Easiest EVER Sausage, Egg, & Cheese Breakfast Casserole
With only 5 ingredients and only a few minutes of prep, this is absolutely the easiest ever sausage, egg, and cheese breakfast casserole. And it’s a crowd favorite – it’s absolutely delicious!!
This has been my go-to breakfast casserole recipe for almost 10 years. I’ve made it dozens and dozens of times – I make it for every Christmas morning brunch, every summer family gathering, several times a year when we’re having company, and just to enjoy with my family at home!
Here’s why you’ll love this easy breakfast casserole recipe:
- It is SO simple to make. The only prep work you need to do is brown the breakfast sausage. Everything else just gets tossed right into a bowl to stir together and then poured into a casserole dish to bake. It almost couldn’t be easier. It’s a very quick breakfast recipe.
- IT IS SO GOOD. It’s amazing how it can have SO much flavor with only 5 ingredients, but it’s just so tasty. People ask me for this recipe all the time. It’s a hit!
- Makes GREAT leftovers. Seriously – still delicious the next day (and for a few days)!
- It’s perfect for a crowd. Especially because I make this so often when we’re feeding company, I’ll often make 2 batches, which takes the same amount of time as making just one since all you’re doing is stirring ingredients together. (And, people go crazy over this recipe!!)
- You can freeze it! I’ve made and frozen this recipe many, many times. This is a tasty and super easy freezer meal!!
- It’s a pretty healthy casserole compared to other “comfort food” breakfast options! Especially if you use light ground sausage. 🙂
- It transports very easily. This is my go-to breakfast casserole for so many things, including when we’re going out of town and I need to bring breakfast with me. It travels really well!
- BONUS: You can also turn this casserole into very easy breakfast tacos. I’ve made this casserole many times where we then scoop out the cooked casserole into tortillas and then wrap the tortillas in foil for an easy grab-and-go breakfast the next morning.
Did I mention it’s SO EASY to make?!
Breakfast Casserole Ingredients:
Only FIVE ingredients and you’re on your way to such a delicious breakfast casserole!
- Browned ground breakfast sausage – this recipe only calls for 1/2 a pound. I’ve made it with a full pound before, but I really, really don’t think it needs it. A 1/2 pound works well, and I love it because I can freeze the other half for even easier prep the next time since all I have to do is take the sausage out of the freezer and then toss it in with the other 4 ingredients!
For the breakfast sausage – I always use my store brand (HEB) light pork sausage. It’s my favorite for every single recipe that calls for ground sausage, but you can use whatever – your favorite breakfast sausage, Jimmy Dean, etc.
- Frozen hash browns, thawed – any kind you like! These help give some structure and some texture.
- 6 large eggs
- 2 cups of shredded cheddar cheese – I always use the same cheese, but you could change it up a bit and use a spicy cheddar if you want something with a kick!
- 24oz container of cottage cheese – SURPRISE. 😆 This recipe contains a lot of cottage cheese, but don’t let that scare you. Literally, in the dozens of times (probably hundreds at this point) of times that I’ve made this casserole, I’ve never had anyone even NOTICE there’s cottage cheese in it. The only time they find out is when they’re dying to know how to make it and I tell them. It’s always a shock. But the cottage cheese does this magical thing in the casserole: it makes it very moist and helps prevent the eggs from being fluffy and rubbery like in a lot of other breakfast casseroles. Just trust me.
How to make this ridiculously easy sausage, egg, and cheese breakfast casserole:
Step one: Cook sausage
brown sausage in a large skillet over medium heat until cooked through. Use your spatula to break it up into small pieces. Drain off extra fat with a slotted spoon if you need to. (If you use light sausage, you probably won’t have to do this!) Set half aside (I always freeze it to use for the next time I make the casserole) and pour the other half into a large mixing bowl.
Step two: Stir everything together
Add in the other ingredients to the bowl with 1/2 the cooked sausage – the eggs, hash browns, container of cottage cheese, and grated cheese. Use a wooden spoon to stir everything together.
Step 3: Pour & bake.
Pour egg mixture into a 9×13″ baking dish lightly coated in cooking spray. Bake casserole dish, uncovered, at 350 for 45 minutes. The edges should be slightly golden brown and crispy, and the middle should looked fully cooked.
Step 4: ENJOY!
Allow it to cool just a bit before you dive into it! ENJOY!
>> Pro tip: turn it into breakfast tacos if you need quick grab-and-go breakfasts!
I’ve done this MANY times – this casserole makes a perfect breakfast taco filling! It’s sturdy enough to be a casserole, but it’s flexible enough that you can easily scoop out spoonfuls to put in tortillas. Then, wrap your tortillas in foil and you have an instant individually wrapped breakfast! Perfect for bringing to kids’ games, Sunday school breakfasts, family reunions, etc!
Tips for making this yummy breakfast casserole:
- Add some extras. I usually make this casserole as-is, but if you want some extra color, you could easily add in some chopped bell peppers, jalapenos, or can of drained diced green chiles. I’ve done this before and it’s delish!
- It’s very tasty with a side of salsa. Very. (Here’s my very favorite regular homemade salsa recipe and here’s my favorite roasted salsa recipe. Both are fantastic!)
- Serve it up on its own (it can certainly be a full breakfast) or as part of a larger brunch with French toast, cinnamon rolls, fruit salad. This recipe is really so versatile – you can make it for fancy brunches, cozy Christmas mornings, breakfast for dinner, or as a freezer meal. It’s just an all-around great breakfast recipe.
- To reheat: you can easily just reheat leftovers in the microwave, buf if you’re making it ahead of time and wanting to reheat the entire casserole the next day, just cover the baking dish with aluminum foil and place in the oven on warm for about an hour. As long as the temperature isn’t too high and the casserole is covered, it shouldn’t dry out. I’ve reheated it tons of times!
- To store: cover the casserole dish (once it’s completely cool) with aluminum foil or plastic wrap, or just transfer the remaining casserole into an airtight container. It’ll still taste good for several days (if you even let it last that long) in the fridge!
- To freeze: prep the casserole, bake it in an aluminum baking pan, cover with foil once it’s completely cool, and store in your freezer for up to 3 months. Allow it to thaw at room temperature and then just reheat in the microwave or in the oven on warm.
Other delicious brunch recipes:
- Super moist banana bread – my absolute favorite banana bread recipe. SO moist and flavorful!
- Christmas morning fruit salad – fun, festive, colorful!
The Easiest EVER Sausage, Egg, and Cheese Breakfast Casserole
With only 5 ingredients and only a few minutes of prep, this is absolutely the easiest ever sausage, egg, and cheese breakfast casserole. And it's a crowd favorite - it's absolutely delicious!!Print Pin RateServings: 8 -10 servingsEquipment
Ingredients
- 1/2 lb light ground pork sausage (see notes)
- 6 large eggs
- 4 c frozen shredded hashbrowns thawed
- 24 oz container low fat cottage cheese I use small curd
- 8 oz shredded cheddar cheese
Instructions
- Preheat oven to 350.
- Brown meat in skillet over medium heat. (See notes)
- In a large mixing bowl, stir in eggs, hash browns, shredded cheese, cottage cheese, and 1/2 lb cooked sausage.
- Pour egg mixture into lightly greased 9x13" pan.
- Bake in oven for 45 minutes at 350. Edges should be slightly golden brown and crispy, and middle should be fully cooked.
Notes
A note on the sausage: You CAN use the entire pound of sausage in this recipe, but I don't think it needs it. I've tried using the whole pound a few times, and I think 1/2 pound is just fine. I always freeze the other half for even easier prep the next time I make this casserole! For extra color: Add in sauteed veggies or canned green chiles if you want! However, this casserole is in no need of additional flavor - it's absolutely delicious all on its own! Use it to make breakfast tacos: Scoop out some casserole and place into tortillas for easy breakfast tacos. Wrap tacos in foil and you have an easy grab-and-go breakfast! Storing & reheating casserole:- To reheat: you can easily just reheat leftovers in the microwave, buf if you're making it ahead of time and wanting to reheat the entire casserole the next day, just cover the baking dish with aluminum foil and place in the oven on warm for about an hour. As long as the temperature isn't too high and the casserole is covered, it shouldn't dry out. I've reheated it tons of times!
- To store: cover the casserole dish (once it's completely cool) with aluminum foil or plastic wrap, or just transfer the remaining casserole into an airtight container. It'll still taste good for several days (if you even let it last that long) in the fridge!
- To freeze: prep the casserole, bake it in an aluminum baking pan, cover with foil once it's completely cool, and store in your freezer for up to 3 months. Allow it to thaw at room temperature and then just reheat in the microwave or in the oven on warm.
what if I only have 16 oz cottage cheese?
It’s fine! You can use that – it just won’t be quite as moist. I like adding the large container for more protein and a little more moisture!
When you freeze this do you cook it before hand or just assemble it and then freeze. Then cook after? I have made this before and its wonderful!
Goodness, so sorry for the late response!! Bake before you freeze. Then remove from the freezer, thaw overnight, and reheat in the oven or in the microwave (if you’re just wanting to reheat individual servings at a time).
Can this casserole be frozen? If so, what do you recommend for reheating instructions?
Yes! I’ve done it many times. The texture slightly changes, but it’s NOT a big deal. For reheating, I’d just take it out of the freezer the night before, let it thaw on the counter, and then just reheat it on warm in the oven…maybe 45 minutes or so? Or you can just slice out individual pieces and heat them in the microwave.
Love this recipe. I make it every time my family comes in town.
YAY! It is absolutely one of my staple recipes ’round here!!!
I’m going to make this recipe this weekend when my in-laws are in town!
How’d it turn out?!