the top.

7. Bake for 35 to 45 minutes until the center is set and the top is golden; dont worry if the center is a little jiggly it will finish setting as it rests. If the edges brown too fast loosely tent foil over the dish for the last 10 minutes.

8. Let the casserole rest about 10 minutes before slicing so it firms up and serves cleaner.

9. Make ahead tip: you can assemble it the night before, keep covered in the fridge and bake next morning adding about 10 minutes to the bake time. Leftovers keep in the fridge 3 to 4 days or freeze portions for later.

Equipment Needed

1. 9 by 13 inch baking dish, greased with the butter or oil
2. Large skillet or frying pan (about 12 inch) for browning the sausage
3. Large mixing bowl for whisking the eggs and cream
4. Whisk for beating the eggs, cream and seasonings
5. Spatula or wooden spoon for breaking up sausage and stirring
6. Chef knife and cutting board for dicing the onion and bell pepper
7. Measuring cups and spoons for the cream, cheese and seasonings
8. Oven mitts and a sheet of aluminum foil for tenting if the edges brown too fast

FAQ

Q: Can I make this ahead of time? A: Yes, you can assemble it the night before, cover and refrigerate up to 24 hours, then bake straight from the fridge. If it's already baked, it keeps well in the fridge for 3 to 4 days.

Q: Can I freeze it? A: Yep. For best texture freeze after baking, wrapped well, up to 2 to 3 months. You can also freeze the uncooked, assembled casserole in a freezer safe dish for about a month, thaw overnight in the fridge before baking.

Q: What can I substitute for heavy cream or cheddar? A: Use whole milk or half and half if you want lighter results, it just won't be as rich. Sharp cheddar can be swapped with Monterey Jack, Colby, or a mixture of cheeses. If cheese is salty cut back on the added kosher salt.

Q: Do I need to brown the sausage first? A: Yes brown and crumble the sausage, drain excess grease, then mix into the egg base. Browning adds flavor and helps keep the casserole from getting greasy.

Q: What pan size and baking time should I use? A: Use a 9×13 inch baking dish. Bake at 350 F for about 35 to 45 minutes or until the center is set and just slightly jiggles, or an instant read thermometer reads about 160 F. Let it rest 10 minutes before cutting so it firms up.

Q: How many does this serve and any quick hacks? A: Serves about 8 to 10. Hacks: if you want a heartier, bread-y casserole stir in 3 to 4 cups cubed day old bread to soak up the custard. If you hate soggy bits, toss the bread cubes in a little oil and toast first. And always taste the egg mix for seasoning before you bake.

Sausage Egg And Cheese Breakfast Casserole Recipe Substitutions and Variations

Breakfast sausage – swap for ground pork seasoned with a pinch of sage and black pepper, or lean ground turkey (brown it well and add a little extra salt), or plant based breakfast crumbles for a vegetarian option.
1 cup heavy cream – use 1 cup whole milk plus 3 tbsp melted butter for similar richness, or use half and half, or one 12 oz can of evaporated milk (same volume) for a slightly denser custard.
Sharp cheddar – sub in Colby or Monterey Jack for milder melt, Pepper Jack if you want a little kick, or Swiss for a nuttier, creamier finish; use same amount (3 cups).
Yellow onion / red bell pepper – swap onion with shallot or 3 sliced green onions, bell pepper can be replaced with frozen diced peppers or a handful of sautéed mushrooms, or just 1 tsp onion powder if you’re out of fresh veg.

Pro Tips

– Dont toss all the fat from the sausage, but dont leave it greasy either — blot most with paper towels or pour off into a heatproof container, leaving just enough to coat the pan so flavors stay bold.
– Use freshly shredded cheddar if you can, pre-shredded has stuff in it that makes the cheese not melt as smooth; also sprinkle half the top cheese in the last 5 minutes of baking or give it a quick broil to get a nice crust.
– Skip guessing doneness, use an instant read thermometer — egg casseroles should reach about 160°F in the center; if you dont have one, look for the middle to be just a little jiggly, not wet.
– For easy breakfasts make this in a muffin tin or freeze slices flat between parchment sheets, then reheat covered in the oven so it warms thru without getting rubbery, or zap portions in the microwave for 60 to 90 seconds for a quick meal.

Sausage Egg And Cheese Breakfast Casserole Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I made a Sausage and eggs casserole with savory sausage, melty cheddar, and a clever low-carb swap that will make you curious to read on.

Servings

servings

Calories

596

kcal

Equipment: 1. 9 by 13 inch baking dish, greased with the butter or oil
2. Large skillet or frying pan (about 12 inch) for browning the sausage
3. Large mixing bowl for whisking the eggs and cream
4. Whisk for beating the eggs, cream and seasonings
5. Spatula or wooden spoon for breaking up sausage and stirring
6. Chef knife and cutting board for dicing the onion and bell pepper
7. Measuring cups and spoons for the cream, cheese and seasonings
8. Oven mitts and a sheet of aluminum foil for tenting if the edges brown too fast

Ingredients

1 lb breakfast sausage, bulk or removed from links
12 large eggs
1 cup heavy cream
3 cups shredded sharp cheddar cheese, divided
1 small yellow onion, finely diced
1 small red bell pepper, seeded and diced (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon butter or oil

Directions

Preheat oven to 350 F and grease a 9 by 13 inch baking dish with the 1 tablespoon butter or oil, set aside.
In a large skillet over medium heat cook 1 lb breakfast sausage, breaking it up with a spatula, until browned and cooked through about 6 to 8 minutes.
If there is a lot of fat, carefully drain most of it leaving a little for flavor. Add the finely diced 1 small yellow onion and the diced 1 small red bell pepper if using, and cook until softened about 4 minutes; stir in 1/2 teaspoon garlic powder.
In a large bowl whisk together 12 large eggs, 1 cup heavy cream, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley until well blended.
Stir the cooked sausage and veggies into the egg mixture, then fold in 2 cups of the shredded sharp cheddar cheese, reserving 1 cup for the top.
Pour the mixture into the greased baking dish and spread evenly, then sprinkle the reserved 1 cup of shredded cheddar over the top.
Bake for 35 to 45 minutes until the center is set and the top is golden; dont worry if the center is a little jiggly it will finish setting as it rests. If the edges brown too fast loosely tent foil over the dish for the last 10 minutes.
Let the casserole rest about 10 minutes before slicing so it firms up and serves cleaner.
Make ahead tip: you can assemble it the night before, keep covered in the fridge and bake next morning adding about 10 minutes to the bake time. Leftovers keep in the fridge 3 to 4 days or freeze portions for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.