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
Servings: 8 -10 servings
Equipment
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.