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Easy Crustless Breakfast Casserole with Sausage and Cheese

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This easy crustless breakfast casserole with sausage and cheese is the result of a kitchen obsession to recreate a neighbor’s legendary Sunday morning dish. It’s simple enough for a Tuesday but special enough for Christmas breakfast, featuring fluffy eggs, melty cheese, and perfectly seasoned sausage.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 12 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 350°F (175°C). Generously butter a 9×13 inch baking dish.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon, for 5-7 minutes until browned and no longer pink. Leave about a tablespoon of fat in the pan. Transfer sausage to a plate lined with paper towels.
  3. In the same skillet with the remaining sausage fat, sauté the diced onion and bell pepper over medium heat for 3-4 minutes until the onion is translucent and the pepper is softened.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and onion powder for about 30 seconds until uniform and slightly frothy.
  5. Layer the cooked sausage evenly in the buttered baking dish. Sprinkle the sautéed vegetables over the sausage, then scatter both cheeses on top. Pour the egg mixture evenly over everything. Gently poke through the layers with a fork to let the egg mixture settle.
  6. Let the assembled casserole rest at room temperature for 10-15 minutes before baking.
  7. Bake for 35-40 minutes. At the 25-minute mark, check if the top is browning too quickly; if so, cover loosely with aluminum foil. The casserole is done when the center is set and a knife inserted in the middle comes out clean.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, use room temperature eggs and shred your own cheese. Let the assembled casserole rest before baking to allow the eggs to soak into the other ingredients. Do not overmix the eggs. The casserole can be assembled the night before and refrigerated for up to 24 hours; add 5-10 minutes to baking time if baking straight from the fridge.

Nutrition

Keywords: crustless breakfast casserole, sausage and cheese casserole, easy breakfast casserole, egg casserole, holiday breakfast, brunch recipe

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