Sausage Egg Bake is an easy breakfast casserole recipe with fluffy eggs, TONS of sausage, LOTS of cheese, and colorful veggies.
Bake right away or chill overnight for an easy make-ahead breakfast casserole for Christmas morning or busy weekdays.
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- Why You'll Love This Recipe
- Step-by-Step Instructions
- What to Serve with Sausage Egg & Cheese Casserole
- Storage & Reheating
- Make Ahead
- Expert Tips
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- Easy Cheesy Sausage Egg Bake
- Storage & Reheating
- Make Ahead
This sausage egg casserole is loaded with hearty flavors and all the breakfast essentials: sausage, eggs, and cheese with green onions and peppers for fresh flavor and pretty color.
This meat lover's breakfast is made without bread and without potatoes because there's so much sausage -- two full pounds!
You can bake it right away or make it ahead of time -- just assemble the overnight egg casserole, then roll out of bed the next morning and throw it in the oven.
This satisfying sausage egg and cheese breakfast casserole is special enough for your Christmas breakfast, easy enough to meal prep for busy mornings, and a fun breakfast for dinner recipe!
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Why You'll Love This Recipe
Super hearty cheesy egg breakfast casserole with TWO pounds of sausage
Perfect breakfast casserole for holiday mornings or a lazy Sunday morning
Easy recipe you can make the night before
Please refer to the recipe card for the full list of ingredients and exact quantities.
Eggs. You'll need a full dozen eggs.
Pork sausage. You can use regular pork sausage or breakfast sausage, which is usually seasoned with spices. If you like it spicy, use hot sausage.
Cheddar cheese. Two cups of cheese -- half goes into the filling and half gets melted on top. I use sharp cheddar cheese because I love the flavor. You can use mild cheddar or a different kind of cheese like Monterey Jack, pepper Jack, mozzarella cheese, Swiss, or a combination.
Sour cream. Sour cream whipped in with the eggs and milk makes the eggs super creamy.
Green onions. Green onions add fresh, mild onion flavor and pretty green color. You can also use red onion or shallots.
Red bell pepper. I love red peppers because they are the mildest of the bell peppers, but you can use green, yellow, or orange.
Dijon. A little bit of Dijon adds rich flavor to the egg bake.
1. Prep the pan and oven, if baking immediately.
Spray a 3-4 quart casserole dish with nonstick cooking spray. If baking immediately, preheat the oven to 350.
2. Brown the sausage.
Place the sausage in a large skillet, season it with salt and pepper and brown over medium-high heat until it is no longer pink. Drain off excess grease.
3. Make the egg mixture.
Whisk the eggs in a large bowl. Add the milk, sour cream, Dijon, salt, and black pepper, and whisk until combined.
4. Assemble the sausage egg bake.
Place the cooked sausage in the casserole dish. Add the diced red pepper, sliced green onions, and 1 cup of cheese.
Evenly pour egg mixture on top.
5. If making ahead, cover and refrigerate.
Cover the baking dish with aluminum foil or plastic wrap and chill for up to 24 hours before baking. The next day, let it sit at room temperature for 30 minutes before baking.
Bake for 40-45 minutes or until the center is just about set.
Add the remaining 1 cup of cheese in an even layer and bake for 5 more minutes or until the cheese is melted.
Let it cool for 10 minutes. Slice, serve, and enjoy!
What to Serve with Sausage Egg & Cheese Casserole
- Hot sauce
- Pico de gallo
- Fresh fruit
- Hash browns
- French toast
- Smoothie bowls
- Crescent rolls
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze leftovers in a ziptop freezer bags or freezer-safe containers for 2-3 months.
Reheat in the microwave until warmed through.
Assemble the sausage breakfast casserole in the baking dish, cover, and refrigerate for up to 24 hours.
Before baking, let it sit at room temperature for 30 minutes. Bake as directed.
Eggs can get tough and rubbery when they're overcooked. When you make this egg sausage casserole recipe, bake it until the center is just set. You can tell if it's done when a knife inserted in the center comes out clean.
No, there is no need to cover this easy egg casserole when you bake it.
The internal temperature should read at least 160 degrees. You can also insert a knife into the center --- if it comes out clean, it's done.
Whisk the eggs before adding the rest of the egg mixture ingredients. It can be difficult to tell if you've broken all the yolks once the sour cream and milk have been added.
Be careful not to overbake your sausage egg casserole or it can become tough. Bake until the center is just about set, then add the cheese.
If you're baking this the next day, let it sit at room temperature for about 30 minutes before baking.
Get the Stuff I Use
This OXO Whisk is the best. It's sturdy with a comfortable grip and the balloon shape is perfect for whipping eggs or cream.
I love this grater because it comes apart and stores flat in the drawer.
More Easy Breakfast Recipes
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Easy Cheesy Sausage Egg Bake
- 2 pounds pork sausage
- 12 large eggs
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
- ½ cup sliced green onions
- ½ cup diced red bell pepper
- 2 cups shredded cheddar cheese, divided
- Spray a 3-4 quart casserole dish with nonstick cooking spray. If baking immediately, preheat the oven to 350.
- Brown the sausage in a large skillet over medium-high heat until it is no longer pink. Drain off excess grease. Season with salt and pepper.
- Whisk the eggs in a large bowl. Add the milk, sour cream, Dijon, salt, and black pepper, and whisk until combined.
- Place the cooked sausage in the casserole dish. Add the diced red pepper, sliced green onions, and 1 cup of cheese.Evenly pour the egg mixture on top.
- If making ahead: Store the unbaked casserole covered in the refrigerator for up to 24 hours. The next day, let it sit at room temperature for 30 minutes before baking.
- Bake for 40-45 minutes or until the center is just about set. Be careful not to overbake or it can become tough. Add the remaining 1 cup of cheese in an even layer and bake for 5 more minutes or until the cheese is melted. Let it cool for 5-10 minutes, then serve.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze leftovers in a ziptop freezer bags or freezer-safe containers for 2-3 months.
- Reheat in the microwave until warmed through.