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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.
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 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
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.
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.
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.
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
- My favorite Cinnamon Roll Recipe is homemade and fast!
- London Broil
- Fluffy Pancake Recipe
- Cheesy Egg Casserole is my first version of this recipe!
- Green Chile Egg Casserole is a classic.
- Egg Muffins are everyones favorite!
- Meatball Casserole
Wow this casserole is amazing. I made it today for a brunch party we were hosting and I was nervous because I’ve never made it before. I was just hoping the casserole lived up to its excellent reviews. I got so many comments on how good it was. I’m so glad that Dorothy notated that you can’t taste the cottage cheese because I seriously dislike cottage cheese. But she is right โ the taste is completely undetectable and it really adds to the overall consistency of texture. I followed the recipe exactly as given. Awesome dish!
Tasted great! I made a double batch one with spinach and mushrooms. I recommend ingredients be room temperature. The butter mixture coagulated when added to the eggs, so I warmed it all up to remix. Turned out fine.
So good and easy. Simple to add some veggies and still tasty.
Love the sausage & egg casserole. Thank you for sharing!
Made this for family today! We all absolutely loved it! Wish I would have taken a picture as it was gorgeous!
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