Name: Sausage Breakfast Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 package breakfast sausage (12 ounces); 12 large eggs; 2 cups shredded cheddar cheese; ¾ cup heavy whipping cream; 1 tablespoon Frank’s Red Hot Sauce; Salt and pepper to taste; 2 tablespoons green onions (sliced, optional garnish)

Breakfast for dinner is a regular thing at our house, and this Sausage Breakfast Casserole is one I make often. I actually make it for dinner more often than for breakfast, and my whole family loves it every time! It’s sausage, eggs and cheddar baked together in one dish, with a splash of Frank’s RedHot for a little kick.

Square of sausage breakfast casserole on a white lace plate with a fork, the baking dish behind it

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Here's the quick version of how it comes together. This sausage egg casserole couldn't be simpler to put together, and there's no bread, hash browns or crescent rolls to deal with. Cooked breakfast sausage goes in the bottom of a 9x13 dish, then a dozen eggs whisked with heavy cream, hot sauce and shredded cheddar cheese get poured right over the top. It bakes up into fluffy eggs with lots of cheese and a savory sausage layer on the bottom, and it cuts into neat squares. It's a great make-ahead breakfast casserole for weekend brunch or a hearty dinner on a busy weeknight.

What You'll Learn

How to make a sausage, egg and cheese casserole with no bread or potatoes.
How to get it ready the night before so busy mornings are easy.
How to tell when the eggs are set all the way to the center.
How to store, freeze and reheat the leftovers.

Why My Family Loves It

The hot sauce doesn't make it spicy. Instead, it just wakes up the eggs, and my kids dig right in. I love it because it only takes seven ingredients and one baking dish, and most of the time is hands-off while it bakes. Since there's no bread in it, it's also naturally low carb, so it makes a nice lighter option.

You don't have to plan a day ahead, but you can put it together the night before and bake it in the morning, so the work is done before anyone is even out of bed.

Need an easy dinner for later in the week? Try my White Chicken Chili with Rotisserie Chicken.

Baked sausage breakfast casserole in a white 9x13 dish topped with sliced green onions

Ingredients You'll Need

Breakfast sausage: One 12-ounce package of ground breakfast sausage. I use Jimmy Dean, and their hot sausage adds even more kick.
Large eggs: A full dozen. They're the base of the casserole and hold everything together.
Shredded cheddar cheese: Two cups get whisked right into the eggs, so every bite is cheesy. Sharp cheddar cheese gives the most flavor.
Heavy whipping cream: This keeps the eggs rich and tender instead of rubbery. Whole milk works in a pinch, but the eggs won't be quite as rich.
Frank's RedHot: Just a tablespoon. It adds a little kick without taking over.
Salt and black pepper: To taste. The sausage and cheese are already salty, so go easy.
Green onions: Optional, but sliced green onions on top add color and a fresh bite.

Plated square of sausage, egg and cheddar casserole with a bite taken out

How to Make Sausage Breakfast Casserole

Step one: Preheat the oven to 350°F.

Step two: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it into sausage crumbles with a wooden spoon as it cooks. Cook until it's no longer pink, about 5 to 7 minutes. Then spread the cooked sausage over the bottom of a 9x13-inch casserole dish.

Step three: Crack the eggs into a large bowl and whisk them. Next, whisk in the heavy cream, hot sauce, shredded cheddar cheese, salt and pepper. Pour the egg mixture over the sausage and spread it out evenly.

Step four: Bake uncovered for 30 to 40 minutes, until the casserole is firm and cooked through. Let it cool slightly, sprinkle the green onions over the top and serve it warm.

Close-up of a cut casserole square showing the sausage layer under fluffy eggs and cheese

Substitutions and Variations

Sausage: Turkey sausage, hot sausage, maple sausage, Italian sausage or chorizo all work. Crumbled cooked bacon is good too.
Cheese: Use pepper jack cheese for more heat, or Monterey Jack, Colby Jack, mozzarella or Swiss for a milder flavor.
Peppers: I often saute a couple of diced bell peppers, like a red bell pepper and a green one, in the skillet after the sausage and spread them over it in the dish. They add color and a little sweetness.
Other vegetables: Chopped spinach, mushrooms or green chiles work too. Cook watery vegetables like spinach or mushrooms first so the casserole doesn't turn soggy.
Spice: Add more hot sauce or a few diced jalapeños if your family likes it hot. A teaspoon of dry mustard or Dijon mustard in the egg mixture adds a nice tang.

My Best Tips

Make it the night before: Brown the sausage, spread it in the dish and pour the egg mixture over the top. Cover it tightly with plastic wrap and refrigerate it, then bake it the next morning. This overnight breakfast casserole is great for Christmas morning. Let it sit at room temperature while the oven heats, and plan on a few extra minutes of baking time. Check the center before you pull it out.
Drain extra grease: If your sausage leaves a lot of grease in the skillet, drain it before it goes in the dish. Otherwise, the bottom can turn greasy.
Feeding a crowd: Make two batches in two 9x13 dishes instead of one deeper pan. That way, each one bakes in about the same time, but check both centers before you pull them out. Disposable aluminum pans are handy for potlucks and brunches.
Don't overbake: Take it out as soon as the center is set. Extra time in the oven dries out the eggs.

Spatula lifting a cheesy square out of the baking dish

What to Serve with It

My teens love their bread, so I usually serve this with a couple pieces of buttered toast on the side for them.

For a weekend brunch spread, pair it with a pan of Easy Biscuit Cinnamon Rolls for something sweet. When you're feeding a big group, my Biscuits and Gravy Casserole makes a hearty second option. Fresh fruit and a pot of coffee round it all out.

How to Store Leftovers

Refrigerator: Let the casserole cool, but don't leave it out longer than 2 hours. Then cover it or move it to an airtight container. It keeps in the fridge for 3 to 4 days.

Freezer: Cut the cooled casserole into individual portions and wrap each one in plastic wrap or foil. Put them in a freezer bag and freeze for 2 to 3 months for the best quality. Thaw them overnight in the fridge.

Reheating: Microwave a square for 1 to 2 minutes. To reheat the whole dish, cover it with foil and warm it in a 350°F oven. Either way, heat it until it's hot in the center (165°F).

Serving of egg and sausage casserole with green onions on a white plate

Sausage Breakfast Casserole FAQs

How do I know when it's done?

The edges set first, so check the middle. It's done when the center is firm and a knife inserted in the center comes out clean. For the most accurate check, an instant-read thermometer should read 165°F in the middle.

Do you bake breakfast casserole covered or uncovered?

Uncovered. That way, the cheesy top sets and turns golden brown. Only cover it with foil when you're reheating leftovers.

Why is my egg casserole watery?

Usually it's either underbaked or full of watery vegetables. Bake it until the center is firm, and cook vegetables like spinach or mushrooms before adding them. Draining greasy sausage helps too.

Is this breakfast casserole gluten free?

Yes. There's no bread or flour in it, and it's naturally gluten free. If you need to be strict, check the labels on your sausage and hot sauce, since brands can change.

Next time you need breakfast for dinner or an easy make-ahead brunch, grab a package of sausage and a dozen eggs. This easy Sausage Breakfast Casserole is a hearty breakfast that's simple and cheesy, with just enough kick from the hot sauce. I hope your family loves it as much as mine does!

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Ingredients

1 package breakfast sausage 12 ounces
12 large eggs
2 cups shredded cheddar cheese
¾ cup heavy whipping cream
1 tablespoon Frank’s Red Hot Sauce
Salt and pepper to taste
2 tablespoons green onions sliced, optional garnish

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Add sausage, breaking meat apart with a wooden spoon, and cook until meat is thoroughly cooked and no longer pink, about 5-7 minutes. Spread the cooked sausage over the bottom of a 9x13-inch casserole dish.
Add eggs to a large bowl and whisk. Whisk in the cream, hot sauce, and shredded cheddar cheese. Pour the egg mixture over the sausage and spread evenly.
Bake until firm and cooked through, 30 to 40 minutes.

Notes

Make ahead: Assemble, cover and refrigerate overnight, then bake. A cold casserole may need a few extra minutes, so check that the center is set.

Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Breakfast, Dinner

Cuisine: American

Keyword: breakfast casserole with sausage, egg and sausage casserole, make ahead breakfast casserole, sausage and egg casserole, sausage breakfast casserole

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