Sausage Egg and Cheese Breakfast Casserole
Have I got a breakfast recipe for you! This sausage, egg, and cheese breakfast casserole is loaded with sausage and cheese and makes the perfect morning meal. It’s easy to make and definitely kid-friendly. So go ahead and give it a try – your family is sure to love it!
I love a delicious recipe that can easily feed a crowd, and that’s what I’m sharing with you today! This breakfast casserole recipe is a hit with me, because not only can it feed a crowd, but if you don’t have a crowd to feed, the egg casserole refrigerated or freezes perfectly to for reheating to feed the family over the course of a couple days. Definitely a winner for quickly feeding the kids in the morning!
It’s also worth noting that many ingredients in recipe can be substituted or omitted. For example, at Christmas time, we had a bunch of leftover ham, that I used instead of sausage in the breakfast bake.
If the kids aren’t fans of spinach, it can easily be swapped for kale, or left out completely. One of my favorite subs is switching out the bell peppers in this recipe for tomatoes instead. You still get the beautiful color contrast, with a different flavor!
If you’re ready to get to cooking, let’s take a look at the recipe!
Cheesy Breakfast Sausage and Egg Casserole
This breakfast casserole recipe is perfect for feeding a large crowd. Loaded with sausage, eggs, and cheese, it's sure to become a family favorite!
Ingredients
- 1 pound breakfast sausage
- 2 cups fresh spinach
- 1 cup onion, diced
- 1 large red bell pepper, diced
- 2 cups shredded cheddar cheese
- 10 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- salt
- pepper
Instructions
- Preheat oven to 375º F.
- Crumble and brown breakfast sausage in a large skillet over medium heat. Once sausage is browned, add spinach and continue cooking until wilted. Add sausage and spinach to a prepared 13x9" casserole dish.
- Add diced onion and bell pepper to casserole dish, layering evenly on top of sausage mixture. Evenly layer the shredded cheese over vegetables and sausage.
- In a large bowl, whisk together eggs, heavy cream, and seasonings. Pour eggs into casserole dish and cover with foil.
- Bake covered breakfast casserole in oven for 45 minutes. Remove foil and allow to bake for an additional 15 minutes, or until the top starts to brown. Serve hot.
Notes
If not serving immediately, allow casserole to cool then store in an airtight container and refrigerate for 3-4 days. To freeze, divide into individual portions wrapped in cling wrap and stored in a plastic zipper bag for up to 3 months.
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