Ultimate Cheesy Sausage Breakfast Casserole Recipe in Minutes

There’s nothing like waking up to the smell of sizzling sausage and melted cheese wafting through the house – trust me, this Cheesy Sausage Breakfast Casserole has been my family’s Sunday morning tradition for years. My kids actually get excited to wake up when they know it’s baking! What I love most is how ridiculously easy it is – just toss everything together, pop it in the oven, and you’ve got a hearty, delicious breakfast that feeds a crowd. Whether it’s Christmas morning or just a regular weekend, this casserole never fails to bring everyone to the table with happy faces.

Why You’ll Love This Cheesy Sausage Breakfast Casserole

Let me tell you why this casserole has been my go-to for years – it’s the trifecta of perfect breakfast food:

• Effortless mornings: Prep takes just 10 minutes – perfect for when you’re half-awake and need coffee more than complicated steps
• Crowd-pleasing flavors: That combo of savory sausage, melty cheese, and fluffy eggs? Absolute magic that even picky eaters can’t resist
• Endlessly adaptable: Add veggies, swap meats, change up cheeses – it’s like a breakfast canvas for your cravings
• Makes everyone happy: Works for lazy weekends, holiday brunches, or meal prep – plus reheats like a dream

Ingredients for Cheesy Sausage Breakfast Casserole

Here’s everything you’ll need to make this satisfying breakfast masterpiece – I always double-check my fridge before starting:

• Meat: 1 lb uncooked breakfast sausage (casings removed – trust me, nobody wants to bite into those!)
• Eggs & Dairy: 6 large eggs (beaten), 1 cup shredded cheddar cheese (sharp is my favorite), 1/2 cup milk (whole milk makes it extra creamy)
• Seasonings: 1/2 teaspoon each of salt, garlic powder, and onion powder (the flavor trifecta), 1/4 teaspoon black pepper
• Optional Boosters: 1/2 cup each diced bell peppers and onions (I use the frozen pre-diced kind when I’m lazy)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – this recipe is super flexible! Turkey sausage works beautifully if you want it leaner. For dairy-free, use your favorite plant-based cheese and almond milk. My sister adds a handful of spinach (frozen works too!) for extra greens. Gluten-free? You’re already safe – just skip adding bread if that’s your plan. The key is keeping the egg-to-filling ratio balanced so everything sets properly.

How to Make Cheesy Sausage Breakfast Casserole

This is where the magic happens – follow these simple steps and you’ll have a golden, cheesy masterpiece ready before the coffee’s finished brewing!

Step 1: Cook the Sausage

First, crank your oven to 375°F (190°C) – trust me, you want it hot and ready. While it heats, grab your favorite skillet and brown that sausage over medium heat, breaking it into little crumbles with your spatula as it cooks. I like mine with some crispy bits! Once it’s no longer pink (about 5-7 minutes), drain the excess grease – unless you’re feeling extra indulgent. This is when I toss in those diced peppers and onions if I’m using them, just for a quick 2-minute sauté.

Step 2: Whisk the Egg Mixture

In your biggest mixing bowl (I use my grandma’s old yellow one), beat those eggs like you mean it – you want them completely uniform with no streaks. Pour in the milk, then sprinkle all those lovely seasonings right on top. Give it a vigorous whisk until everything’s perfectly blended. The mixture should look smooth and slightly frothy – that’s how you know it’s ready to embrace all that sausage goodness.

Step 3: Combine & Bake

Now for the fun part – dump your sausage (and veggies if using) into the egg mixture, then shower it with that glorious shredded cheese. Stir just enough to distribute everything evenly. Pour this happy mixture into your greased 9×13 baking dish (a little non-stick spray never hurt anybody). Slide it into your preheated oven and let it work its magic for 25-30 minutes. You’ll know it’s done when the edges are golden and the center barely jiggles – like set Jell-O, not liquid. Don’t overbake it or you’ll lose that perfect creamy texture!

Tips for the Perfect Cheesy Sausage Breakfast Casserole

After making this casserole more times than I can count, here are my foolproof secrets for the best results every single time:

• Patience pays: Let it rest 5 minutes after baking – those precious minutes let the eggs set perfectly so you get clean slices instead of a scramble
• Cheese matters: Splurge on full-fat cheddar – the extra creaminess makes all the difference (though I won’t judge if you sneak in some pepper jack for heat!)
• Grease is your friend: Really coat that baking dish – I use butter for the corners where cheese likes to stick
• Watch the clock: Set a timer for 25 minutes and check – overbaked eggs turn rubbery and sad

Variations to Try

Oh, the possibilities! This casserole is like a breakfast playground – here are my favorite ways to mix it up when I’m feeling creative (or just cleaning out the fridge):

• Potato power: Toss in a cup of frozen hash browns for extra heft – they soak up the egg beautifully
• Cheese swap: Try pepper jack for kick or Swiss for something milder (my aunt swears by gruyère)
• Meat madness: Spicy Italian sausage or even crumbled bacon sends flavor through the roof
• Veggie boost: Mushrooms, spinach, or even roasted red peppers add color and nutrition

The best part? No matter what you add, it still comes out delicious – just keep the total mix-ins to about 2 cups max so everything sets properly.

Serving & Storing Your Cheesy Sausage Breakfast Casserole

This beauty deserves a proper presentation! I love slicing big squares and serving them with fresh berries or a simple arugula salad – the bright flavors balance the richness perfectly. Toast or English muffins on the side never hurt either. Leftovers? They’ll keep beautifully in the fridge for 3 days (if they last that long!). Just cover tightly with foil or transfer to containers. To reheat, pop a slice in the microwave for 30-45 seconds or warm it gently in a 300°F oven for about 10 minutes. Pro tip: Sprinkle a little extra cheese before reheating for that just-baked magic all over again!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving – but remember, nutrition varies based on your exact ingredients. These are estimates per generous slice (based on 6 servings):

• Calories: 320
• Protein: 20g (hello, morning energy!)
• Carbs: 4g
• Fat: 24g

Using turkey sausage or reduced-fat cheese? Your numbers will be lower – but I say life’s too short to skip the good cheddar!

FAQs About Cheesy Sausage Breakfast Casserole

Q1. Can I freeze this breakfast casserole?
Absolutely! Just bake it first, let it cool completely, then wrap tightly in plastic wrap and foil. It’ll keep beautifully for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat at 300°F for about 20 minutes – easy breakfast solved!

Q2. Can I make it the night before?
My favorite trick! Prep everything the night before – cook the sausage, whisk the eggs, combine it all in the baking dish (just don’t bake yet). Cover and refrigerate overnight. In the morning, pop it straight into a preheated oven – you might need to add 5-10 extra minutes since it’s cold.

Q3. What if I don’t eat pork?
No problem at all! Turkey sausage works wonderfully (I like the spicy kind). You could also use chicken sausage, crumbled veggie sausage, or even skip the meat entirely and load up on veggies instead.

Q4. Why did my casserole turn out watery?
This usually happens if the eggs weren’t fully set before pulling it out. Next time, bake until a knife inserted near the center comes out clean. Also, make sure to drain your sausage well – that extra grease can make things soggy.

Share Your Feedback

I’d love to hear how your Cheesy Sausage Breakfast Casserole turns out! Did your family devour it like mine always does? Share your stories or favorite twists in the comments below! For more great recipes, check out RecipeTin Eats or explore our recent posts.

Print