I remember the first time I made this sausage egg and cheese casserole—it was a lifesaver on a busy holiday morning. With so much going on, I needed a stress-free, hearty breakfast that could feed the whole family. This casserole is incredibly easy and perfect for making ahead, whether it’s Christmas morning, weekend brunch, or any time you want comfort without the fuss.
Table of Contents
Why You’ll Love This Easy Sausage Egg and Cheese Casserole
- Completely Foolproof: With my tips, you’ll never end up with a watery or rubbery casserole. It comes out perfectly every time.
- Perfect for Meal Prep: Make it ahead of time or freeze it for busy mornings that need a quick warm-up.
- Incredibly Versatile: Works with any sausage you love, with or without bread, making it adaptable to your preferences.
- Feeds a Crowd: This recipe easily serves a family or a group, making it your go-to for gatherings or potlucks, much like an Ultimate Twice Baked Potato Casserole.
Key Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that deliver all the creamy, savory flavor you want. Sour cream adds a rich creaminess and moisture without making the casserole watery, while sharp cheddar cheese brings a bold, melty flavor that mild cheeses just can’t match. Smoked beef bacon adds a rich, smoky depth, and fresh green onions and bell peppers give it brightness and texture.
How to Make Sausage Egg and Cheese Casserole: A Step-by-Step Guide
- Preheat your oven to 350 degrees and grease a 9×13’’ pan with cooking spray. Preparing your pan is essential for an easy cleanup and a perfect bake.
- Mix together eggs, sour cream, milk, shredded cheddar, kosher salt, and ground black pepper in a large bowl. Use an electric mixer on low speed, mixing just until everything is combined to keep the texture light.
- Cook the smoked beef bacon in a large skillet over medium heat. Break the bacon into small pieces as it browns, then drain most of the grease to keep the casserole from getting greasy. Add the cooked bacon to the egg mixture.
- Sauté diced green and red bell peppers with chopped green onions in the same skillet for 2–3 minutes. This adds flavor and moisture without sogginess. Stir them into the bowl with the eggs and bacon.
- Pour the mixture into the greased baking pan and bake for 35-50 minutes. The edges should be set while the center stays just barely jiggly—this means it’s perfectly cooked with creamy eggs inside.
- Store leftover casserole in the fridge and enjoy within 3-4 days. Reheat individual slices in the microwave for a quick breakfast or snack.
Pro-Tips to Guarantee a Perfect Casserole (Troubleshooting Guide)
| Problem | Likely Cause | The Simple Fix |
|---|---|---|
| Watery/Soggy Casserole | Too much liquid; bacon grease | Drain bacon well; don’t overuse milk or sour cream |
| Rubbery or Spongy Eggs | Overmixing eggs or overbaking | Mix eggs just until combined; bake until edges set only |
| Casserole is Flat | Insufficient rising ingredients | Use full amount of eggs and cheese; avoid skipping steps |
How to tell when it’s perfectly cooked: The edges will be fully set and golden, and the center should have a slight jiggle. An internal temperature of about 160°F ensures safe and perfect doneness.
Variations and Substitutions
| Variation | Ingredients/Notes |
|---|---|
| Base Recipe | Smoked beef bacon, cheddar, sour cream, bell peppers, green onions |
| Spicy Chorizo & Pepper Jack | Substitute sausage with spicy chorizo and cheddar with pepper jack cheese |
| Classic Bacon & Swiss | Use regular bacon and Swiss cheese instead of cheddar |
| Veggie-Lover’s | Add spinach and mushrooms; omit meat or substitute with veggie sausage |
| Dairy-Free | Use oat milk and dairy-free cheese alternatives |
| Vegetarian | Use plant-based sausage crumbles for protein |
Make-Ahead and Freezing Instructions
- Make-Ahead: Assemble the casserole in the pan, cover tightly with plastic wrap, and refrigerate overnight. Bake including the full baking time the next morning.
- Freezing: Wrap the casserole first with plastic wrap, then with aluminum foil to prevent freezer burn.
- To bake from thawed: Let it thaw in the refrigerator overnight, then bake at 350°F for 35-50 minutes until set.
- To bake from frozen: Bake at 350°F for 60-75 minutes, checking that the edges are set and the center just jiggles.
What to Serve with Your Sausage Egg Casserole
Create a brunch spread by pairing the casserole with:
- A vibrant fresh fruit salad for a touch of sweetness and color
- Flaky homemade or store-bought biscuits for buttery goodness
- A simple coffee cake that adds a sweet balance to the savory casserole
Check out my other recipes for more brunch ideas to complete your menu, such as an Ultimate Foolproof Cheesy Hashbrown Casserole or a Foolproof Hash Brown Breakfast Casserole.
Storing and Reheating Leftovers
Store leftover sausage egg and cheese casserole in an airtight container in the fridge for 3-4 days. For a quick meal, reheat single slices in the microwave, covered loosely with a paper towel, until warmed through.
Sausage Egg and Cheese Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F and spray a 9×13 inch pan with cooking spray.
- In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and ground black pepper; mix on low speed with an electric mixer until just combined.
- Heat a large skillet over medium heat, then add the smoked beef bacon and cook until browned, breaking it into small pieces. Drain most of the grease, then add the cooked bacon to the egg mixture.
- Add the diced bell peppers and green onions to the same skillet and sauté for 2-3 minutes. Transfer the sautéed vegetables to the bowl with the egg mixture and stir everything to combine.
- Pour the entire mixture into the greased 9×13 inch pan and bake for 35-50 minutes, or until the edges are set and the center is just barely jiggly.
Notes
Frequently Asked Questions (FAQ)
Can I use a different type of sausage?
Absolutely! This casserole works wonderfully with a variety of sausages including pork, turkey, Italian sausage, or plant-based alternatives. Each brings its own unique flavor to the dish.
What’s the best cheese for a breakfast casserole?
Sharp cheddar is my top choice because it melts well and adds a rich, bold flavor. However, Swiss, pepper jack, or mozzarella can also be great depending on your preference.
Can I make this sausage egg and cheese casserole with bread?
Yes! You can add a layer of bread cubes at the bottom of the pan. This creates a strata-like texture that soaks up the egg mixture beautifully
