Sausage Casserole
Sausage Casserole is a sausage, egg, and cheese casserole that is ridiculously easy to make and perfect for holidays, potlucks, or any given Sunday. Assemble in the time it takes to heat up the oven, then bake. This easy breakfast casserole is always a hit and simple enough to keep in regular rotation.
I need to take a second and gush, because this sausage breakfast casserole is one of the first things I learned to cook when I lived in Texas in my 20s and started cooking for myself. Along with sausage balls and queso dip, this casserole is part of my foundation and I have so many memories of enjoying it with friends and a batch of southern buttermilk biscuits.
Why you will love this recipe
This is a sausage, egg, and cheese casserole that checks all the boxes. It is simple to make, it can be prepared in advance, and it doesn’t take too long (30 to 40 minutes) to cook. You don’t need to do anything in advance, and you can keep all the ingredients on hand to whip this breakfast out when you need it.
What do you put in sausage casserole
- Bulk breakfast sausage, hot or mild. Jimmy Dean or Odom’s Tennessee Pride both work for this recipe. I tend to use hot sausage because it actually isn’t all that hot but it does bring more flavor.
- A dozen eggs. Yep, a whole dozen.
- Sharp cheddar cheese.
- A can of condensed cream of mushroom soup, undiluted. Just plop it all right in there. The soup is how this casserole bakes up light and fluffy despite having some heavy ingredients.
- A pinch kosher salt. The soup and cheese bring more salt too.
- Fresh cracked black pepper.
How to make sausage breakfast casserole
Heat up your oven, and while the oven is heating make the casserole. Cook the sausage in a large skillet – this can be done a day or two in advance. The sausage can also be cooked well in advance and stored in the freezer.
Put the eggs in a bowl and whisk them up with a fork well. I prefer a fork rather than a whisk, and I use a little elbow grease to get them mixed up and fluffy. Then we add the rest of the ingredients. Still using the fork, we want to break up the soup. But know that the soup will not dissolve and there will be visible white bits in the egg mixture. This is normal.
Pour all this is a lightly greased (cooking spray is fine) casserole dish and bake. Sausage casserole is done when it gets nice and golden on top and the egg is set through the center. If you give the dish a little jiggle, the center should not move. Or you can give a press with a finger, and there should be resistance.
TIP! This tastes even better with a little dusting of Old Bay seasoning on top.
When to serve sausage casserole
When I learned this recipe, the family I learned it from made it on the regular – probably one Sunday a month. It was expected. I don’t cook much on the weekends though, so I love this recipe especially for the following:
Holidays
Potlucks
Brunch
When you have company
Father’s Day
Breakfast for Dinner
Special occasions, such as breakfast in bed or a birthday morning
TIP! Cook the sausage the day before to make for easier prep in the morning.
What to serve with sausage casserole
- Classic Southern Buttermilk Biscuits are always the right choice with a cheese sausage breakfast casserole like this. Or to keep it low carb, my Low Carb Cheddar Bay Biscuits do the trick.
- Fresh fruit.
- Breakfast potatoes such as Griddle Hash Browns or if you want a make-ahead casserole, my Jalapeno Hash Brown Casserole.
- Cream gravy.
- Pancakes or waffles.
- Croissants, as an alternative to making biscuits.
- Deviled Eggs.
- Muffins or quickbread, such as Banana Bread.
FAQs
Yes. It is best served fresh from the oven, but it has more staying power than a lot of egg casseroles that shrink and shrivel after cooking. Reheat by portion with a little zap in the microwave.
Store this casserole sealed with foil or plastic wrap in the refrigerator for up to 3 days.
Sausage Casserole
Ingredients
- 1 lb bulk breakfast sausage hot or mild
- 1 dozen eggs
- 2 cups shredded sharp cheddar cheese
- 1 (10.5 oz) can condensed cream of mushroom soup, undiluted
- 1 pinch kosher salt
- 2 pinches fresh cracked black pepper
- cooking spray
Instructions
- Heat oven to 350°F.
- In skillet, cook and crumble the sausage until no longer pink. Drain the fat.
- In a large bowl, add the eggs. Using a fork, whisk up the eggs until well-mixed and fluffy.
- Add the cheese, soup, salt, and pepper to the eggs, and still using the fork, mix until combined and the soup is broken up into bits.
- Pour the egg mixture into 2-qt baking dish or 13×9 bake dish sprayed with cooking spray. Bake 30-40 minutes at 350°F until golden on top, puffed in the center, and set throughout.
