Sausage Casserole is a cheesy, savory, protein-packed breakfast bake. With delicious breakfast sausage, hash browns, cottage cheese, and cheddar cheese.
Just like classic Breakfast Casserole this is an easy Breakfast Recipe that’s 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.
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 Christmas morning. The eggs, sausage, hash browns and cheese all bake together to make a combination of so many favorite breakfast recipes.
This could be controversial, but pork sausage might be the best breakfast meat option out there. Obviously bacon is a big contender, but sometimes nothing beats sausage. Along with this simple casserole you can make a variety of interesting breakfasts like Breakfast Sausage Sloppy Joes and Sausage Crescent Squares.
The next time you have a big group to make breakfast for be sure to bake this dish. 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.
MAKE-AHEAD SAUSAGE CASSEROLE
This Sausage and Egg Casserole is great recipe to make ahead of time. You can either put together the dish and bake the next day or you can keep it in the freezer before-hand
- 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 and Hash Brown Casserole: If you’d like to prep the Breakfast 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.
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VARIATIONS ON SAUSAGE CASSEROLE
- 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.
Instant Pot Sausage Casserole
- Turn your instant pot onto sauté mode. Add some olive oil to the bottom and the sausage and begin to crumble it. Cook until the sausage is browned.
- 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 Sausage Casserole
- 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.
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HOW TO STORE SAUSAGE CASSEROLE
- Serve: Don’t leave your Sausage and Egg Breakfast 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 Sausage Egg 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.
- Yield: 12 Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Course: Breakfast
- Cuisine: American
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 375 degrees and spray a 9x13 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.
Yield: 12 Servings, Amount per serving: 354 calories, Calories: 354g, Carbohydrates: 11g, Protein: 20g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 188mg, Sodium: 588mg, Potassium: 354mg, Fiber: 1g, Sugar: 1g, Vitamin A: 568g, Vitamin C: 5g, Calcium: 197g, Iron: 2g
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