This egg, sausage and cheese Breakfast Bake is so easy to make and is perfect for feeding a hungry crowd on the weekends.

Breakfast Bake

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 craveable.

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. My go-to menu for a big breakfast is usually…cinnamon rolls, fruit salad and an egg casserole or quiche. Simple & scrumptious.

Breakfast Bake

This egg, sausage and cheese breakfast bake is the best! It’s impossibly easy, you can prep it ahead of time, and everyone loves it!

Breakfast Bake

It 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. We’ll occasionally add a dash of hot sauce just to kick it up a notch, but it’s certainly not necessary.

Breakfast Bake

You just prep the sausage and the eggs separately and then combine them in the baking dish to bake until fluffy yet firm.

Breakfast Bake

Whether it’s brunch with friends or just a lazy Saturday morning with the family, this breakfast bake is nothing short of great!

Breakfast Bake

Enjoy!

xoxo,

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Breakfast Bake

Breakfast Bake

  • Author: Maegan - The BakerMama
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 10-12 1x
  • 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

Scale
  • 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

  1. Preheat oven to 350°F. Butter a 9×13-inch baking dish or pan and set aside.
  2. 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.
  3. 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.
  4. 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.

PRODUCTS USED TO MAKE THIS RECIPE:

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Glass Mixing BowlsWhisk   360 Cookware Stainless Steel Bakeware, 9x13 Roasting Pan  Saute Pan

 

 

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Laura! Yes, you can definitely prepare it the night before and bake it the next morning. It might have to bake a little longer since you’ll be putting it in the oven cold. Just make sure the center is set. Enjoy!

    1. Hi Tammy! The flour helps the casserole hold its form by soaking up some of the moisture while the baking powder makes the eggs light and fluffy. Enjoy!

  1. Hi. This sounds really good and easy to make. Thanks for sharing. I have a question-could I leave out the cottage cheese? Thanks

    1. Hi Perla! I wouldn’t recommend leaving the cottage cheese out. You could substitute it with ricotta. Hope this helps! Enjoy!

    1. Hi Susan! It’s so yummy! As you can see from the pics, most of the cottage cheese melts as it bakes, but there will be a few white spots throughout. Enjoy!

    1. Hi Katrina! You can definitely freeze it. After you bake it, let it cool completely. Cover it in plastic wrap and then foil before placing in the freezer. When you’re ready to serve it, let it defrost in the refrigerator overnight and then reheat in the oven until warm all the way through. It should keep good in the freezer for 2-3 months. Enjoy!

  2. Thank you for this recipe. It is a keeper! I typically cook a big breakfast Christmas morning and so many things have to be done at the last minute. This was so yummy, it will become a Christmas tradition at my house.

  3. I made this for a mom’s group at church, and everyone loved it. I was hesitant to use cottage cheese, but it just blended in and couldn’t really tell it was in there.

    1. Hi Rhonda! When I make burritos to freeze, I just prepare them all the way to the step before baking them. I then let them cool completely, wrap them individually in plastic wrap and place them in an airtight storage container or ziplock bag in the freezer. To heat, I let them defrost completely in the refrigerator overnight and then bake as directed or heat them from frozen in the oven until heated all the way through. Hope this helps.

    1. Hi Ann! I’m not familiar with using a roaster oven overnight so I couldn’t say for sure if that cooking method and time would yield the same results, but you can definitely double or triple the recipe. I hope it turns out just as great! Enjoy!

      1. I am so impressed with how diligently you reply to comments. So nice! I do have a follow-up question about doubling the recipe. Would you then bake it in a sheet pan? And what do you think the cook time would be?

      2. Hi Mary! I would recommend baking it in two 9×13 pans or you could certainly use a high rimmed sheet pan. The baking time will increase by about 5-10 minutes depending on the thickness of the casserole in the pan or whether you’re baking two pans at once. Hope this helps. Enjoy!

    1. Hi Bonnie! I have not tried omitting or replacing the flour, but I think using 1/4 cup cornstarch in place of the 1/2 cup flour is certainly worth a try. I’m hesitant to suggest omitting the flour because it helps thicken the bake. Let me know how it turns out. Crossing my fingers it works great! 🙂

    2. Can you provide the nutrition information per serving? I’m interested in calorie count and carb count. Thanks you!

      1. Hi Ann! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  4. Great recipe! My family loved it at Christmas and liked it better than the one that I usually make with potatoes. I’ll be making this recipe from now on at Christmas 🙂

    1. Yay Myra! That’s so great to hear! I hope you and your family had a wonderful Christmas and are looking forward to the new year ahead! Thanks for sharing!

    1. Hi Tammy! I usually use Jimmy Dean pork sausage that comes in the roll. Really any ground sausage would work great. Enjoy!

  5. Hi. I am looking forward to trying this recipe. Could this be done over a pie crust (like a quiche?) Thank you.

    1. Hi Someris! I haven’t tried it, but I don’t see why not. You’d probably have to divide the mixture between a few pie crusts or roll the pie crust out to fit the larger pan. Or you could half the recipe to fit the crust. Enjoy!

  6. I am going to make this dish for a Sunday brunch with friends. We tend to like Mexican fare so was curious if I could add a couple cans of chopped green chiles?

    1. Hi Sherry! Absolutely, I would just recommend draining them if they’re in a lot of liquid. Great idea! Enjoy!

  7. This is my favorite egg bake recipe! Wondering if you think this would be okay to make in a crock pot too? We have a “breakfast for lunch” potluck at work and I’m trying to think of how to serve and keep this warm without using the microwave. Thanks!

  8. Probably 40 to 45 years ago, I was watching Julia Child’s and she said the secret to great scrambled eggs was adding cottage cheese. I’ve been doing it ever since. Visitors are always amazed. I was so excited to find your casserole with cottage cheese in it. I have it in the oven as we speak and will post a picture.

    1. Hi Kim! Great question! Yes, drain the sausage and veggies of any liquid before adding them to the baking dish. I just updated the recipe to clarify. Enjoy!

      1. I did and this turned out to be my new favorite breakfast casserole. The cottage cheese made it so rich and yummy. Thank you for a great recipe!

  9. What oven temp and for how long to reheat this after taking baked casserole out of frig and bringing it to room temp?

    1. Hi Jana! I recommend reheating it covered with foil at 350 for about 20 minutes or until heated through. Enjoy!

      1. With adding hash browns, what about omitting the flour or adding extra milk? I don’t want it to dry out.

      2. Hi TJ! I’ve added hash browns without adjusting other ingredients and it turned out great. The moisture from the potatoes doesn’t dry it out. Hope this helps. Enjoy!

  10. Hi TJ, I was wondering if you’ve tried this recipe in a bundt pan? I’d like to do it this way
    because of the presentation factor…Thanks for your advice.

    1. Hi Linda! No, I haven’t tried it in a bundt pan, but it should work, you’ll just need to increase the baking time and watch it carefully. I hope it turns out just as great. Enjoy!

  11. This recipe is excellent, so easy to make and everyone
    loves it. I have used almond flour and also have
    added sautéed mushrooms. Question; do you
    happen to know the nutrition facts of your recipe as
    written? Breakdown of calories, fat, cholesterol
    carbs, proteins, etc. Thank you.

    1. Hi Pamela! So happy to hear you enjoy this Breakfast Bake as much as we do. I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Continue to enjoy!

  12. What is the purpose of the cottage cheese? Flavor, helps with form, or consistency. I saw you mentioning not to leave it out or substitute with ricotta

    1. Hi Krysten! The cottage cheese adds great texture and fluff without making the casserole too heavy or rich. Enjoy!

    1. Hi Sheree! Yes, you can definitely make it without the sausage and it will still bake up great. Enjoy!

  13. This recipe has become a staple of my family Christmas breakfast or brunch. The leftovers make a great lunch.

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