Sausage and Egg Casserole

Glass dish with 9 slices of egg with a spatula in the middle.

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.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 190kcal

Author Katie

Equipment

1 Frying Pan
1 Mixing Bowl
1 Whisk
1 9 x 9 Glass Baking Dish
1 Oven

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 8x8 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 9x12 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.

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