Sausage, Egg, And Cheese Breakfast Casserole

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This Sausage, Egg, And Cheese Breakfast Casserole is the perfect dish to take to a brunch with girlfriends, or even a teacher appreciation breakfast. Better yet, make it on a Sunday night and you have breakfast taken care of for the entire week!

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

EASY BREAKFAST MEAL PREP

This Sausage, Egg, And Cheese Breakfast Casserole is one of my favorite dishes. It’s perfect for a weekend breakfast when you have time to sleep in, have a leisurely breakfast, and don’t need to get out of the house immediately. This dish is also one of the easiest ways to get breakfast on the table for a crowd or to feed people as they come and go throughout the morning hours.

Packed with protein and low in carbs, this hearty breakfast casserole is absolutely delicious and a great option if you’re following a low-carb or ketogenic diet. As a bonus, this is an excellent recipe for meal prepping because you can easily double the batch and have your breakfast ready to go for the week.

This breakfast casserole recipe is also extremely versatile and adaptable. You can make it vegetarian by leaving out the sausage and adding in some sautéed greens or roasted vegetables like Yukon gold potatoes, sweet potatoes, squash, zucchini, or whatever you have on hand. For more variety, you can swap out the sausage for bacon or ham, or even do a combination of them!

I like to serve this breakfast casserole with some fresh fruit. I find that it balances out the savory components of the dish really well, and you can feel good about adding an extra serving of fruit to your day!

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

WHY YOU’LL LOVE THIS BREAKFAST CASSEROLE

  • This recipe is a great option for breakfast meal prep. Simply bake, cut into individually-sized portions, store in the refrigerator, and breakfast is ready for the week!
  • This dish freezes well, so it would be a perfect gift for expecting parents who are wanting to build their freezer stash before baby arrives!
  • This is a wonderful dish to take to events such as a baby shower, teacher appreciation breakfast, bible study, brunch with friends, and more.
  • You can assemble this dish the night before and bake the following morning, making it perfect for holidays like Easter or Christmas.
  • This breakfast casserole is packed with protein and vegetables, ensuring you stay full for hours.
  • You can add variety with different seasonings such as lemon pepper, red pepper flakes, Greek seasoning, and more.

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

LET’S GET STARTED

EQUIPMENT YOU’LL NEED

  • 9×13 baking dish
  • Knife
  • Cutting board
  • Frying pan
  • Spoon
  • Large bowl
  • Whisk or fork

INGREDIENTS YOU’LL NEED

  • Cooking spray: This ensures your breakfast casserole doesn’t stick to your baking dish!
  • Sausage: While my favorite sausage to use for this dish is the chicken sausage from Whole Foods, you can use any type of sausage you prefer! Turkey and pork sausage are both excellent options. If you are vegetarian, you can use a meat alternative, substitute with roasted vegetables like squash and zucchini, or omit entirely.
  • Vegetables: I typically use a combination of onion and bell pepper. Feel free to get creative and add spinach, tomatoes, mushrooms, and more!
  • Eggs: You’ll need one dozen large eggs for this recipe.
  • Seasonings: While I tend to keep my seasonings simple by using salt and pepper, you can experiment with any type of seasonings that sound good to you!
  • Shredded cheese: I use reduced fat shredded cheese to lower the calories and fat in this recipe. You can use the same, or you can use full fat or fat free if you prefer.

INSTRUCTIONS

  • First, preheat your oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
  • In a frying pan over medium heat, brown the sausage.
  • Once the sausage has browned, drain the fat and set aside.
  • In the same frying pan, sauté the onion and bell pepper until soft.
  • Whisk the eggs in a bowl and season with salt and pepper.
  • Put the sausage, onion, and bell pepper on the bottom of the baking dish and pour the eggs on top.
  • Sprinkle the shredded cheese on top and bake for 35-40 minutes until the eggs are set and the cheese is melted and bubbly.

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

VARIATIONS TO THIS RECIPE

Not only is this Sausage, Egg, And Cheese Breakfast Casserole delicious, it’s extremely versatile as well! You can add some variety by…

  • Substituting turkey or pork sausage for chicken sausage,
  • Substituting ham or bacon for chicken sausage,
  • Making it vegetarian by using a meat alternative or omitting the meat altogether,
  • Using whatever vegetables you have on hand (this is a great way to use vegetables that are about to reach their prime),
  • Adding cayenne pepper for a little kick.

Have fun geting creative!

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

TIPS AND TRICKS

If I’m making this breakfast casserole for an early morning event, I’ll go ahead and assemble it the night before, leaving off the cheese. In the morning, I’ll add the cheese and pop it in the oven. By the time I’m ready to go, I’ve got a piping hot, bubbly breakfast casserole in hand as I walk out the door!

If you’re making this for breakfast for the week ahead, simply put the baking dish in the fridge for the week. Alternatively, if you prefer to freeze it, I would recommend freezing it in individual portions wrapped in plastic wrap or aluminum foil. Then, night before you want to eat it, you can put your serving in the fridge to thaw overnight. In the morning, you can microwave it for about 40-50 seconds, or you can even pop it in the oven. So easy!

FREQUENTLY ASKED QUESTIONS

WHAT CAN I SERVE WITH BREAKFAST CASSEROLE?

This breakfast casserole can be paired with a variety of delicious side dishes. Because this dish is already savory and filling, I like to pair it with something sweet like fruit or yogurt.

HOW LONG CAN A BREAKFAST CASSEROLE BE REFRIGERATED BEFORE BAKING?

All the ingredients can be prepared in advance and then placed a the baking dish for future baking. You can do this for up to 24 hours in advance of baking. This breakfast casserole is a great dish for busy mornings when you don’t have much time to cook but still want to make a hearty, filling breakfast.

CAN I USE ANY OTHER MEATS BESIDES SAUSAGE IN A BREAKFAST CASSEROLE?

Bacon and ham are common substitutes that many people enjoy in breakfast casserole because they are just as tasty and salty as sausage. However, if you’re looking to cut back on fat or cholesterol, there are some other great options. Try substituting turkey bacon, turkey sausage, ground chicken, ground turkey, or lean ground beef instead.

CAN I USE ANY OTHER VEGETABLES BESIDES BELL PEPPERS AND ONIONS IN A BREAKFAST CASSEROLE?

You can use other vegetables besides peppers and onions. Squash, zucchini, spinach, kale, tomatoes, mushrooms, broccoli, and cauliflower are all excellent options to try. This breakfast casserole recipe is also a great way to use up vegetables in your refrigerator that are about to go bad.

IS THERE A WAY TO MAKE THIS BREAKFAST CASSEROLE VEGETARIAN?

While many people wouldn’t think of a breakfast casserole as being vegetarian, the truth is that it’s actually very easy to make a delicious and vegetarian-friendly breakfast casserole. Tofu can be cooked so that it is crispy on the outside and soft on the inside, making it a perfect addition to any breakfast casserole. You can also omit the meat entirely or use a meat substitute if that is your preference.

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

PREPPING, STORING, AND FREEZING

WHAT IS THE BEST WAY TO STORE SAUSAGE, EGG, AND CHEESE BREAKFAST CASSEROLE?

Leftover breakfast casserole keeps well in the refrigerator for up to five days without losing any of its flavors. Let the casserole cool completely before placing it in an airtight container or wrapping it in plastic wrap. Make sure that you don’t leave your breakfast casserole out at room temperature for more than two hours, as this will encourage bacterial growth and make it unsafe to eat.

HOW DO YOU REHEAT SAUSAGE, EGG, AND CHEESE BREAKFAST CASSEROLE?

Individual portions of this breakfast casserole can be reheated in the microwave for about 40-50 seconds or until heated through. If frozen, remember to give the dish time to defrost in the refrigerator, which could take 8-12 hours. Once completely thawed, you can either microwave individual portions for about 40-50 seconds or bake the dish at 350ºF for about 10 minutes or until heated through.

CAN YOU FREEZE SAUSAGE, EGG, AND CHEESE BREAKFAST CASSEROLE?

You can easily freeze this dish if you want to prepare it ahead of time or if you want to save the leftovers. Place the breakfast casserole in an airtight container or a freezer-safe bag. This breakfast casserole will keep well for up to two months in your freezer.

NUTRITIONAL INFORMATION

This Sausage, Egg, And Cheese Breakfast Casserole makes eight servings. Each serving comes out to 267 calories, 5 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.

Go here to calculate your own WW PersonalPoints™ for this recipe.

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

MORE BREAKFAST RECIPES

Are you looking for more hearty breakfast recipes? Be sure to check out my…

If you’re a breakfast lover like I am, you will also want to check out these Peanut Butter And Banana Pancakes from my friend Freya over at Sweeter Than Oats!

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on FacebookInstagramPinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Originally posted on December 21, 2020. Reposted on August 1, 2022 with different pictures and more detailed instructions.

Sausage, Egg, And Cheese Breakfast Casserole - Cooking With Fudge

Sausage, Egg, And Cheese Breakfast Casserole

This Sausage, Egg, And Cheese Breakfast Casserole is the perfect dish to take to a brunch with girlfriends, or even a teacher appreciation breakfast. Better yet, make it on a Sunday night and you have breakfast taken care of for the entire week!
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 267kcal
4.98 from 42 votes
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Adjustable Servings: 8 servings

Equipment

  • 9x13 baking dish
  • Knife
  • Cutting board
  • Frying pan
  • Spoon
  • Large bowl
  • Whisk or fork

Ingredients

  • Cooking spray
  • 1 pound chicken sausage
  • 1 onion, diced
  • 1 bell pepper, diced
  • 12 eggs, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup regular shredded cheese
  • 1/2 cup fat free shredded cheese

Instructions

  • Preheat your oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
  • Brown the sausage in a skillet over medium heat and drain. Set aside.
  • Sautee the onion and bell pepper for a few minutes until soft.
  • Whisk the eggs in a bowl and season with salt and pepper.
  • Put the sausauge, onion, and bell pepper in the bottom of the baking dish and pour the eggs on top.
  • Sprinkle the shredded cheese on top.
  • Bake for 35-40 minutes until the eggs are set and the cheese is bubbly.

Notes

This Sausage, Egg, And Cheese Breakfast Casserole makes eight servings. Each serving comes out to 267 calories, 5 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/sausage-egg-cheese-breakfast-casserole/

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 7g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 295mg | Sodium: 1235mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 14mg | Calcium: 194mg | Iron: 2mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

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