I recently tried my new favorite Sausage And Eggs Casserole. I mixed crumbled breakfast sausage with creamy eggs, cheddar, and mozzarella, accented by garlic and onion powder. The rich flavors and a touch of heavy cream create a delightful dish that satisfies my mornings without hashbrowns or potatoes.

Jump to Recipe

I recently experimented with a new twist on a breakfast classic that completely blew my mind. I whipped up a Sausage Egg And Cheese Breakfast Casserole, also known as Christmas breakfast casserole, and it turned out to be a game changer.

I started off by browning 1 lb of crumbled breakfast sausage until it was just right and then mixed it with 10 large eggs, a cup of shredded cheddar cheese, and half a cup of mozzarella cheese. I love how the heavy cream and softened cream cheese mingled together with a sprinkle of garlic powder, onion powder, salt and pepper to create layers of flavor.

The process was simple yet exciting, and every bite gave me a little burst of breakfast ingredients doing their own magic. I kept it low carb and light, perfect for anyone looking for a filling dish without the heaviness of traditional recipes.

Enjoy experimenting with your own twist!

Why I Like this Recipe

I really love this recipe because it just feels super comforting. The mix of sausage, eggs, and cheese gives it a hearty flavor that reminds me of my childhood breakfasts. I also like how easy it is to make; even if you mess up a step or two its still really forgiving and ends up tasting awesome. It fills you up fast which is perfect for those mornings when you’re in a rush and still need something satisfying. Plus, every time i cook it my family ends up asking for the recipe which makes me feel like im really acing my cooking game.

Ingredients

Print Recipe (No Advertisments)

Breakfast sausage supplies protein and hearty savory flavor, while also carrying extra fat sometimes.
Eggs deliver essential protein, aiding a firm, custardy texture in the casserole.
Cheddar cheese adds a rich, salty flavor and melts into gooey, satisfying layers.
Mozzarella cheese subtly boosts the dish with its mild, stretchy, melty goodness.
Heavy cream and cream cheese mix for a luxuriously smooth, tangy and rich texture.
Garlic and onion powders plus optional green onions uplift flavor with a subtle zest.

Ingredient Quantities

1 lb breakfast sausage, casings removed and crumbled

10 large eggs

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup heavy cream

1/4 cup cream cheese, softened

Salt to taste

Pepper to taste

1/4 tsp garlic powder

1/4 tsp onion powder

Optional: a handful of chopped green onions for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and lightly grease a casserole dish.

2. In a large skillet, cook the sausage over medium heat until its browned, then drain the excess grease.

3. In a big bowl, whisk together the eggs, heavy cream and softened cream cheese until they’re well mixed.

4. Stir in salt, pepper, garlic powder, and onion powder.

5. Mix in the cooked sausage and both the cheddar and mozzarella cheeses.

6. Pour the entire mixture into the prepared casserole dish, spreading it out evenly.

7. Place the dish in the oven and bake for about 30 to 35 minutes, or until the eggs are fully set.

8. To check, poke the center with a toothpick – if it comes out clean then its done.

9. When finished, take the casserole out of the oven and let it cool for a few minutes.

10. Optional: top with a handful of chopped green onions before serving.

Equipment Needed

1. Oven – for baking the casserole at 350°F
2. Casserole Dish – to hold the egg and sausage mixture
3. Large Skillet – for browning the sausage over medium heat
4. Large Mixing Bowl – for whisking together the eggs, heavy cream and softened cream cheese
5. Whisk – to blend the egg mixture until smooth
6. Measuring Cups and Spoons – to accurately measure heavy cream, cream cheese and spices
7. Spatula – to stir and mix the ingredients evenly
8. Toothpick – to test if the eggs are fully set
9. Cutting Board and Knife – for chopping the green onions, if using as garnish

FAQ

Q: How do I cook the sausage for this casserole?

A: You need to cook the sausage over medium heat until it's browned and crumbly, making sure its no longer pink before you add it to the mix.

Q: Do I need to drain any grease from the sausage?

A: Yes, if there's a lot of grease left in the pan you should drain it off so your casserole wont be too oily.

Q: What temperature and how long should I bake the casserole?

A: Preheat your oven to 350°F and bake the casserole for about 30-35 minutes until the egg mixture is set and the top is a little golden.

Q: Can I substitute the heavy cream or cream cheese if I dont have them?

A: Sure you can try using half & half or whole milk, but the texture and richness of the casserole might be a bit different.

Q: How long can I store leftover casserole?

A: You can keep leftovers in the fridge for 3-4 days in an airtight container, then reheat in the microwave when you're ready to eat.

Sausage Egg And Cheese Breakfast Casserole Recipe Substitutions and Variations

Instead of pork sausage, you could try turkey sausage if you’re looking for a leaner option
If you don’t have cheddar cheese, Monterey Jack or even a mild Swiss cheese works good
If heavy cream is hard to find, half and half can be a decent substitute though it might be a bit lighter
For cream cheese, ricotta can step in for that creamy texture, but it’ll be slightly less thick
Don’t have green onions? Chopped chives are a neat alternative for garnish

Pro Tips

1. Make sure you mix the cream cheese with the heavy cream and eggs real well so that you dont end up with lumps, it helps keep the casserole smooth and tasty.
2. Let the cooked sausage cool down just a bit before you stir it into the egg mix, else it might cook your eggs too fast and ruin the texture.
3. Try letting the casserole sit for a few minutes after you pull it out of the oven so that the flavors get a chance to settle and it slices easier.
4. For a little extra zing, consider tossing in some extra chopped green onions or even a dash of your favorite hot sauce when serving, it really pops the flavor.

Sausage Egg And Cheese Breakfast Casserole Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

439

kcal

Equipment: 1. Oven – for baking the casserole at 350°F
2. Casserole Dish – to hold the egg and sausage mixture
3. Large Skillet – for browning the sausage over medium heat
4. Large Mixing Bowl – for whisking together the eggs, heavy cream and softened cream cheese
5. Whisk – to blend the egg mixture until smooth
6. Measuring Cups and Spoons – to accurately measure heavy cream, cream cheese and spices
7. Spatula – to stir and mix the ingredients evenly
8. Toothpick – to test if the eggs are fully set
9. Cutting Board and Knife – for chopping the green onions, if using as garnish

Ingredients

1 lb breakfast sausage, casings removed and crumbled
10 large eggs
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup heavy cream
1/4 cup cream cheese, softened
Salt to taste
Pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
Optional: a handful of chopped green onions for garnish

Directions

Preheat your oven to 350°F and lightly grease a casserole dish.
In a large skillet, cook the sausage over medium heat until its browned, then drain the excess grease.
In a big bowl, whisk together the eggs, heavy cream and softened cream cheese until they're well mixed.
Stir in salt, pepper, garlic powder, and onion powder.
Mix in the cooked sausage and both the cheddar and mozzarella cheeses.
Pour the entire mixture into the prepared casserole dish, spreading it out evenly.
Place the dish in the oven and bake for about 30 to 35 minutes, or until the eggs are fully set.
To check, poke the center with a toothpick – if it comes out clean then its done.
When finished, take the casserole out of the oven and let it cool for a few minutes.
Optional: top with a handful of chopped green onions before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.