There’s something about a cozy Southern morning that just begs for the smell of sizzling sausage and melted cheddar drifting from the oven. This Sausage Egg and Cheese Breakfast Casserole or “Christmas Casserole” as my family calls it has become a beloved holiday morning tradition.
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It’s hearty enough to feed a crowd, simple enough to throw together before your first cup of coffee, and light enough that you won’t feel like you’re reliving Christmas dinner. No bread, no fuss just fluffy eggs, savory sausage, and plenty of gooey cheese.
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Whether you’re hosting overnight guests, planning Christmas brunch, or craving breakfast-for-dinner, this casserole fits the bill. You can even prepare it the night before so all you have to do is bake, serve, and bask in the compliments.
Ingredients
- 1 lb breakfast sausage (mild or spicy – your choice)
- 1 tablespoon dried minced onion (or ½ cup finely chopped fresh onion)
- 12 large eggs
- ¾ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup grated sharp cheddar cheese, divided
Optional additions:
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- A handful of chopped spinach or bell peppers
- A pinch of crushed red pepper flakes
- Hot sauce or salsa for serving
Instructions
Step 1: Brown the Sausage
In a skillet over medium heat, brown the sausage, breaking it apart with a spoon. When nearly cooked through, add the minced onion and sauté until the sausage is browned and fragrant. Drain any excess grease.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
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Step 3: Layer the Casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread ¾ of the cooked sausage on the bottom. Sprinkle half the cheese evenly over the sausage, then pour the egg mixture on top.
Step 4: Bake
Place in the oven and bake for 30 minutes, or until the eggs are mostly set.
Remove the dish, top with the remaining cheese and sausage, then return to the oven for another 10–15 minutes, until the top is golden and bubbling.
Step 5: Rest and Serve
Let the casserole rest for 5 minutes before slicing. Serve warm with biscuits, toast, or fresh fruit. (And if you’re like most Southerners—don’t forget a dash of hot sauce.)
Tips & Tricks
- Make Ahead: Assemble the casserole the night before, cover with foil, and refrigerate overnight. Bake the next morning as directed.
- Low-Carb or Keto: Swap whole milk for heavy cream and use full-fat cheese.
- Add Veggies: Chopped broccoli, spinach, or bell peppers blend beautifully into the eggs.
- Reheating: Warm leftovers in a 350°F oven for 10–12 minutes or microwave individual servings for about a minute.
Substitutions & Variations
- Cheese Swaps: Try Monterey Jack, Colby, or a blend for a creamier flavor.
- Sausage Options: Turkey sausage or plant-based sausage work well too.
- No Dairy? Use unsweetened almond milk and dairy-free cheese shreds.
- Festive Flair: Sprinkle diced red and green peppers on top for a Christmas-morning look.
Frequently Asked Questions
Can I make this breakfast casserole ahead of time?
Absolutely. Assemble it the night before, cover tightly, and refrigerate. The next morning, bake it straight from the fridge—just add 5–10 extra minutes to the bake time.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months.
Can I freeze it unbaked?
Yes. Assemble, cover tightly with plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before baking.
What’s the best cheese for this casserole?
Sharp cheddar gives that classic flavor, but you can mix in pepper jack or gouda for a different twist.
Nutrition Information (per serving)
- Calories: 376 kcal
- Carbohydrates: 3 g
- Protein: 24 g
- Fat: 29 g
- Saturated Fat: 12 g
- Cholesterol: 318 mg
- Sodium: 934 mg
- Sugar: 2 g
(Values are approximate and may vary based on ingredients used.)
There’s a quiet kind of joy in serving something homemade before the day even begins. This Sausage Egg and Cheese Breakfast Casserole has become one of those dishes that quietly holds a family together warm, filling, and impossible not to love.
If you make it, I’d love to hear how it turned out for you. Leave a comment, share it with a friend, or pin it for later because good recipes, like good stories, deserve to be passed around the table.
Sausage Egg and Cheese Breakfast Casserole (Easy No Bread Recipe)
Ingredients
- 1 lb breakfast sausage (mild or spicy – your choice)
- 1 tbsp dried minced onion (or ½ cup finely chopped fresh onion)
- 12 large eggs
- ¾ cup whole milk
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup grated sharp cheddar cheese, divided
Optional additions:
- A handful of chopped spinach or bell peppers
- A pinch of crushed red pepper flakes
- Hot sauce or salsa for serving
Instructions
Step 1: Brown the Sausage
- In a skillet over medium heat, brown the sausage, breaking it apart with a spoon. When nearly cooked through, add the minced onion and sauté until the sausage is browned and fragrant. Drain any excess grease.
Step 2: Whisk the Egg Mixture
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread ¾ of the cooked sausage on the bottom. Sprinkle half the cheese evenly over the sausage, then pour the egg mixture on top.
Step 4: Bake
- Place in the oven and bake for 30 minutes, or until the eggs are mostly set.
- Remove the dish, top with the remaining cheese and sausage, then return to the oven for another 10–15 minutes, until the top is golden and bubbling.
Step 5: Rest and Serve
- Let the casserole rest for 5 minutes before slicing. Serve warm with biscuits, toast, or fresh fruit. (And if you’re like most Southerners—don’t forget a dash of hot sauce.)
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