Easy Sausage Breakfast Casserole

This easy sausage breakfast casserole is one of those recipes that makes mornings simpler.

With sausage, eggs, cream, and plenty of cheddar cheese, it only takes a few basic ingredients to put together, and it’s filling enough to serve as the main dish for breakfast or brunch.

I’ve made this casserole for Christmas breakfast for years, but it also works well for Sunday mornings, overnight guests, or anytime you want breakfast ready without a lot of work first thing in the morning.

One of my favorite things about it is that you can assemble the whole casserole the night before, refrigerate it, and bake it in the morning.

And if you’re following a Trim Healthy Mama eating plan, this is a THM-S breakfast option.

Why You’ll Love This Recipe

• Just 5 ingredients: You only need sausage, eggs, cream, salt, and cheese.
• Easy to make ahead: Assemble it the night before and bake it the next morning.
• Great for feeding a family: One 9×13-inch casserole makes 6–8 servings.

Ingredients

• Sausage – Pork or turkey breakfast sausage both work well. Cook and drain the sausage before adding it to the casserole.
• Eggs – Eight large eggs make up the base of the casserole.
• Heavy cream – Gives the eggs a richer, creamier texture. Half-and-half should also work if that’s what you have on hand.
• Cheddar cheese – A cup of shredded cheddar adds plenty of cheesy flavor.
• Salt – A small amount seasons the egg mixture. Depending on how salty your sausage and cheese are, you can adjust this to taste.

How to Make Sausage Breakfast Casserole

Step 1. Preheat the oven to 350°F.

Step 2. Add 1 roll of pork or turkey sausage to a skillet and cook over medium heat, breaking it apart as it cooks. Continue cooking until the sausage is completely cooked through, then drain any excess grease.

Step 3. In a large mixing bowl, whisk together 8 large eggs, ½ cup heavy cream, and ¼ teaspoon salt until well combined.

Step 4. Pour the egg mixture into a 9×13-inch casserole dish.

Step 5. Sprinkle the cooked sausage evenly over the egg mixture.

Step 6. Sprinkle 1 cup shredded cheddar cheese evenly over the top.

Step 7. Bake uncovered at 350°F for 30–40 minutes, or until the casserole is set in the center.

Let the casserole cool for a few minutes before slicing and serving.

Recipe Variations

This is an easy breakfast casserole to change depending on what you have in the refrigerator.

You can add about 1 cup of vegetables, such as chopped bell peppers, onions, broccoli, mushrooms, or spinach. Fresh or frozen vegetables can work.

Cooked bacon can also be used in place of the sausage. For a little heat, try adding jalapeños or diced green chiles.

You can also change up the cheese. Pepper Jack would add a little spice, while Monterey Jack or a cheddar blend would keep the flavor mild.

Storage

Allow leftover breakfast casserole to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.

Individual slices can be reheated in the microwave until hot throughout. You can also cover the casserole and warm it in the oven at 325°F until heated through.

Frequently Asked Questions

More Breakfast Ideas

• Homemade Freezer Breakfast Sandwiches
• Sourdough Pumpkin French Toast Casserole
• Asparagus Goat Cheese Tart With Sourdough Crust
• Dutch Puff Pancake (9 x 13 size)