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A golden-brown breakfast casserole in a white dish, topped with baked eggs and fresh herbs, with a slice being served.

Easy Cheesy Sausage & Egg Breakfast Casserole

A delightful, fuss-free breakfast casserole packed with savory breakfast sausage, fluffy eggs, and a blend of gooey cheeses. Perfect for a relaxed weekend morning or feeding a crowd with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 tbsp olive oil
  • 1 lb breakfast sausage mild or spicy, casings removed if links
  • 1/2 cup onion finely chopped
  • 1/2 cup bell pepper any color, finely chopped
For the Egg Mixture
  • 12 large eggs
  • 1/2 cup milk any kind (dairy or non-dairy)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
For Assembly
  • 2 cups shredded sharp cheddar cheese divided
  • 2 cups shredded Monterey Jack cheese divided (or use a cheddar-jack blend)
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Large Skillet
  • Spatula

Method
 

Prepare the Ingredients
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until it's fully browned and cooked through, about 7-10 minutes. Drain any excess grease.
  3. Add the finely chopped onion and bell pepper to the skillet with the cooked sausage. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove the skillet from heat and set aside.
Assemble the Casserole
  1. In a large mixing bowl, whisk together the large eggs, milk, salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
  2. Spread the cooked sausage and vegetable mixture evenly over the bottom of the prepared 9x13 inch baking dish.
  3. Evenly sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese over the sausage mixture.
  4. Carefully pour the whisked egg mixture over the cheese and sausage in the baking dish, ensuring it's evenly distributed.
  5. Top the casserole with the remaining 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
Bake and Serve
  1. Bake in the preheated oven for 40-50 minutes, or until the casserole is set in the center, the eggs are cooked through, and the cheese is bubbly and lightly golden brown. To check for doneness, a knife inserted near the center should come out clean.
  2. Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set further and makes it easier to cut.
  3. Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

This Easy Breakfast Casserole is fantastic for meal prepping! You can assemble the entire casserole the night before. Cover it tightly with plastic wrap and refrigerate. In the morning, remove it from the fridge 30 minutes before baking to allow it to come closer to room temperature, then bake as directed (you might need an extra 5-10 minutes of baking time due to starting cold). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.