When I crave a satisfying and not-too-heavy breakfast, my go-to is this hearty sausage egg casserole. It delivers all the savory, cheesy goodness I love, but with minimal carbs. What’s great is how quickly it comes together. Often, I assemble it the night before, making it a breeze to bake in the morning – ideal when you need an easy sausage breakfast casserole that can feed a crowd.
There’s nothing quite like a delicious breakfast casserole to kickstart my morning! My favorite recipes are the make-ahead kind. They require minimal effort to prepare, but always impress everyone at the table and taste absolutely fantastic. This classic sausage, egg, and cheese breakfast casserole is brimming with protein and comforting flavors. It only takes about 10 minutes to prepare using a few pantry staples. It’s become a family favorite for big brunches and holiday gatherings, and I’m confident your family will love it too!
Table of Contents
- Recipe Highlights
- Key Ingredients and Tips
- How to Make Sausage Egg Casserole
- Expert Tips for the Best Casserole
- Serving Suggestions for Your Casserole
- Storage Notes: Keeping Your Casserole Fresh
- Frequently Asked Questions
- More Breakfast Recipes to Enjoy
Recipe Highlights: Why You’ll Love This Sausage Egg Casserole
Low(ish) Carb, Big Flavor: Unlike many breakfast casseroles loaded with potatoes or grains, this recipe skips those ingredients but remains satisfyingly hearty. The savory sausage, tangy mustard, and sweet peppers really stand out without heavy carbs weighing it down.
Protein Powerhouse: While this casserole minimizes carbs, it maximizes protein with plenty of eggs, cheese, and sausage. Each serving boasts about 20-25 grams of protein, keeping you full and supporting muscle health.
Meal Prep Masterpiece: This recipe shines as a make-ahead option in two ways: you can assemble it the night before, refrigerate it, and bake it in the morning; and the leftovers are fantastic! I like storing it in an airtight container and enjoying a piece each morning throughout the week.
Key Ingredients and Tips for the Perfect Sausage Egg Casserole
- Breakfast sausage: I prefer using traditional ground pork sausage. However, if you’re catering to a group that enjoys some heat, feel free to use spicy pork sausage instead.
- Bell pepper: I like using red bell pepper for its vibrant color, but any color of bell pepper will work.
- Scallions: I separate the green stalks from the white root section. Why? I sauté the white and light green ends with the sausage to release and enhance their flavor, then add the more delicate dark green ends later for a pop of color.
- Shredded cheddar cheese: I always recommend grating sharp cheddar cheese by hand, straight from the block. It tastes better and avoids the extra preservatives often found in pre-shredded cheese.
- Eggs: Allow the eggs to sit at room temperature for a few minutes to remove the chill from the refrigerator. Cold eggs take longer to cook and can affect the overall baking time.
- Half & half: This makes the egg base incredibly rich and fluffy! While you can substitute with whole milk or 2% milk, the breakfast casserole won’t be quite the same.
- Dijon mustard: A spoonful of mustard adds a little something special. I like Dijon mustard for its extra spice and tang, but yellow mustard also provides a nice burst of flavor. Use whichever you prefer!
- Spices: A blend of dried dill, garlic powder, salt, and pepper enhances the savory flavors while adding a touch of brightness for balance.
How to Make Sausage Egg Casserole: A Step-by-Step Guide
For complete ingredient quantities, detailed instructions, storage tips, and a video tutorial, see the printable recipe card at the bottom of this post.
Get Started: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a 9×13 inch casserole dish with non-stick cooking spray. Chop the bell pepper and scallions into evenly sized pieces.
Cook the Sausage: Grab your favorite large cast iron skillet (any large skillet works). Place it over medium-high heat on the stovetop. Add the ground pork sausage and use a slotted wooden spoon to cook, breaking it into smaller crumble. Cook until browned, with no pink remaining. Push the cooked sausage to the side, add the chopped white parts of the scallions and bell peppers, and sauté for about 5 minutes, until softened. Once the vegetables are soft, mix the ground pork back in and continue to cook for one more minute.
Use the slotted spoon to transfer the cooked sausage and vegetable mixture to the prepared baking pan. Distribute it in an even layer, without packing it down. The egg mixture needs to seep into all the nooks and crannies.
Make the Egg Mixture: While the sausage cools in the baking pan, whisk together the eggs, half-and-half, mustard, and spices in a large mixing bowl.
Now, whisk thoroughly until well combined! You can use a standard wire whisk, but a hand-operated mixer helps minimize wrist strain.
Assemble the Casserole: Evenly sprinkle the shredded cheddar cheese over the sausage and vegetables. Carefully and slowly pour the egg mixture over the top, ensuring it covers the entire casserole. Gently tilt the dish slightly to help the egg mixture settle into all the crevices.
Bake Immediately or Save for Later: If you’re preparing this in advance to bake the next morning, cover the baking pan with plastic wrap and refrigerate.
Otherwise, bake uncovered. Place the sausage breakfast casserole in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the edges are set and lightly golden brown, and the cheese on top is fully melted.
Expert Tips for the Best Sausage Egg Casserole
- Uniform Cuts and Crumbles: Aim for bell pepper pieces that are roughly the same size as the cooked sausage crumbles. This provides a more balanced bite with the perfect ratio of savory sausage and sweet pepper.
- Don’t Pack It Down: Spread the cooked sausage evenly across the bottom of the baking dish, but avoid pressing it down tightly. The egg mixture needs to be able to distribute itself throughout the casserole.
- Let It Cool: While it’s tempting to dive in immediately, allow the sausage egg casserole to rest for at least 5 minutes after removing it from the oven. The egg base firms up as it cools, making it easier to slice and serve neatly.
Serving Suggestions for Your Sausage Egg Casserole
This baked breakfast or brunch casserole provides all the protein you need. However, if you’d like to add some carbohydrates, consider serving it alongside any of these simple breakfast recipes:
- Sweet Potato Hash (Potatoes O’Brien)
- Baked Hash Browns
- Crispy Smashed Potatoes
- Golden Pan-Fried Potato Cakes
- Homemade Pancakes
Storage Notes: Keeping Your Sausage Egg Casserole Fresh
As I mentioned, the leftovers are fantastic! Store cooled individual portions of the casserole in an airtight container in the refrigerator for 3-4 days.
It also freezes exceptionally well. If you intend to freeze the entire casserole after baking, make sure to assemble it in a disposable aluminum pan. This ensures it can safely transition from the cold freezer to the hot oven. Wrap it in a layer of aluminum foil, followed by plastic wrap. Alternatively, you can store individual pieces in freezer bags, or wrap them in plastic wrap and then aluminum foil. Frozen casserole pieces can last for up to 3 months.
To thaw individual pieces of the frozen sausage breakfast casserole, transfer them to the refrigerator overnight. Then, microwave in short intervals until heated through.
To bake the entire casserole from frozen, first remove the plastic wrap layer, but leave the aluminum foil in place. Bake in a preheated oven for 40-50 minutes, removing the aluminum foil during the last 10 minutes to allow the top to brown and crisp up again.
Frequently Asked Questions About Sausage Egg Casserole
Can I make it with other proteins?
Absolutely! Feel free to experiment with different types of ground sausage, such as turkey, chicken, or even a plant-based sausage alternative.
Do I need to cover it while baking?
No need to cover the casserole while baking. Leaving it uncovered will allow it to develop a beautiful golden-brown top.
Can I halve the recipe?
Certainly! Simply halve all the ingredients and assemble the sausage egg casserole in an 8×8 or 9×9 inch baking dish.
More Breakfast Recipes to Enjoy
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Sausage Breakfast Casserole
Video
Ingredients
- 2 pounds ground pork breakfast sausage
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions, chopped (greens and whites separated)
- 2 cups shredded cheddar cheese or cheese blend
- 12 large eggs
- 1 cup half & half
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch (3 quart) baking dish. Butter the inside of the pan on all sides, or spray it generously with cooking oil spray. Chop the bell pepper and scallions.
- Set a skillet over medium heat. Add the pork sausage. Stir and cook the pork sausage, until it’s fully brown, breaking it into small pieces with a wooden spoon. Then push the sausage to the edges of the pan and add the scallion whites and bell pepper to the skillet. Stir and sauté the onions and peppers for 3-5 minutes until soft, then mix into the sausage and turn off the heat.
- Scoop the sausage mixture into the prepared baking dish with a slotted spoon. Spread it out into an even layer. Allow the sausage to cool.
- In a medium mixing bowl, combine the cracked eggs, half-and-half, Dijon mustard, dried dill, garlic powder, ¾ teaspoon salt, and ½ teaspoon cracked black pepper. Whisk well.
- Add the green onion tops and shredded cheese to the sausage mixture in the pan. Gently tossed to combine and spread out in an even layer. Pour the egg mixture evenly over the top of the sausage mixture.
- Bake for 40-45 minutes, or until the edges are golden brown and the center is puffed. Allow the casserole to cool for at least 5 minutes, then cut and serve.
Notes
It also freezes very well. If you plan to freeze the whole thing after baking, be sure to assemble it in a disposable aluminum pan so the dish can go from the cold to the hot oven without any issue. Wrap it in a layer of aluminum foil, followed by plastic wrap. Or place individual pieces in ziploc freezer bags, or wrap pieces in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
Thaw pieces of frozen sausage breakfast casserole in the refrigerator overnight, then microwave in short bursts until heated through.
To bake the entire thing from frozen, first remove the plastic wrap layer, but keep the aluminum foil on. Bake in the preheated oven for 40-50 minutes, uncovering the casserole in the last 10 minutes or so to brown and crisp the top again.
Nutrition
Calories: 400kcal,
Carbohydrates: 3g,
Protein: 22g,
Fat: 33g,
Saturated Fat: 13g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 13g,
Trans Fat: 0.2g,
Cholesterol: 244mg,
Sodium: 693mg,
Potassium: 319mg,
Fiber: 0.3g,
Sugar: 2g,
Vitamin A: 881IU,
Vitamin C: 14mg,
Calcium: 190mg,
Iron: 2mg