I’m sharing my Sausage Cheese Breakfast Casserole that layers seasoned sausage, melty cheese, and fluffy eggs into an easy one pan bake ideal for feeding a crowd or meal prepping breakfasts for the week.
I’ve been making my Ultimate Savory Breakfast Sausage & Cheese Casserole for years and honestly it still catches me off guard. Crumbled breakfast sausage mingles with pockets of sharp cheddar cheese that melt into little golden lakes across the top.
It’s the kind of Sausage Cheese Breakfast Casserole that feels fancy but is shockingly simple, and calling it Cheesy Sausage Breakfast Casserole barely covers the gooeyness. There’s a simple trick I use to get that perfect texture, so it never ends up soggy.
Make it for guests or selfishly for yourself, but trust me you’ll want seconds.
Ingredients
- Breakfast sausage: packs protein, lots of fat and salt, big savory, slightly spicy kick
- Eggs: creamy binder, high quality protein, vitamins D and B12, it’s what holds it
- Sharp cheddar: melty, adds tang and fat, gives salty, cheesy flavor and golden top
- Hash browns or bread: starchy base, soaks custard, gives body and crisp edges
- Milk and cream: adds creaminess, fat for richness, balances egg custard, softens texture
- Onion and garlic: aromatic, bring sweet and savory depth, cuts through richness
- Thyme or sage and parsley: herb notes brighten, more complex, fresh finish
Ingredient Quantities
- 1 lb breakfast sausage, crumbled (mild or spicy, your call)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (optional but makes it richer)
- 3 cups shredded sharp cheddar cheese (about 12 oz)
- 4 cups frozen shredded hash browns, thawed OR 6 cups cubed day old bread
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or 1 tsp dried sage, pick one
- 1 tbsp olive oil or butter
- 1/4 cup chopped fresh parsley or sliced green onions for garnish (optional)
- Cooking spray or extra butter for the pan (optional)
How to Make this
1. Preheat oven to 375 F and grease a 9×13 baking dish with cooking spray or a little extra butter so nothing sticks.
2. If using frozen hash browns, thaw and squeeze as much water out as you can with paper towels or a clean dish towel; if using day old bread, cube it into roughly 1 inch pieces and spread on a tray to air dry or toast in the oven for 5 minutes so it soaks custard better.
3. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the crumbled sausage and cook, breaking it up, until browned and no longer pink. Use a slotted spoon to transfer sausage to a bowl and drain excess fat if it seems overly greasy.
4. In the same skillet add the finely chopped onion and cook in the remaining fat until softened and translucent, about 4 minutes. Add the minced garlic and 1 teaspoon dried thyme or dried sage (your choice) and cook 30 seconds more until fragrant. Mix onion and garlic back into the sausage.
5. In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream (if using), 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Stir in about 2 cups of the shredded cheddar cheese and mix.
6. Assemble: spread the prepared hash browns or bread cubes in an even layer in the greased baking dish. Scatter half the sausage and onion mixture over the top, then pour the egg and cheese mixture evenly over everything. Press down gently so bread or potatoes start to absorb the custard. Sprinkle the remaining 1 cup cheddar and the rest of the sausage on top.
7. Let the casserole sit for 8 to 10 minutes at room temp so the bread or potatoes soak up the custard. This little wait really helps it set and not be soggy.
8. Bake in the preheated oven 35 to 45 minutes until the edges are golden and the center is set (a knife inserted in the center should come out mostly clean or an instant read thermometer should read about 160 F).
9. Remove from oven and let rest 5 to 10 minutes so it firms up. Garnish with chopped fresh parsley or sliced green onions if you want, cut into squares and serve. Tip: you can assemble the night before, cover and refrigerate, then bake next morning adding a few extra minutes to the bake time.
Equipment Needed
1. 9×13 inch baking dish, greased good
2. Large skillet or frying pan for browning the sausage and onions
3. Large mixing bowl (for the eggs and custard) and a medium bowl for the sausage
4. Whisk (or a fork) plus measuring cups and spoons
5. Slotted spoon and a spatula or wooden spoon
6. Chef knife and a cutting board
7. Box grater or bag of pre shredded cheddar
8. Paper towels or a clean dish towel to squeeze thawed hash browns
9. Instant read thermometer or a sharp knife to test the center doneness
FAQ
Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe Substitutions and Variations
- Breakfast sausage (mild or spicy):
- Ground pork seasoned with 1 tsp sage and a pinch of fennel seeds to mimic sausage flavor
- Turkey or chicken sausage for a leaner bake, works great but slightly milder
- Plant based sausage crumbles for a vegetarian swap, add smoked paprika and soy sauce for depth
- Whole milk / heavy cream:
- Use all whole milk and 1/2 cup half and half if you skip heavy cream
- Evaporated milk gives extra creaminess in a pinch
- Dairy free: unsweetened oat or soy milk plus 2 tbsp melted vegan butter or coconut cream for richness if you dont want coconut flavor
- Sharp cheddar:
- Monterey Jack or Colby for a milder, super-melty result
- Gruyere for a nuttier, slightly fancy profile
- Pepper Jack if you want some heat
- Vegan shredded cheese for dairy free diets, expect slightly different melt but still tasty
- Frozen hash browns / day-old bread:
- Tater tots for a fun, crispy texture (halve big ones so they layer evenly)
- Fresh diced potatoes, parboil 3 to 5 minutes then dry well before using
- Cubed croissant, brioche or challah for a richer, custardy strata-style casserole
- Gluten free bread cubes if you need gf option
Pro Tips
1. Squeeze the heck out of the thawed hash browns or press excess moisture out of bread before you pour the custard, or the casserole will be watery in the middle. I usually wrap the potatoes in a clean towel and twist hard, or give the bread a quick 5 minute toast to dry it out.
2. Don’t toss all the sausage fat, but don’t drown the dish in it either. Leave about a tablespoon in the pan for flavor, drain the rest, and let the cooked sausage cool a minute so it wont start cooking the eggs when you assemble.
3. Let the assembled casserole sit 8 to 15 minutes so the bread or potatoes soak up the custard, and if you assemble it the night before bring it to near room temp before baking and add 10 to 15 extra minutes of oven time. That way the center cooks evenly and you dont end up with a cold gooey core.
4. For a better browned top and even bake put the 9×13 on a rimmed sheet pan and rotate the pan once during baking; if you want extra crisp on top hit it with the broiler for 60 to 90 seconds at the end but watch it close, it goes from perfect to burnt fast.
Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe
I’m sharing my Sausage Cheese Breakfast Casserole that layers seasoned sausage, melty cheese, and fluffy eggs into an easy one pan bake ideal for feeding a crowd or meal prepping breakfasts for the week.
8
servings
567
kcal
Equipment: 1. 9×13 inch baking dish, greased good
2. Large skillet or frying pan for browning the sausage and onions
3. Large mixing bowl (for the eggs and custard) and a medium bowl for the sausage
4. Whisk (or a fork) plus measuring cups and spoons
5. Slotted spoon and a spatula or wooden spoon
6. Chef knife and a cutting board
7. Box grater or bag of pre shredded cheddar
8. Paper towels or a clean dish towel to squeeze thawed hash browns
9. Instant read thermometer or a sharp knife to test the center doneness
Ingredients
1 lb breakfast sausage, crumbled (mild or spicy, your call)
8 large eggs
2 cups whole milk
1/2 cup heavy cream (optional but makes it richer)
3 cups shredded sharp cheddar cheese (about 12 oz)
4 cups frozen shredded hash browns, thawed OR 6 cups cubed day old bread
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme or 1 tsp dried sage, pick one
1 tbsp olive oil or butter
1/4 cup chopped fresh parsley or sliced green onions for garnish (optional)
Cooking spray or extra butter for the pan (optional)
Directions
- Preheat oven to 375 F and grease a 9×13 baking dish with cooking spray or a little extra butter so nothing sticks.
- If using frozen hash browns, thaw and squeeze as much water out as you can with paper towels or a clean dish towel; if using day old bread, cube it into roughly 1 inch pieces and spread on a tray to air dry or toast in the oven for 5 minutes so it soaks custard better.
- Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the crumbled sausage and cook, breaking it up, until browned and no longer pink. Use a slotted spoon to transfer sausage to a bowl and drain excess fat if it seems overly greasy.
- In the same skillet add the finely chopped onion and cook in the remaining fat until softened and translucent, about 4 minutes. Add the minced garlic and 1 teaspoon dried thyme or dried sage (your choice) and cook 30 seconds more until fragrant. Mix onion and garlic back into the sausage.
- In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream (if using), 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Stir in about 2 cups of the shredded cheddar cheese and mix.
- Assemble: spread the prepared hash browns or bread cubes in an even layer in the greased baking dish. Scatter half the sausage and onion mixture over the top, then pour the egg and cheese mixture evenly over everything. Press down gently so bread or potatoes start to absorb the custard. Sprinkle the remaining 1 cup cheddar and the rest of the sausage on top.
- Let the casserole sit for 8 to 10 minutes at room temp so the bread or potatoes soak up the custard. This little wait really helps it set and not be soggy.
- Bake in the preheated oven 35 to 45 minutes until the edges are golden and the center is set (a knife inserted in the center should come out mostly clean or an instant read thermometer should read about 160 F).
- Remove from oven and let rest 5 to 10 minutes so it firms up. Garnish with chopped fresh parsley or sliced green onions if you want, cut into squares and serve. Tip: you can assemble the night before, cover and refrigerate, then bake next morning adding a few extra minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 297g
- Total number of serves: 8
- Calories: 567kcal
- Fat: 46.8g
- Saturated Fat: 22g
- Trans Fat: 0.25g
- Polyunsaturated: 3.1g
- Monounsaturated: 10g
- Cholesterol: 280mg
- Sodium: 935mg
- Potassium: 577mg
- Carbohydrates: 16g
- Fiber: 2.9g
- Sugar: 3.8g
- Protein: 29.1g
- Vitamin A: 831IU
- Vitamin C: 13.4mg
- Calcium: 416mg
- Iron: 1.5mg
