Sausage Egg and Cheese Casserole

Sausage Egg and Cheese Casserole

This crustless sausage egg and cheese casserole is made with pork breakfast sausage, peppers, onion, cheddar, and a creamy egg mixture. It bakes in a 9x13-inch dish and serves 12.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: Sausage egg and cheese casserole

Servings: slices

Author: Lee Funke

Equipment

9x13-inch casserole dish
Large skillet
Large mixing bowl
Whisk

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 9x13-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 and break it apart with a spatula. Cook for 6–7 minutes, until it is lightly browned but still slightly pink; it will finish cooking in the casserole.
Add the onion and red bell pepper. Cook for 3–4 minutes, until the vegetables are softened.
Transfer the sausage and vegetables to the prepared casserole dish and spread them into an even layer.
Add the eggs, heavy cream, sour cream, salt, and black pepper to a large bowl. Whisk until completely combined.
Stir 1½ cups of the shredded cheddar into the egg mixture. Pour the mixture over the sausage and vegetables in the casserole dish.
Bake for 30 minutes. Sprinkle the remaining ½ cup cheddar over the top, then bake for another 15–20 minutes, until the egg mixture in the very center is fully cooked with no wet or unset area. If the top begins to brown before the center is done, loosely tent the dish with foil.
Remove the casserole from the oven and let it cool slightly, until it slices cleanly. Cut into 12 slices and serve.

Notes

Make ahead: Assemble and refrigerate the unbaked casserole overnight. Bake it directly from the refrigerator; a chilled casserole dish may require additional baking time, so rely on the fully cooked center.
Substitutions: Equal amounts of another ground meat, plant-based ground, raw diced vegetables, or shredded cheese may be used. Replace up to half of the heavy cream with 2% or whole milk, or swap plain Greek yogurt 1:1 for sour cream.
Storage: Refrigerate the fully baked casserole in an airtight container for 3–5 days. Reheat individual slices until warmed through. Freezer guidance is omitted because it was not tested.
Nutrition: Nutrition is calculated per complete slice using the original pork sausage, heavy cream, sour cream, and cheddar version; the casserole makes 12 slices.

Nutrition