I can’t get over how just 4 ingredients turn into a cheesy breakfast casserole that always disappears fast. This one is hearty enough for dinner, but it still feels right at home on a brunch table.
I’m obsessed with this Cheesy Sausage Breakfast Casserole because it hits that salty, cheesy, can’t-stop-forking-it spot without acting fancy. I love how the browned breakfast sausage brings big flavor, and the sharp cheddar cheese melts into every bite like it knows exactly what it’s doing.
And yes, I will absolutely eat it for breakfast, brunch, or dinner. No shame.
But the best part is how simple it feels while still tasting like something I’d fight for at the table. Cheesy edges, savory pockets, big casserole energy.
The kind of meal I keep “just tasting” until half the pan is gone.
Ingredients
- Breakfast sausage brings the cozy diner vibe, with savory flavor in every bite.
- Go mild for family-friendly, or spicy when you want a little kick.
- Eggs hold everything together and make the casserole feel filling, not flimsy.
- They add solid protein too, so you’re not hungry again immediately.
- Whole milk keeps the texture soft, rich, and a little custardy.
- It’s the reason the middle doesn’t turn dry or rubbery.
- Sharp cheddar gives that bold, melty cheese pull everyone secretly wants.
- Plus, it balances the sausage with tangy, salty goodness.
- Basically, these ingredients make breakfast feel hearty without getting too fussy.
Ingredient Quantities
- 1 pound bulk breakfast sausage, mild or spicy, browned and drained
- 8 large eggs, beaten
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
How to Make this
1. Preheat oven to 350 degrees F and grease a 9×13 inch baking dish with butter or nonstick spray.
2. Brown 1 pound bulk breakfast sausage in a skillet over medium heat, breaking it into small pieces as it cooks.
3. Drain the cooked sausage well on paper towels to remove excess fat.
4. In a large bowl whisk 8 large eggs until blended, then whisk in 2 cups whole milk until smooth.
5. Stir the drained sausage into the egg mixture.
6. Fold in 2 cups shredded sharp cheddar cheese until evenly distributed.
7. Pour the mixture into the prepared baking dish and spread it into an even layer.
8. Bake in the preheated oven for 35 to 45 minutes or until the casserole is set in the center and the top is lightly golden.
9. Remove from the oven and let rest 10 minutes so it firms up for easier slicing.
10. Cut into squares and serve warm.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Paper towels
8. Measuring cups and a cheese grater
FAQ
Cheesy Sausage Breakfast Casserole Recipe Substitutions and Variations
- Breakfast sausage: swap with 1 pound turkey breakfast sausage, 1 pound cooked crumbled bacon, or 1 pound plant based sausage for a vegetarian option.
- Eggs: replace 8 large eggs with 2 cups silken tofu puréed for a vegan style, or 1 cup egg substitute plus 1 cup whole eggs for lower cholesterol while keeping texture.
- Whole milk: use 2 cups half and half for richer custard, 2 cups 2 percent milk for a lighter result, or 2 cups unsweetened almond milk to make it dairy free.
- Sharp cheddar cheese: substitute 2 cups Monterey Jack, Colby, or a mix of 1 cup Gruyere plus 1 cup mild cheddar for a nuttier, more complex flavor.
Pro Tips
1. Brown the sausage until it has a little color and then press it into a single layer on paper towels so it cools and stops steaming back into the custard. Excess moisture will make the center gummy, so dry is good.
2. Let the assembled casserole sit for at least 10 minutes after it comes out of the oven before slicing. That rest time firms the custard so you get neat squares and the texture becomes creamy instead of floppy.
3. Mix the cheese in evenly but gently. Overworking the eggs can make the texture tough, so fold cheese until distributed rather than vigorously whisking it at the end.
4. Make-ahead and storage tip: you can assemble the night before and keep it covered in the fridge, then bake in the morning. Leftovers reheat well in a low oven or microwave; for longer storage, freeze portions wrapped tightly and thaw in the fridge before reheating.
Cheesy Sausage Breakfast Casserole Recipe
I can’t get over how just 4 ingredients turn into a cheesy breakfast casserole that always disappears fast. This one is hearty enough for dinner, but it still feels right at home on a brunch table.
6
servings
524
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Paper towels
8. Measuring cups and a cheese grater
Ingredients
1 pound bulk breakfast sausage, mild or spicy, browned and drained
8 large eggs, beaten
2 cups whole milk
2 cups shredded sharp cheddar cheese
Directions
- Preheat oven to 350 degrees F and grease a 9×13 inch baking dish with butter or nonstick spray.
- Brown 1 pound bulk breakfast sausage in a skillet over medium heat, breaking it into small pieces as it cooks.
- Drain the cooked sausage well on paper towels to remove excess fat.
- In a large bowl whisk 8 large eggs until blended, then whisk in 2 cups whole milk until smooth.
- Stir the drained sausage into the egg mixture.
- Fold in 2 cups shredded sharp cheddar cheese until evenly distributed.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake in the preheated oven for 35 to 45 minutes or until the casserole is set in the center and the top is lightly golden.
- Remove from the oven and let rest 10 minutes so it firms up for easier slicing.
- Cut into squares and serve warm.
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: 261g
- Total number of serves: 6
- Calories: 524kcal
- Fat: 46.8g
- Saturated Fat: 20.7g
- Trans Fat: 0.33g
- Polyunsaturated: 1.65g
- Monounsaturated: 14g
- Cholesterol: 356mg
- Sodium: 1118mg
- Potassium: 478mg
- Carbohydrates: 8.5g
- Fiber: 0.5g
- Sugar: 4.7g
- Protein: 31g
- Vitamin A: 700IU
- Vitamin C: 0mg
- Calcium: 225mg
- Iron: 2mg
