I have been enamored with this twist on an Egg Hash Brown Casserole that uses just four ingredients. Using bulk pork sausage, eggs, shredded cheddar, and whole milk creates a uniquely cheesy dish perfect for any meal time. I love how every bite delivers delightful flavor and unexpected charm truly.

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I always love trying new twists on my morning meals and this Cheesy Sausage Breakfast Casserole really caught my attention. I was a bit skeptical at first because who would think that just four ingredients could pack so much flavor?

I mixed 1 lb of bulk pork sausage with 8 large eggs, folded in 2 cups of shredded cheddar cheese and a cup of whole milk. The result is a dish that’s super cheesy and hearty enough for breakfast, brunch or even dinner.

I know many people rave about egg hash brown casseroles or even the likes of an easy egg bake and this one definitely holds its own among those favorites. Its rich, indulgent flavors and simple ingredients remind me of my old reliable recipes but with a twist thats both unexpected and satisfying.

Enjoy making it and remember sometimes the simplest recipes make the best memories.

Why I Like this Recipe

1. I love that I can whip this up super quick—fewer ingredients means less time stressing in the kitchen.
2. I really enjoy how cheesy and savory it is; the sausage and cheddar blend together in a way that just hits the spot.
3. I appreciate that its versatile enough to serve not only for breakfast but also for brunch or dinner when I want something comforting.

I stumbled upon this cheesy sausage breakfast casserole recipe and I have to say, it’s just awesome. It only takes 4 ingredients, which makes it so simple to pull together even when I’m in a rush. The fact that it’s so cheesy and full of flavor really speaks to me, cuz I love a meal thats both hearty and satisfying. Plus its perfect for pretty much any meal, whether I’m starting my day or need a quick dinner fix. Overall, it’s one of those recipes that keeps things both easy and delicious.

Ingredients

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Sausage offers hearty protein and savory flavor; it can be a bit high in fat sometimes.
Eggs bring essential protein plus healthy fats and vitamins; they help bind all the ingredients.
Cheddar cheese adds creamy texture with a sharp, tangy taste that enriches every bite.
Whole milk gives smooth creaminess and moisture while providing calcium and natural sugars too.
This casserole combines proteins, fats, and natural nutrients for a balanced, filling meal.
The flavors work together to create a hearty dish perfect for any morning.
Simple ingredients combine to offer comfort food that warms the heart and stomach.

Ingredient Quantities

1 lb bulk pork sausage (casings removed)

8 large eggs

2 cups shredded cheddar cheese (feel free to use a blend if you like)

1 cup whole milk

How to Make this

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1. Preheat your oven to 350°F and grease an 8×8 or 9×9 baking dish really good so nothing sticks.

2. Put the bulk pork sausage in a large pan over medium heat and break it up with a spatula until it’s fully browned. Drain off any extra grease if needed.

3. In a big bowl, whisk together the 8 eggs and 1 cup of whole milk until everything is well combined.

4. Stir in the 2 cups of shredded cheddar cheese into the egg mixture, you can add salt and pepper if you want some extra flavor.

5. Once your sausage is cooked, mix it in with the egg and cheese mixture. Make sure the sausage is distributed evenly.

6. Pour the mixture into your prepared baking dish and smooth it out evenly with a spatula.

7. Bake it in the oven for about 25 to 30 minutes until the eggs are set and it looks firm in the center.

8. Let the casserole cool for a few minutes before cutting it into squares and serving. Enjoy your cheesy sausage breakfast casserole!

Equipment Needed

1. Oven (needs to be preheated to 350°F)
2. 8×8 or 9×9 baking dish (make sure to grease it really well)
3. Large pan (for browning the pork sausage)
4. Spatula (to break up the sausage and later smooth the egg mixture)
5. Big bowl (for whisking together eggs and milk)
6. Whisk (to combine the eggs and milk properly)
7. Measuring cups (to measure the whole milk and shredded cheddar cheese)
8. Knife (to cut the baked casserole into squares)

FAQ

Q: Can I substitute other types of cheese or sausage?

A: Yep, you can totally experiment with different cheeses like Monterey Jack or a cheesy blend, and if pork sausage ain't your thing, try turkey sausage or even beef sausage. Just be ready for a little flavor change.

Q: How do I know when the casserole is done baking?

A: The casserole should be set around the edges and still a bit wobbly in the middle. Most people use a toothpick – if it comes out clean, you're good to go.

Q: Can I make this ahead of time for busy mornings?

A: Yes, you can prep it the night before and just pop it in the oven in the morning. Just cover it well in the fridge so it stays fresh.

Q: What if I don't have whole milk?

A: No worries, you can use 2% milk or even a non-dairy milk alternative if needed. Just know that it might change the taste and texture a bit.

Q: How long will leftovers keep?

A: Leftovers can be stored in the fridge for about 3 to 4 days. Reheat in the oven or microwave and enjoy a quick breakfast fix.

Cheesy Sausage Breakfast Casserole Recipe Substitutions and Variations

You can swap out the pork sausage for turkey or chicken sausage if you want a lighter twist.
Want a dairy free version? Try using an egg substitute instead of whole eggs following the package instructions.
If cheddar’s too strong for you, mix in some mozzarella or pepper jack cheese for a smoother flavor.
Instead of whole milk, almond milk or even half n’ half work great in case you’re looking for a different creaminess.

Pro Tips

1. Make sure you really crumble and brown the sausage evenly so you dont get any clumps – that helps every bite have meaty flavor without a surprise texture.
2. When you whisk the eggs and milk, beat them a bit longer than you think you need to so the mixture gets airy; it’ll help the casserole come out fluffier.
3. Try mixing in a pinch of extra spices like garlic powder or a few chopped herbs if you feel like switching things up – a little extra flavor can make the dish more interesting.
4. Don’t rush the cooling step after baking; letting it sit a few minutes helps the casserole firm up and makes it easier to cut without falling apart.

Cheesy Sausage Breakfast Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (needs to be preheated to 350°F)
2. 8×8 or 9×9 baking dish (make sure to grease it really well)
3. Large pan (for browning the pork sausage)
4. Spatula (to break up the sausage and later smooth the egg mixture)
5. Big bowl (for whisking together eggs and milk)
6. Whisk (to combine the eggs and milk properly)
7. Measuring cups (to measure the whole milk and shredded cheddar cheese)
8. Knife (to cut the baked casserole into squares)

Ingredients

1 lb bulk pork sausage (casings removed)
8 large eggs
2 cups shredded cheddar cheese (feel free to use a blend if you like)
1 cup whole milk

Directions

Preheat your oven to 350°F and grease an 8×8 or 9×9 baking dish really good so nothing sticks.
Put the bulk pork sausage in a large pan over medium heat and break it up with a spatula until it’s fully browned. Drain off any extra grease if needed.
In a big bowl, whisk together the 8 eggs and 1 cup of whole milk until everything is well combined.
Stir in the 2 cups of shredded cheddar cheese into the egg mixture, you can add salt and pepper if you want some extra flavor.
Once your sausage is cooked, mix it in with the egg and cheese mixture. Make sure the sausage is distributed evenly.
Pour the mixture into your prepared baking dish and smooth it out evenly with a spatula.
Bake it in the oven for about 25 to 30 minutes until the eggs are set and it looks firm in the center.
Let the casserole cool for a few minutes before cutting it into squares and serving. Enjoy your cheesy sausage breakfast casserole!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.