This egg, sausage and cheese Breakfast Bake is so easy to make and is perfect for feeding a hungry crowd on the weekends.
Savory Breakfast Bliss
When it comes to a big breakfast, I like to serve a variety of dishes so you get something savory, something sweet and of course, something somewhat healthy to eat. This Sausage, Egg and Cheese Breakfast Bake recipe is the best! It’s impossibly easy, you can prep it ahead of time, and everyone loves it!
Simple and Scrumptious
What’s better than a big breakfast with family and/or friends on the weekend?! Nothing. There’s just something about a breakfast spread that’s so comforting and crave-able. My go-to menu for a big breakfast is usually…cinnamon rolls, fruit salad and an egg casserole or quiche. Simple and scrumptious.
This breakfast bake is part of my favorite breakfast line up. It’s the perfect breakfast casserole. Filling, simple, and so delicious.
Super Versatile
This easy breakfast casserole recipe tastes just like a fluffy omelet that’s cheesy and loaded with sausage, peppers and onion. It’s got such great flavor going on in every bite. Egg, sausage and cheese–it’s pretty great on its own. We’ll occasionally add a dash of hot sauce just to kick it up a notch, but it’s certainly not necessary.
This is such a great casserole to take to a new mama or a friend in need of a comforting meal. I usually take the baked casserole with a big fruit salad and some fresh-baked muffins.
It’s a very satisfying dish to serve to a crowd. I love including it as part of a big brunch spread for savory option that everyone loves! We also love eating this breakfast bake for brinner (aka breakfast for dinner) with a simple green salad, a fruit salad, and some croissants.
Watch Me Make this Sausage Egg and Cheese Breakfast Bake
Join me in the kitchen as I whip up this sausage, egg and cheese breakfast casserole.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Vegetable oil
- White onion
- Red bell pepper
- Green bell pepper
- Ground sausage. You can leave the sausage out to make it a veggie bake or you can substitute it with chopped bacon, ground chicken, ground turkey or ground beef.
- Large eggs. if you want to make it with all egg whites, you would need 20 egg whites to equal the 10 large eggs called for in the recipe.
- All-purpose flour, baking powder, salt, black pepper
- Cottage cheese. If you don’t like cottage cheese, don’t be afraid to mix it in because you really can’t taste it once it’s mixed with all the other flavorful ingredients. The cottage cheese adds great texture and added protein to this breakfast bake. Ricotta cheese would be the best substitute for the cottage cheese in this recipe. I would not recommend Greek yogurt or sour cream because I suspect they would throw off the flavor too much.
- Butter
- Shredded cheddar cheese
Supplies:
- Large sauce pan
- Large bowl
- 9×13-inch baking dish
How to Make Sausage, Egg and Cheese Breakfast Bake
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large saucepan over medium-high heat, add the oil along with the diced onion and peppers. Sauté until onion is translucent, about 5 minutes.
- Add the sausage and cook until browned. Drain of any liquid and pour into prepared baking dish.
- In a large bowl, beat the eggs until thick and pale yellow.
NOTE: Be sure to beat the eggs until well combined and then whisk and stir in the other ingredients so the egg mixture is well incorporated before combining it with the sausage mixture in the baking dish. This will ensure that the casserole bakes up fluffy with a consistent texture and flavor throughout.
- Whisk in the flour, baking powder, salt and pepper.
- Stir in the cottage cheese, melted butter and shredded cheese.
- Pour egg mixture over sausage mixture.
- Stir to combine.
- Bake for 30-35 minutes or until firm in the center. Slice into squares to serve.
Make it Ahead
I love baking this breakfast bake the night before and then reheating it the next morning when feeding a crowd for breakfast or brunch. Just let the casserole cool completely and then cover tightly in plastic wrap or foil to store in the refrigerator overnight. The next morning, remove the plastic wrap and just cover the baking dish with foil to reheat in a 300°F oven for about 20 minutes before serving.
You can also prepare the casserole and wait to bake it the next morning. Just prepare everything in the baking dish and then cover tightly with plastic wrap and foil before placing in the fridge overnight. The next morning, uncover the baking dish and let it set at room temperature while you preheat the oven and then bake the breakfast bake as directed.
I’ll also meal prep this breakfast bake to have handy in the refrigerator for eating as a quick breakfast throughout the week. I bake the casserole completely and let it cool before slicing it into squares. I just leave the squares in the baking dish and cover it with plastic wrap to keep refrigerated for up to four days. Each morning, I’ll serve up individual slices of the breakfast bake to heat in the microwave and quickly enjoy before heading out the door for the day.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat leftover breakfast bake in a baking dish, covered with foil, in a 300°F oven for about 20 minutes before serving.
Or slice it into squares and reheat individually in the microwave for about 30 seconds.
To freeze breakfast casserole, let cool completely. Wrap individual pieces in plastic wrap and then place in a freezer safe container to store in the freezer for up to two months. When ready to enjoy, let thaw completely in the refrigerator overnight before reheating.
More Breakfast Recipes You’ll Love
- Breakfast Nachos: It’s nacho average breakfast, y’all! These Breakfast Nachos take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast!
- Cinnamon Roll Breakfast Sandwich Bites: Make your brunch affair sweet, savory and super adorable. Everyone will love the bite-sized fun and flavor!
- The Perfect Omelet: With easy to follow instructions and tips on all the yummiest fillers, you can make the perfect omelet every time.
- Breakfast Boards Galore: Make breakfast, brunch or brinner grand with an awesome build-your-own breakfast board. Pancakes, waffles, biscuits, bagels and more, oh my! There’s so much inspiration in this round-up of breakfast boards for your next family breakfast or brunch with friends!
Brunch with Friends Spread
Whether it’s brunch with friends or just a lazy Saturday morning with the family, this breakfast bake is nothing short of great! And speaking of brunch with friends!
Start the morning off surrounded by great friends noshing on this scrumptious Brunch Spread with Friends. Made with fresh, delicious ingredients, there’s something everyone will love!
If you make this Sausage, Egg and Cheese Breakfast Bake, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Sausage, Egg and Cheese Breakfast Bake
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 10-12
- Category: Breakfast
Description
This egg, sausage and cheese breakfast bake is so easy to make and is perfect for feeding a hungry crowd on the weekends.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 pound ground sausage
- 10 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces cottage cheese
- 4 tablespoons butter, melted
- 3 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish or pan and set aside.
- In a large saucepan over medium-high heat, add the oil along with the diced onion and peppers. Sauté until onion is translucent, about 5 minutes. Add the sausage and cook until browned. Drain of any liquid and pour into prepared baking dish.
- In a large bowl, beat the eggs until thick and pale yellow. Whisk in the flour, baking powder, salt and pepper. Stir in the cottage cheese, melted butter and shredded cheese.
- Pour egg mixture over sausage mixture and stir to combine. Bake for 30-35 minutes or until firm in the center. Slice into squares to serve.
This is my favorite breakfast casserole. It is easy to make, turns out every time, and is so delicious.
Hi, Carla! I am so happy it’s easy and that you enjoy it so much. Thank you for sharing!
Breakfast for dinner! This recipe was easy and delicious! I also added in a can of diced green chiles!
#TheBakerMamaRecipeChallenge
Hi, Laura! So happy it made an easy and delicious breakfast for dinner! Green chiles is so smart. Sounds delicious!
I am snowed in & don’t have any cottage cheese. I want to make this casserole so what can I substitute for the cottage cheese? Please give me several options if you can.
Hi, Jan! Hmmm… I would say ricotta or heavy cream. Greek yogurt or sour cream are sometimes good substitutes for cottage cheese, but I suspect they would throw off the flavor too much. Here’s another similar breakfast casserole without cottage cheese: https://thebakermama.com/recipes/sausage-egg-casserole/. Hope this helps! Enjoy!
Hiii!!! If you want to pre-make it The day before do you have to actually bake it or can I do all the steps prior to and then throw it in the oven next day?
Thank you!!!
Hi, Tara! I don’t know that I’d want the egg mixture sitting with the other ingredients overnight. I feel like it wouldn’t turn out like you’re expecting. But, you could prepare the sausage, onion and pepper mixture the day before. Then mix and pour the egg mixture on the next morning and bake. And, it actually reheats very well if you just want to make the whole thing the day before and reheat it. So that’s another option! Hope this helps! Enjoy! ❤️
We do it the night before and it always turns out great. We just add more time for baking
My husband and I have enjoyed eating this eat dish. I thought it was done after 30 minutes but I didn’t check the middle. Next time I will add another five minutes. Also, we could taste the flour. Is there a way to remedy that?
Hi! It sounds like the flour might not have whisked in well. Just make sure it’s whisked in really well so it’s incorporated with the eggs. Hope this helps and that y’all get to enjoy it again soon!
I have made this and it’s a wonderful recipe. I have to cook for a gluten free guest – have you ever made this gluten free? Could I use tapioca flour or cornstarch as a replacement?
Hi, Connie! I haven’t made it gluten free before, but I imagine that one of those gluten-free flour substitutes would work nicely. I don’t think I’d try it with cornstarch, though. You’ll have to let me know how it turns out! ❤️
This recipe is very well thought out and GOATED. W recipe, BakerMama!
what can I substitute for the sausage? I don’t like sausage. Bacon? Or add more veggies?
Hi Rachel! You could leave the sausage out or substitute with chopped bacon, ground chicken, ground turkey, ground beef, etc. Hope this helps. Enjoy!
hi, I love your breakfast casserole! Instead of cottage cheese I used 1cup of ranch dressing & 1cup of sour cream & Ipk of kraft deluxe american cheese minus 2pcs. I use 1/2tsp accent & 1/2 tsp table salt, I had to bake it for 45min. on 350 It was so good!😊 thank you.
Hi, Miss Scott! I’m so happy you enjoyed them. Thank you for sharing your version!
Would you think it would work with just egg whites?
Hi Holly! I think it would work just great! You would need about 1 cup of egg whites. Enjoy!
This recipe has become a staple of my family Christmas breakfast or brunch. The leftovers make a great lunch.