This sausage, egg, and cheese breakfast bake is delicious and easy to make. I love casseroles because they are a meal made in one pan. This is the perfect simple breakfast casserole to start the day!
This sausage, egg, and cheesy bake recipe is hearty and packed with flavors. It’s sure to become a favorite for your weekly meal prepping since it makes six servings and reheats so well. It can be enjoyed as breakfast, brunch, or even lunch.
Why You’ll Love This Sausage, Egg, and Cheese Breakfast Bake
- Ready in less than an hour, and with only 15 minutes of prep time, this bake is sure to be a hit!
- It’s the perfect way to add protein to your day.
- Easy to prep and bake in the morning for the perfect sausage breakfast overnight casserole
- Unsalted butter
- Yellow onions
- Breakfast sausage
- Heavy whipping cream
- Garlic clove
- Ground black pepper
- Shredded cheddar cheese
How To Make Sausage, Egg, and Cheese Casserole
Start by preheating the oven to 350°F. Lightly coat an 8-inch deep-dish pie dish or baking dish with coconut oil or nonstick cooking spray.
Heat butter in a large skillet over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the sausage and cook until evenly browned for 4 to 5 minutes. Drain and set aside.
Whisk the eggs, cream, garlic, salt, and pepper in a large bowl.
Spread the sausage and onion mixture evenly on the bottom of the prepared dish and top with the cheese. Pour the egg mixture over the cheese. Bake for 35 minutes, until the eggs are set, and the top is lightly golden brown. Allow to cool for 3 to 5 minutes before serving to ensure the eggs are set.
Leftovers of this sausage, egg, and cheese bake can be covered and stored in the refrigerator for up to 4 days.
Garlic powder: If you don’t have a fresh garlic clove, swap out and use ¼ tsp of garlic powder instead.
Shredded cheese: While I prefer the flavor of cheddar cheese, you can easily use any type of cheese that you want.
Salted butter: If all you have in the house is salted butter, use it for this simple egg and cheese casserole recipe and omit the additional salt ingredient.
Heavy Whipping Cream: If you don’t have any heavy whipping cream on hand feel free to use half and half.
How to Store
If you have leftovers of this cheesy sausage egg casserole, you can store it and enjoy it later. All you need to do is add it to an airtight container and keep it cool in the fridge. It should be eaten within 2-3 days of storage.
How to Reheat
When you’re ready to enjoy this easy egg and sausage casserole, you can reheat your serving in the microwave. Add some more shredded cheese on top, too if you’d like! (You can never have too much cheese!)
Toppings Suggestions for Sausage Egg and Cheese Casserole without Bread
This is where this cheesy egg casserole really stands out! Everyone can easily add their own toppings to create their perfect flavor.
Some topping suggestions:
- Sour cream
- Hot sauce
- Fresh cilantro and chives
- Sliced avocado
And those are just a few suggestions! Each person can add anything that they’d like or just eat it as is.
Can I freeze this egg casserole dish?
This is best eaten fresh. Freezing baked eggs can happen, but unthawing them would create an unpleasant texture.
Can I add vegetables to this breakfast casserole recipe?
This would be a great way to add more veggies to the family’s diet. Chopped broccoli would be a great addition, as would mushrooms, too!
How do I know when a casserole is cooked all the way through?
You’re going to want to make sure that the casserole is cooked thoroughly. You can use a knife to cut into the center of the casserole to make sure that there isn’t any runniness. You can also shake the casserole dish slightly to ensure there isn’t any jiggle.
When it comes to a delicious egg, sausage, and cheese recipe, you can’t go wrong with this simple bake! It’s fast, it’s flavorful, and it’s hearty! Fill up your plate and dig in!
More Easy Breakfast Recipes
- Preheat the oven to 350°F. Lightly coat an 8-inch deep-dish pie dish or baking dish with coconut oil or nonstick cooking spray.Heat the butter in a large skillet over medium heat. Add the onions and sauté until soft, 3 to 4 minutes.
- Add the sausage and cook until evenly browned, 4 to 5 minutes. Drain and set aside.
- In a large bowl, whisk the eggs, cream, garlic, salt, and pepper.
- Spread the sausage and onion mixture evenly on the bottom of the prepared dish and top with the cheese. Pour the egg mixture over the cheese.
- Bake for 35 minutes, until the eggs are set and the top is lightly golden brown.
- Allow to cool for 3 to 5 minutes before serving. Leftovers can be covered and stored in the refrigerator for up to 4 days.
CALORIES: 394 | FAT: 33 g | PROTEIN: 21.8 g | TOTAL CARBS: 2.6 g | NET CARBS: 2.6 g
I have many more recipes that are perfect for your weekly meal prepping. Don’t miss these Bacon Gruyere Egg Bites and Keto Pizza Egg Cups!
JenniferDecember 16, 2018 at 5:24 pm
This was my first recipe to make out of your new cookbook..it was Day 2 of Keto for me. I used our cast iron skillet to brown the sausage patties, then I added everything else according to the recipe and put the cast iron skillet right in the oven to bake. Super easy and clean up was a breeze! Thank you for all the yummy recipes…it’s helped me a lot!
Sara AdamsJanuary 11, 2019 at 12:03 am
This is the absolute best recipe!!! I made it and had it for leftovers for breakfast all week . It is my new go to for breakfast.
Roslyn MillerFebruary 3, 2019 at 10:36 pm
I made this today and love it all my friends on Keto asked for this recipe.
Chrystal C.January 29, 2019 at 2:18 am
I just made this and it is delicious! I might have went wrong somewhere though because there is liquid at the bottom of the pan and I think a baked layer of grease. Lol! But it’s good none the less!
JessicaFebruary 9, 2019 at 2:27 am
I just started following keto and found you on Instagram. Your great success inspired me so I had to get your book! This was the first recipe I cooked and I LOVED IT! Thanks so much for making a book that’s easy to understand and with yummy recipes!
Linda HApril 6, 2019 at 10:40 pm
I love this recipe. I chopped a small can of sliced mushrooms and added it to sausage and onions. I love mushrooms. I will snack on them straight from the can. They set this recipe off for me. Thank You for 5 great breakfasts.
Sarah JohnsApril 26, 2019 at 12:08 pm
Could you substitute ham for the sausage? Thanks
SuzanneMay 4, 2019 at 12:44 am
Cheryl FlinnJune 28, 2019 at 3:32 pm
I cut salt to 1/2 t and added fresh chives… Delish!!! Love the cookbook!
Michi C.September 3, 2019 at 2:21 pm
Thanks so much for this recipe!!! It is SOOOOOOOOOOO GOOD!!! I’m most definitely keeping this on in my keto recipe “rolodex”!!!
StacyDecember 2, 2019 at 5:48 pm
We just purchased your book and tried this recipe this morning and it was fantastic! Can’t wait to try more recipes.
Shari WileyDecember 25, 2019 at 11:53 pm
Didn’t use garlic because I didn’t think my elderly Dad would like it, but it still turned out SO tasty! Have already recommended it to a friend.
JordanJanuary 4, 2020 at 6:20 pm
I didn’t have breakfast sausage so I used mild Italian sausage links (removed the casing). Came out great, easy breakfast!
Erik DinesJanuary 11, 2020 at 2:16 pm
If I wanted to prepare this in 6 small meal prep glass containers…how do you suppose that would affect the baking time? Thank u.
SuzanneJanuary 13, 2020 at 8:39 pm
I am assuming that you would decrease the cooking time, but I couldn’t tell you exact times. You could also prepare per the original instructions and then transfer to your glass containers after it is baked through.
PJJanuary 11, 2020 at 7:35 pm
Made this morning with a little more onion and mushrooms. Delicious!
Lori WoodmanJanuary 19, 2020 at 9:51 pm
This is the first recipe I’ve made after finding your blog. It was delicious! I just started eating keto last week and was already tired of boiled eggs for breakfast every morning because I didn’t have time to make anything else. So am making a few Keto recipes today so I can meal plan for the week. I cut the casserole bake into six pieces so already looking forward to breakfast every morning this week.
SUNNYE M. ROPPJanuary 30, 2020 at 7:18 pm
This recipe was easy to make, involved little prep or clean up and made a full week of “to go” breakfasts. Totally YUM!
AmandaFebruary 7, 2020 at 8:29 pm
did you use sausage links, patties or crumbles for this recipe? thanks in advance!
SuzanneFebruary 8, 2020 at 3:00 pm
Hey there, I use ground sausage.
Lisa KellerFebruary 27, 2020 at 5:28 pm
This is our go to for breakfast prep and the whole family loves it.
AliciaMay 9, 2020 at 8:00 pm
Can this be mixed the night before and refrigerate to cook the next mornin?
SuzanneMay 11, 2020 at 4:24 pm
I have never tried, but I am sure that you could. However, I would wait to add the salt into the mixture until right before you bake it. Sometimes salt sitting in eggs for too long can make them rubbery.
GordonOctober 28, 2020 at 7:06 am
This is a “go-to” breakfast at our house. We’ve been using your cookbooks and following your sites for almost a year and a half now. I am almost at 100 pounds lost. My wife is at 75. Needless to say, you’re a hero and guru in our house! Thank you for your part on our life changing path!
Caroline CarnellDecember 13, 2021 at 5:46 pm
Could half and half be subbed for the heavy whipping cream?
SuzanneDecember 21, 2021 at 7:39 am
Timothy WoodsFebruary 6, 2022 at 10:37 pm
This is amazing! My kids are getting tired of pancakes for breakfast. A nice alternative and something that they very much would enjoy!
SuzanneFebruary 8, 2022 at 1:51 pm
I totally feel you on that! Enjoy!
Isaac RobertsonMarch 10, 2022 at 1:47 am
I have tried many Sausage, Egg, and Cheese recipes but this one is by far the best. I love how easy it is to make and that it’s healthy too! The taste also beats any other recipe I’ve tried. Now I can enjoy my breakfast without feeling guilty!
SuzanneMarch 21, 2022 at 8:26 am