Sausage Casserole

by Sabrina Snyder

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13 Comments

5 from 4 votes
12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Sausage Casserole is a cheesy, savory, protein-packed breakfast that can feed a crowd. It’s easy to make and packed full of flavor! Try today!

A Breakfast Casserole is an easy recipe that is perfect to feed a big group, you can prep it ahead of time or throw it together the morning of. Either way you’ll have an easy breakfast made to share, try my Breakfast Burrito Casserole or my Tater Tot Breakfast Casserole.

Closeup of a piece cut of the casserole
Top view of the raw ingredients in baking pan
Top view of the baked ingredients in baking pan

Sabrina’s Sausage Casserole Recipe

This easy Sausage and Egg Casserole is a great crowd-pleaser that you can serve for brunch, a weekend breakfast, or even as part of your holiday mornings. The flavors combine so well together that is the perfect casserole!

Recipe Card

Dinner, then Dessert

Sausage Casserole Recipe

Sausage Casserole is a cheesy, savory, protein-packed breakfast that can feed a crowd. It's easy to make and packed full of flavor! Try today!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Closeup of a piece cut of the casserole
PrintRate

Ingredients
 

  • 1 pound sage pork breakfast sausage
  • 3 cups frozen hash brown diced potatoes
  • 1/4 cup butter , melted
  • 1/2 yellow onion , minced
  • 16 ounces small curd cottage cheese
  • 2 cups cheddar cheese , shredded (divided)
  • 8 large eggs

Instructions

  • Preheat oven to 375 degrees and spray a 9×13 pan with vegetable oil spray.
  • Add pork sausage to a large skillet on medium-high heat, crumbling it as you cook, for 6-8 minutes until no longer pink.
  • Mix diced hash browns, melted butter, onions, cottage cheese, 1 ½ cups cheddar cheese and eggs until well combined.
  • Add in the cooked sausage and stir.
  • Pour into baking dish and top with remaining cheese.
  • Cook for 30-35 minutes or until cooked through and browned on top.

Nutrition

Calories: 354kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 188mg | Sodium: 588mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 2mg

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Chef’s Note

Pork sausage might be the best breakfast meat option out there. Obviously bacon is a big contender, but sometimes nothing beats sausage .When cooking the sausage make sure you drain any excess grease before assembling the casserole. This makes a richer flavor while preventing the finished dish from becoming oily.

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About this Recipe

The next time you have a big group to make breakfast for be sure to bake this dish. The eggs, sausage, hash browns and cheese all bake together to make a combination of so many favorite breakfast recipes. It’s an easy go-to recipe that you can put out and just let people serve themselves up. It’s minimal cleanup and perfectly filling on its own so you don’t have to spend a lot of time making lots of sides.

Can this be made ahead of time?

  • Overnight Sausage Breakfast Casserole: Brown the sausage and whisk together the egg and hash brown mixture as usual. Add the casserole mixture to the baking dish and top with the remaining cheese. Instead of putting the egg casserole straight into the oven, cover the dish in plastic wrap or tin foil and keep it in the fridge. In the morning all you have to do is preheat the oven and bake the casserole as usual.
  • Frozen Sausage Casserole: If you’d like to prep your casserole to make a few days or weeks later you can store it in the freezer. The uncooked eggs will actually freeze better than cooked eggs so this is a great casserole to store in the freezer. Just make sure the unbaked casserole is carefully sealed so it will keep well.

How to Store

  • Serve: Don’t leave your casserole out at room temperature out for more than 2 hours.
  • Store: Let the casserole cool to room temperature then cover the casserole dish tightly. It will keep well in the fridge for 3-4 days.
  • Freeze: You can also freeze your casserole for up to 3 months. To make it an easy ready-made breakfast cut the casserole into serving sizes and store them in a freezer bag.

Alternate Cooking Techniques

Instant Pot Method

  • Whisk together the hash browns, melted butter, onions, cottage cheese, 1 ½ cups cheddar cheese and eggs until well combined.
  • Add in the cooked sausage to the mix.
  • Put the trivet into the instant pot and pour in 1 cup of water.
  • Pour the egg mixture into a cake pan, and place it in the instant pot.
  • Seal and pressure cook for 10 minutes. Let the pressure release naturally.

Slow Cooker Method

  • Start by browning the sausage in a skillet.
  • Whisk together the rest of the Sausage Egg Casserole ingredients, then add the cooked sausage.
  • Pour the egg mixture into the slow cooker.
  • Cook on low for 8 hours or high for 4 hours.
  • Add the remaining cheese to the top of the casserole about 15 minutes before it’s done in the crockpot.

Variations

  • Meat: Instead of using Sage Breakfast Sausage try using Italian sausage, turkey sausage. You could also use ham, bacon or even kielbasa.
  • Cheese: This egg casserole is wonderfully cheesy with cheddar and cottage cheese. If you’d like to try some other cheese options mozzarella, Gruyere, Swiss, or sharp cheddar cheese. You could also use some condensed cream or sour cream to make it extra creamy.
  • Potato Breakfast Casserole: Instead of using hash browns try chopping up some Yukon potatoes into bite sized pieces and mixing them with the eggs instead of the hash browns.
  • Add-ins: There are so many delicious mix-ins you can add to this dish the next time you make Sausage Breakfast Casserole. Add in some chopped bell peppers, red pepper flakes, mushroom, and green onions.

More Breakfast Casseroles to Try

Sausage Casserole collage

Photos Used In Previous Posts

Cooked ingredients in a white baking dish
Top down of baked ingredients in a white baking dish
Ingredients before baking in a baking pan
Baked ingredients on a plate with baking dish in background

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. Most of your recipes I have found to be delicious and easy to make. However, there is no serving size with the calories to be able to watch how much you are eating when watching your weight.

    Reply

  4. This looks absolutely delicious and tasty! I’m definitely going to make this! My family is going to love this recipe! So excited!

    Reply

  7. I just stumbled upon your site looking for a sweet and sour chicken recipe and then took a deeper dive. WOW. You have everything covered and all of it looks SO good! Right this minute there are at least 15 recipes I want to make tonight for dinner! Cannot wait to try them.

    Reply