My smaller batch Sausage and Egg Casserole is perfect for an easy comforting breakfast combining the best of breakfast with the perfect ratio of sausage to scrambled eggs. If you happen to have leftovers you will find this makes for a quick breakfast on the go.
If you are looking for an easy breakfast casserole my Sausage and Egg Casserole is about as basic and beginner as you can get. Whether you are an experienced cook or not I have faith you can execute this recipe with ease. With minimal ingredients this makes for a simple breakfast. I love to pair the egg bake with breakfast potatoes, fresh fruit, and even some bacon if I’m getting crazy. It is also ideal for hosting a brunch or even brinner (breakfast for dinner).
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Why This Recipe Works
Small Batch – Most breakfast casserole recipes you find are rather large. My smaller batch is perfect for a family of 2-5 that isn’t looking for a tremendous amount of food.
Quick Prep – With only 10 minutes of hands on prep, this breakfast is ideal for a slower morning when you just want to sip on coffee and read the paper. Or maybe you are making this before Church or work and school and need to get ready? Either way I love that it doesn’t take long to put together.
Leftovers – If you happen to have leftovers you can easily reheat them the next few days after and the casserole will tastes just as good.
Ingredients
- Sausage – I like to use ground breakfast sausage. I will cut half the roll for this casserole then as the eggs cook I cook the remainder into sausage breakfast patties using the same skillet I used to brown the sausage and.
- Eggs – I use 6 extra large eggs for this casserole. You are welcome to use more eggs if you’d like just know the sausage to egg ratio will not be the same.
- Seasonings – Salt, pepper and my secret ingredient, dijon mustard go into the egg mixture.
- Cheese – I like to use shredded cheddar cheese for this recipe. I only use a half cup, but if you love cheese feel free to use a whole cup. You can also use different types of cheese like colby jack, Italian blend, Mexican blend, or even pepperjack for a little kick.
Directions
Preheat the oven to 400 degrees Fahrenheit.
In a frying pan, cook breakfast sausage for about 10 minutes on medium-low heat, breaking the sausage into fine bite-size pieces.
While the sausage is cooking in a large bowl, beat eggs with heavy cream, Dijon mustard, salt, and pepper. Whisk until smooth. Then add in ¼ cup of the shredded cheese. Mix again.
Spray an 8×8 glass baking dish with non-stick cooking spray. Then add the egg mixture to the casserole dish followed by the cooked ground sausage and top with the remaining ¼ cup of shredded cheddar cheese.
Bake in the oven for 23-25 minutes at 400 degrees uncovered. Remove from the oven, cut into equal pieces and serve immediately.
Recipe FAQs
Here are a few of the most frequently asked questions when making my sausage egg and cheese casserole.
No, need to cover the egg bake. I always cook it without any aluminum foil on top. It allows it to get a nice golden crust on top as it cooks.
If you happen to have leftovers of the sausage egg casserole it will last for 3-4 days stored in an airtight container in the refrigerator.
Yes, you can freeze this recipe after it’s been cooked. I recommend cooking the casserole in an aluminum pan that can be cooled to room temp then placed in the freezer. I also recommend reducing the cook time by 5 minutes so when you go to reheat it — the eggs do not dry out.
You will also want to let the casserole thaw in the refrigerator for 24 hours prior to reheating and place on the counter 30-60 minutes before reheating to let the casserole get to room temperature. This is a perfect make-ahead breakfast if you are preparing for a new baby or maybe even surgery.
Tips & Tricks
New to cooking or maybe have never made a sausage breakfast casserole? Here are all my tips and tricks to ensure this recipe works for you.
- Larger Amount – Looking to feed a crowd? Simply double this recipe and use a 9×12 glass baking dish instead.
- Cooking Time – Cooking time may vary depending on the way your oven cooks plus how you like your eggs. I have found that 25 minutes is the perfect amount of time for my oven leaving the casserole moist and fluffy. If you like a dryer egg you may want to leave it in a little longer. Ultimately, you do not want the middle to be jiggly–you want the eggs to have set.
- Leftovers – This casserole is perfect to make on a Sunday, then reheat leftovers for a quick nutritious breakfast the next few day. Simply refrigerate any leftovers. You can reheat in the microwave in 30 second increments.
- Modifications –
- Cream Cheese – If I want to make the casserole creamier I sometimes will add in an additional half cup of whipped cream cheese
- Sour Cream – For a little tang I’ll add in a half cup of sour cream.
- Cream – If you find that you don’t have heavy cream on hand, no worries. You can substitute it with half and half or even milk.
- Veggies – Want to use up some veggies in the refrigerator? Some of the veggies that I like to add into this sausage and egg casserole are onion, bell pepper, and mushrooms. If I add the veggies into the casserole I will saute them with the sausage to ensure they are cooked through before adding it to the raw egg mixture. Make sure to cut them into-bite size pieces, too!
- Dairy Free – Make this casserole dairy free by omitting the heavy cream and cheese.
- Bread – To use up bread I have added a few slices of cubed bread into the egg mixture. This will also stretch the casserole a bit further especially when you are entertaining for a crowd.
Easy Breakfast Casseroles
Love an easy breakfast casserole? Try a few of my other favorite breakfast recipes.
If you make this Sausage and Egg Casserole recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Sausage and Egg Casserole
Ingredients
- ½ pound breakfast sausage
- 6 eggs
- ½ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese shredded
- Cooking spray
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a frying pan, cook breakfast sausage for about 10 minutes on medium-low heat, breaking the sausage into fine bite-size pieces.
- While the sausage is cooking in a large bowl, beat eggs with heavy cream, Dijon mustard, salt, and pepper. Whisk until smooth. Then add in ¼ cup of the shredded cheese. Mix again.
- Spray an 8×8 glass baking dish with non-stick cooking spray. Then add the egg mixture to the casserole dish followed by the cooked ground sausage and top with the remaining ¼ cup of shredded cheddar cheese.
- Bake in the oven for 23-25 minutes at 400 degrees uncovered. Remove from the oven, cut into equal pieces and serve immediately.
Notes
- Larger Amount – Looking to feed a crowd? Simply double this recipe and use a 9×12 glass baking dish instead.
- Cooking Time – Cooking time may vary depending on the way your oven cooks plus how you like your eggs. I have found that 25 minutes is the perfect amount of time for my oven leaving the casserole moist and fluffy. If you like a dryer egg you may want to leave it in a little longer. Ultimately, you do not want the middle to be jiggly–you want the eggs to have set.
- Leftovers – This casserole is perfect to make on a Sunday, then reheat leftovers for a quick nutritious breakfast the next few day. Simply refrigerate any leftovers. You can reheat in the microwave in 30 second increments.
- Modifications –
- Cream Cheese – If I want to make the casserole creamier I sometimes will add in an additional half cup of whipped cream cheese
- Sour Cream – For a little tang I’ll add in a half cup of sour cream.
- Cream – If you find that you don’t have heavy cream on hand, no worries. You can substitute it with half and half or even milk.
- Veggies – Want to use up some veggies in the refrigerator? Some of the veggies that I like to add into this sausage and egg casserole are onion, bell pepper, and mushrooms. If I add the veggies into the casserole I will saute them with the sausage to ensure they are cooked through before adding it to the raw egg mixture. Make sure to cut them into-bite size pieces, too!
- Dairy Free – Make this casserole dairy free by omitting the heavy cream and cheese.
- Bread – To use up bread I have added a few slices of cubed bread into the egg mixture. This will also stretch the casserole a bit further especially when you are entertaining for a crowd.
Darlene Carlo
I am making this this weekend. Can I add a layer of slices on bread on the bottom of the pan and then add the rest so there is a bite of bread in every bite?
Katie
Hi Darlene, sorry for the delayed response. I’ve never tried that before. Did you end up trying it, if so did it workout okay?
Aubrey
Just made this and mixed in some onion and frozen spinach into the sausage while cooking, came out perfectly! This is going into the meal prep rotation for a quick and healthy option!
Katie
Aubrey, I love the added veggies to the casserole! Thanks for taking the time to leave a comment.
anonymous
Bake for 30 minutes at 40 degrees or 400 degrees?
Katie
400 degrees! Thanks–great catch! I’ll update it now 😉
Nutmeg Nanny
I love a good casserole 🙂 this one looks fantastic! You can’t go wrong with sausage & egg!
Katie
Thanks Brandy! I agree–the guys loved it!
Tara
I love casseroles like this. They are so easy and so delicious, thanks for sharing on #BrunchWeek!!
Katie
Thanks Tara! Casserole’s are ideal for any brunch gathering!
Suzanne
Just about every church gig I play has breakfast between services for us, and there is always an egg/meat/vegetable casserole. Even though I’m also an egg white gal, I devour a pice of the casserole.
Jane's Adventures in Dinner
Looks so lovely and fluffy! Yum!
Tasha @ ThatsSoYummy
This looks perfect! yum