Sausage Egg and Cheese Casserole
Published 11/6/2022
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This sausage egg and cheese casserole recipe comes together with just a few ingredients and is the perfect breakfast to serve a crowd!
Egg Sausage and Cheese Casserole = Perfect for the Holidays!
If you’re looking to make a simple breakfast recipe to serve a crowd, this Sausage, Egg, and Cheese Casserole is just the ticket.
One of my favorite holiday recipes is a classic egg bake. One that’s fluffy, packed with ingredients, and easy to make. This cheesy breakfast casserole is all of the above. It comes together easily and is truly the perfect breakfast to serve a large family.
Why you’ll love it!
- Easy swaps
- Serves a crowd
- Simple instructions
- Perfect for a gathering/the holidays
Featured Ingredients
- Breakfast sausage: in this recipe, we’re using a pork breakfast sausage. Feel free to use any kind of ground sausage you can find.
- Veggies: the veggies featured in this recipe are onions and peppers — classic.
- Eggs: you’ll need 1 dozen large eggs.
- Cream: cream is used to make this egg casserole nice and fluffy. Feel free to sub all or half for a lower-in-fat milk such as 2% or whole milk.
- Sour cream: sour cream adds a tang and creaminess to the bake.
How to Make a Sausage Egg and Cheese Casserole
Cook Breakfast Sausage
First, cook the breakfast pork sausage over medium/high heat until most of the pink is gone.
Add Veggies
Add in the peppers and onions and continue cooking for 6-7 minutes. Then, transfer everything into a greased casserole dish.
Whisk Liquids
Whisk the eggs, heavy cream, sour cream, salt, and pepper in a large bowl. Then, add shredded cheddar cheese and mix again.
Combine
Pour the egg mixture on top of the meat mixture and mix to combine.
Bake
Bake for 30 minutes. Then top with the remaining ½ cup of shredded cheddar. Bake for another 15-20 minutes. If you notice the egg bake starting to brown, tent it with a piece of tin foil to prevent burning.
Can I make this sausage egg and cheese casserole ahead of time?
You can absolutely prep this egg breakfast casserole ahead of time. Simply make it the night before and refrigerate until you’re ready to bake it the next morning.
Ingredient Swaps
Breakfast sausage —> pork, not your thing? Feel free to use any kind of ground meat. Heck, you could even use a plant-based ground to make this vegetarian.
Peppers and onion —> any kind of diced veggie will work for this egg casserole. Some ideas you could try include:
- Green onion
- Mushrooms
- Tomatoes
- Shallot
Shredded cheddar cheese —> while we love a good sharp cheddar cheese, you can sub for a few different cheeses:
- Cheddar cheese blend
- Mexican shredded cheddar
- Colby Jack cheese
- Mozzarella cheese
Heavy cream —> we recommend using at least 1/2 heavy cream and subbing the rest for either 2% milk or whole milk.
Sour cream —> instead of sour cream try using Greek yogurt.
Storage
Store leftover egg bake in an airtight container in the fridge for up to 3 days.
Sausage Egg and Cheese Casserole
Ingredients
- 2 tablespoons avocado oil
- 1 lb. ground pork breakfast sausage
- ½ medium yellow onion, diced
- 1 medium red bell pepper, diced
- 12 large eggs
- 1 cup heavy cream
- ½ cup sour cream
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 8 oz. shredded cheddar cheese, ~2 cups, divided
Instructions
- Preheat the oven to 350℉ and spray a 9×13-inch casserole dish with cooking spray. Set aside.
- Heat the avocado oil in a large skillet over medium/high heat.
- Add the ground breakfast sausage to the pan and break apart with a spatula while cooking. Cook until most of the pink is gone. About 6-7 minutes.
- Next, add the onions and peppers to the sausage and cook until the onions and peppers are softened. About 3-4 minutes.
- Transfer the sausage and peppers to the casserole dish and set aside.
- Place the eggs, heavy cream, sour cream, salt, and pepper into a large bowl and whisk together until everything is completely combined together.
- Add 1.5 cups of the shredded cheddar into the egg mixture and stir together. Pour the egg mixture over the sausage and pepper mix.
- Bake for 30 minutes. Then top with the remaining ½ cup of shredded cheddar. Bake for another 15-20 minutes. If you notice the egg bake starting to brown, tent it with a piece of tin foil to prevent burning.
- Remove from the oven and let the egg bake rest for 5-10 minutes before serving.
Tips & Notes
- Any cheese could be subbed for the cheddar in this recipe.
- We chose onions and peppers with this mixture. Equal amounts of other vegetables could be used. Broccoli, shredded carrots, and mushrooms would also be great in this recipe. Equally, this dish could be made vegetarian by omitting the breakfast sausage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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