Egg Sausage Casserole ~ loaded with eggs, sausage and cheese. Bake right away OR prep the day before and bake in the morning for a delicious, hearty breakfast!
I’ve been making this Egg Sausage Casserole for many years now starting back when we had a cottage and often had overnight guests needing a good breakfast the next morning.
I’d assemble it the day before, refrigerate and bake it in the morning while I sipped my first cup of coffee. You can also make and bake it right away too if that works better for you.
It’s a hearty breakfast casserole loaded with perfectly cooked eggs, crumbled sausage and cheese (the way my family likes it), but it’s easy to customize with your favorite meats and vegetable – no meat at all.
The original breakfast casserole recipe came from my brother-in-law who couldn’t believe I’d never tasted one. His recipe was delicious, easily fed our good size group and opened up a whole new world of easy breakfasts to me.
Since then I’ve added other ingredients ~ sautéed onions, bell peppers and different kinds of cheese – as well as dill and parsley because fresh herbs add tons of flavor to any recipe.
If you like the idea of waking up to this but a 9×13 pan of it seems like too much, you can freeze leftovers (see below) or just halve the recipe and bake in a smaller casserole dish.
what’s in this egg sausage casserole?
- cooking spray
- shredded cheese (combination sharp cheddar, smoked gouda, monterey jack, havarti)
- breakfast sausage
- bell pepper
- american cheese
- salt and pepper to taste
how to make egg sausage casserole:
I prefer a blend of cheeses and usually go with sharp Cheddar and smoked Gouda. You can use any of your favorites you have on hand such as Monterey, Havarti or even a Pepper Jack if you like a kick. These grated cheeses are in addition to a bit of American cheese for extra creaminess.
Very lightly spritz a 9×13 baking dish with cooking spray then sprinkle the flour over the top along with 1/4 cup of the grated cheeses then set it aside. This forms a thin crust on the bottom of the casserole.
In a large skillet crumble in the sausage and cook over medium heat breaking up any large clumps. When the sausage is almost finished cooking, add the diced onions and bell peppers then continue cooking until the sausage is no longer pink.
Drain any excess grease then layer the sausage mixture over the cheese and half of the remaining cheese over the sausage.
Whisk the eggs, milk and dill in a medium size mixing bowl, season with salt and pepper to taste then evenly pour over the top of the casserole. Dot the cubed American cheese over the top of the casserole then sprinkle the remaining grated cheese.
To bake the next morning, cover and refrigerate (up to 24 hours). Remove the casserole from the refrigerator 20 minutes before baking.
To bake right away, transfer to the oven and bake at 350°(uncovered) 40-45 minutes or until slightly puffy and set. A butter knife inserted should come out clean from the center of the casserole.
variations to this recipe:
There are many ways to customize this recipe – here are a few:
- Different cheeses like Havarti dill, Monterey jack, Feta or even Pepper Jack!
- Bulk up the vegetables with spinach and/or mushrooms
- Add frozen hash brown cubes
can you freeze egg sausage casserole?
Yes – this casserole freezes really well. I cut it into single serving squares, wrap each one in plastic wrap then place in a freezer-safe zip top bag.
When I’m ready to eat, I reheat the squares slowly in the microwave at reduced power until they’re hot.
what goes with this casserole?
Warm toast or biscuits are always a welcome side, as well as:
Winter Fruit Salad – Loaded with fresh seasonal fruits and drizzled with a light honey-poppy seed dressing. Bright, crisp, delicious!
Sunrise Mimosas – just 3 ingredients ~ orange juice, prosecco + grenadine for a delicious, jazzed up cocktail that’s the ultimate addition to brunch at home!
French Toast Casserole – for a larger crowd try making both savory and sweet breakfast casseroles. French Toast Casserole takes classic French Toast to the next level and can also be made ahead of time. It starts with brioche bread baked in an eggy mixture and topped with a crumbly cinnamon-sugar pecan topping.
If you tried this Egg Sausage Casserole recipe or any other on the blog then I’d love to hear from you with a comment or a bunch of stars!
Egg Sausage Casserole
- cooking spray
- 2 tablespoons all purpose flour
- 1 1/2 cups grated cheese blend of sharp cheddar, gouda or other cheese of your choice - or a combination of cheeses
- 16 ounces breakfast sausage crumbled
- 1 small onion diced
- 1 1/2 cups bell pepper (any color) diced
- 12 large eggs
- 1 cup milk 2% used
- 1 teaspoon dill (dry or fresh) same amount
- salt and pepper to taste.
- ¼ pound American cheese cubed
- Lightly spritz a 9×13 baking dish with cooking spray then sprinkle the flour and 1/4 cup grated cheese on the bottom of it and set it aside.
- In a large skillet crumble in the sausage and cook over medium heat breaking up any large clumps. When the sausage is almost finished cooking, add diced onions and bell peppers. Cook until the sausage is no longer pink then drain any excess grease and layer the sausage over the cheese/flour base.
- Sprinkle half of the remaining cheese over the sausage.
- Whisk the eggs, milk and dill in a medium size mixing bowl, season with salt and pepper to taste then evenly pour over the top of the sausage. Dot the cubed American cheese over the top then sprinkle the remaining grated cheese.
- To bake the next morning, cover and refrigerate (up to 24 hours). Remove the casserole from the refrigerator 20 minutes before baking.
- Bake at 350°(uncovered) 40-45 minutes or until slightly puffy and set. A butter knife inserted should come out clean from the center of the casserole.