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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 recipe

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. 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 Needed

  • Sausage: I use 1 lb bulk breakfast sausage
  • Butter: use 1/2 cup melted butter
  • Cottage Cheese: Don’t be scared!! I don’t like cottage cheese but I love it in this recipe – you won’t even know it’s there. It adds body and protein and more cheesy flavor.
  • Cheese: shredded cheddar cheese is my favorite for this one, but you can use your favorite cheese. Sharp cheddar cheese is also amazing.
  • Eggs: you need eggs, obviously! I use 10 large eggs

Click to see the recipe card below for full ingredients & instructions!

process shot of sausage egg casserole.
process shot of sausage egg casserole.
process shot of sausage egg casserole.
process shot of sausage egg casserole.
process shot of sausage egg casserole.
process shot of sausage egg casserole.

How To Make Sausage Egg Breakfast Casserole

  1. Crumble sausage and cook in a large skillet over medium-high heat. Cook until no longer pink.
  2. Whisk the eggs in a large bowl until completely mixed.
  3. Add butter, flour, baking powder, pepper, and salt into the eggs.
  4. Add cottage cheese.
  5. Add the shredded cheese and crumbled sausage.
  6. 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.

Expert Tips

  • You can also add cooked onion, bell peppers, and/or mushrooms to the egg mixture. Change up the flavor as you like!
  • Allow it to sit for 10 minutes before slicing.

Storing Leftovers

  • Store leftovers in an airtight container in the refrigerator. 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!
  • You can also freeze slices in sandwich bags.
  • You can make it ahead: 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.

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!

Recipe Video

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving
Rate RecipePrint Recipe

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 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
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below



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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3.75 from 245 votes (210 ratings without comment)

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Recipe Rating




57 Comments

  1. Hi Dorothy, love the recipe. It reminds me so much of a bake that my mum made. I added mushrooms, spinach, and used a combination of jack cheese and English cheddar, and I cut back on a the sausage by 1/2.
    I do have a small concern with the nutrition information listed. How can there be 20 grams of sugar per serving and yet only 4 grams of carbohydrates per serving? Is it 2 grams of sugar per serving?
    Warm regards,
    E

    Reply

  2. This was delicious! Followed the instruction to a T with the replacement of mozzarella for the cheddar cheese.
    Didn’t add anything other than what was on the main ingredient list and it was outstanding! 
    Thank you 

    Reply

  4. I substituted ricotta for the cottage cheese and mild Italian sausage for the breakfast sausage. Molto bene. 

    Reply

  5. I’m making this for the 6th time in a week and a half. It’s fantastic Dorothy!! I add no salt cottage cheese, thaw some spinach and pat dry with paper towel. Next cut up a can of mushrooms into small pieces so that those who don’t prefer them won’t no they’re included.(Adds great flavor too). Some ladies from my church who I consider seasoned bakers of egg casseroles love this recipe. My wife loves it, my neighbor and her hubby loves it… need I go on?? I made one for a store meeting last year and the eggs were runny. Yuckko!! Well, that was then. Thank you, Tom

    Reply