I swear this sausage egg and cheese breakfast casserole is the reason everyone shows up early on Christmas morning. It’s low carb, loaded with melty cheese and savory sausage, and somehow disappears before the presents are even opened.

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I am obsessed with this breakfast casserole because it hits hard without trying. But I really come back for the salty bite of bulk breakfast sausage and the sharp pull of shredded sharp cheddar cheese in every forkful.

I think of it as my Christmas breakfast casserole, mostly because I love food that feels big, rich, and unfussy without loading me down. And low carb?

Even better. I love the browned edges, the melty pockets, the no-nonsense breakfast energy.

Honestly, I want seconds before I finish firsts. Straight from the pan.

No polite little slice required for me at all.

Ingredients

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Breakfast sausage brings the savory, cozy diner vibe, plus plenty of filling protein.
Eggs hold everything together and make it feel like a real breakfast.
Heavy cream keeps the casserole soft, rich, and not dry or rubbery.
Sharp cheddar gives that salty, melty bite you’ll actually notice.
Kosher salt wakes everything up without making it taste aggressively salty.
Black pepper adds a little warmth, nothing fancy, just needed.
Garlic powder makes the whole thing taste more savory and less flat.
Onion powder adds quiet background flavor, basically the helper nobody sees.
Butter or oil helps with richness and keeps things from sticking.
Diced onion adds a soft bite and a little sweetness if you’re into it.
Fresh chives or parsley make it brighter, prettier, and less heavy.

Ingredient Quantities

1 pound bulk breakfast sausage

10 large eggs

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon butter or neutral oil

1/2 cup diced onion (optional)

1/4 cup chopped fresh chives or parsley (optional)

How to Make this

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1. Preheat oven to 350 F and lightly grease a 9×13 inch baking dish with the butter or oil.

2. In a large skillet over medium heat cook the bulk breakfast sausage, breaking it into crumbles, until no pink remains and edges are browned, about 6 to 8 minutes.

3. If using onion, add the diced onion to the skillet during the last 3 to 4 minutes of cooking the sausage and cook until softened; drain any excess fat if needed.

4. Spread the cooked sausage and onion evenly in the prepared baking dish.

5. In a large bowl whisk together the eggs, heavy cream, kosher salt, black pepper, garlic powder, and onion powder until fully combined.

6. Stir 1 1/2 cups of the shredded cheddar into the egg mixture, reserving about 1/2 cup for the top.

7. Pour the egg and cheese mixture over the sausage in the baking dish, smoothing the top so it is even.

8. Sprinkle the reserved shredded cheddar evenly over the surface.

9. Bake in the preheated oven until the casserole is set in the center and a knife inserted comes out clean, about 30 to 40 minutes depending on oven and dish depth.

10. Let the casserole rest for 5 to 10 minutes, sprinkle with chopped fresh chives or parsley if using, then cut into squares and serve.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Box grater for shredding cheese or pre shredded cheese bowl
8. Chef knife and cutting board
9. Oven mitts or pot holders

FAQ

Q: Can I prepare this casserole ahead of time? A: Yes. Assemble it the night before, cover, and refrigerate up to 24 hours. Bring to room temperature 20 minutes before baking and add a few extra minutes to the baking time if chilled through.

Q: What oven temperature and baking time should I use? A: Bake at 350 F for 40 to 50 minutes until the center is set and a knife inserted comes out mostly clean. If the top browns too quickly, tent loosely with foil.

Q: Can I make substitutions for the heavy cream or cheese? A: For the cream, use whole milk or half and half for a lighter texture, though the custard will be less rich. Swap cheddar for Monterey Jack, Colby, or a mix of cheeses of similar moisture and melting properties.

Q: How should I store and reheat leftovers? A: Cool to room temperature, cover, and refrigerate up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds or in a 350 F oven for 10 to 15 minutes until heated through.

Q: Can I add vegetables or other mix ins? A: Yes. Sauté raw vegetables like bell peppers, mushrooms, or the optional onion first to remove excess moisture. Fold in cooked potatoes, spinach, or cooked bacon as desired. Reduce added liquid slightly if adding a lot of watery vegetables.

Q: How do I know when the casserole is fully cooked without overbaking? A: The edges should be set and slightly puffed, the center should not be liquid, and an instant read thermometer inserted into the center should read 160 F. A clean or mostly clean knife test also works.

Sausage Egg And Cheese Breakfast Casserole Recipe Substitutions and Variations

Sausage:
- Ground pork seasoned with 1 teaspoon sage, 1/2 teaspoon fennel seed, salt and pepper
- Ground turkey or chicken plus 1 teaspoon poultry seasoning or Italian seasoning
- Crumbled breakfast-style plant based sausage for a vegetarian option
- Cooked diced ham or Canadian bacon for a milder, leaner protein
Heavy cream:
- Whole milk for a lighter custard, reduce by 1 to 2 tablespoons if mixture seems thin
- Half and half for a balance of richness and lower fat
- Evaporated milk for a creamier texture without as much fat
- Unsweetened soy or oat milk plus 1 tablespoon melted butter per cup to mimic richness
Sharp cheddar:
- Colby jack or Monterey Jack for milder, creamier melt
- Gruyere or Swiss for a nuttier, more complex flavor
- Pepper jack for a spicy kick
- Feta or goat cheese crumbles for tang and less gooey texture
Eggs:
- Egg whites plus 2 whole eggs to reduce cholesterol while keeping structure
- Tofu silken blended with a pinch of kala namak for a vegan custard alternative
- Quail eggs for bite sized servings, use about 3 quail eggs per large egg
- Chickpea flour batter (besan) mixed with water and baking powder for a vegan binder

Pro Tips

1) Brown the sausage well and blot excess grease with paper towels before spreading it in the dish. That extra step concentrates flavor and prevents a soggy casserole bottom.

2) Whisk the eggs and cream until slightly frothy. That incorporates air so the bake is light and tender rather than dense.

3) Bake until just set in the center and a knife comes out mostly clean. Carryover heat continues to cook it while it rests, so overbaking will dry it out.

4) Make ahead and reheat: bake, cool completely, then refrigerate up to 3 days. Rewarm covered at 325 F until heated through, or slice and toast portions for crisp edges. Fresh herbs added after reheating keep the flavor bright.

Sausage Egg And Cheese Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

631

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Box grater for shredding cheese or pre shredded cheese bowl
8. Chef knife and cutting board
9. Oven mitts or pot holders

Ingredients

1 pound bulk breakfast sausage
10 large eggs
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon butter or neutral oil
1/2 cup diced onion (optional)
1/4 cup chopped fresh chives or parsley (optional)

Directions

Preheat oven to 350 F and lightly grease a 9×13 inch baking dish with the butter or oil.
In a large skillet over medium heat cook the bulk breakfast sausage, breaking it into crumbles, until no pink remains and edges are browned, about 6 to 8 minutes.
If using onion, add the diced onion to the skillet during the last 3 to 4 minutes of cooking the sausage and cook until softened; drain any excess fat if needed.
Spread the cooked sausage and onion evenly in the prepared baking dish.
In a large bowl whisk together the eggs, heavy cream, kosher salt, black pepper, garlic powder, and onion powder until fully combined.
Stir 1 1/2 cups of the shredded cheddar into the egg mixture, reserving about 1/2 cup for the top.
Pour the egg and cheese mixture over the sausage in the baking dish, smoothing the top so it is even.
Sprinkle the reserved shredded cheddar evenly over the surface.
Bake in the preheated oven until the casserole is set in the center and a knife inserted comes out clean, about 30 to 40 minutes depending on oven and dish depth.
Let the casserole rest for 5 to 10 minutes, sprinkle with chopped fresh chives or parsley if using, then cut into squares and serve.

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.