Sausage Egg Cream Cheese Casserole is a delightful dish that has quickly become a favorite in my household. This comforting casserole combines the rich flavors of savory sausage, creamy cream cheese, and fluffy eggs, creating a breakfast experience that is both satisfying and indulgent. The origins of this dish can be traced back to classic American breakfast traditions, where hearty ingredients come together to fuel the day ahead. What I love most about the sausage egg cream cheese casserole is its versatility; it’s perfect for brunch gatherings, holiday mornings, or even a quick weekday breakfast. The creamy texture, combined with the savory sausage, makes every bite a delicious treat that keeps you coming back for more. Plus, it’s incredibly convenient to prepare, allowing you to whip it up in no time and serve a crowd with ease. Whether you’re a busy parent or simply someone who enjoys a hearty meal, this casserole is sure to become a staple in your kitchen.
Ingredients:
- 1 pound breakfast sausage (mild or spicy, depending on your preference)
- 8 large eggs
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a little kick)
- 1 cup diced bell peppers (optional, for added flavor and color)
- 1 cup diced onions (optional)
- Cooking spray or butter for greasing the baking dish
Preparing the Sausage
1. Start by preheating your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly. 2. In a large skillet over medium heat, add the breakfast sausage. Use a wooden spoon or spatula to break it apart as it cooks. I like to use a spatula to crumble it into small pieces for even cooking. 3. Cook the sausage for about 5-7 minutes, or until it’s browned and no longer pink. If you’re adding diced onions and bell peppers, toss them in when the sausage is halfway cooked. This will allow them to soften and absorb the flavors of the sausage. 4. Once the sausage is fully cooked, drain any excess grease from the skillet. I usually tilt the skillet slightly and use a spoon to help remove the grease, but be careful not to lose any sausage!Preparing the Egg Mixture
5. In a large mixing bowl, crack the 8 large eggs. I find it’s easier to crack them into a separate bowl first to avoid any shell pieces in the mixture. 6. Add the softened cream cheese to the eggs. It’s important that the cream cheese is softened so it blends smoothly. If it’s too cold, you can microwave it for about 15-20 seconds to soften it up. 7. Pour in the milk and sprinkle in the garlic powder, onion powder, salt, black pepper, and paprika (if using). 8. Using a whisk, beat the mixture until it’s well combined and smooth. This may take a minute or two, but it’s worth it to ensure the cream cheese is fully incorporated.Combining Ingredients
9. Once the sausage (and optional veggies) are cooked and drained, add them to the egg mixture. Stir gently to combine everything evenly. 10. Now, fold in the shredded cheddar cheese. I love using sharp cheddar for a more robust flavor, but feel free to use your favorite cheese. 11. Grease a 9×13-inch baking dish with cooking spray or butter. This will help prevent the casserole from sticking and make cleanup easier. 12. Pour the sausage and egg mixture into the greased baking dish, spreading it out evenly with a spatula.Baking the Casserole
13. Place the baking dish in the preheated oven and bake for 30-35 minutes. The casserole is done when the edges are golden brown and the center is set. You can check for doneness by inserting a toothpick in the center; it should come out clean. 14. Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes. This will help it set a little more and make it easier to cut into squares.Serving the Casserole
15. Using a sharp knife, cut the casserole into squares or rectangles, depending on your serving preference. I usually aim for about 12 servings, but you can adjust based on your crowd. 16. Serve warm, and if you like, you can garnish with fresh herbs like chives or parsley for a pop of color and flavor. 17. This casserole pairs wonderfully with a side of fresh fruit or a light salad for a complete meal.Storing Leftovers
18. If you have any leftovers (which is rare in my house!), let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. 19. To reheat, simply place a portion in the microwave for about 1-2 minutes, or until heated through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.Tips and Variations
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Conclusion:
In wrapping up this delightful journey through the Sausage Egg Cream Cheese Casserole recipe, I can confidently say that this dish is a must-try for anyone looking to elevate their breakfast or brunch game. The combination of savory sausage, creamy cheese, and fluffy eggs creates a comforting and satisfying meal that is perfect for any occasion, whether it’s a cozy family gathering or a festive holiday brunch. One of the best things about this casserole is its versatility. You can easily customize it to suit your taste preferences or dietary needs. Consider adding some sautéed vegetables like bell peppers or spinach for an extra nutritional boost, or swap out the sausage for a vegetarian alternative if you prefer. You can also experiment with different types of cheese—sharp cheddar, pepper jack, or even feta can add a unique twist to the flavor profile. I encourage you to give this Sausage Egg Cream Cheese Casserole a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Did you add any special ingredients or make any variations? Share your thoughts and photos with me, and let’s celebrate the joy of cooking together. Trust me, this casserole will quickly become a favorite in your household, and I can’t wait for you to enjoy every delicious bite! Print
Sausage Egg Cream Cheese Casserole: A Delicious Breakfast Recipe to Start Your Day
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This breakfast casserole features a delicious blend of savory sausage, creamy eggs, and melted cheddar cheese, making it a perfect choice for brunch or family gatherings. Easy to prepare and customizable with your favorite vegetables, it’s a hearty and satisfying meal that everyone will love.
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup diced bell peppers (optional)
- 1 cup diced onions (optional)
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the breakfast sausage. Break it apart as it cooks, crumbling it into small pieces.
- Cook the sausage for about 5-7 minutes, or until browned and no longer pink. If using, add diced onions and bell peppers halfway through cooking to soften them.
- Drain any excess grease from the skillet.
- In a large mixing bowl, crack the 8 large eggs. (Consider cracking them into a separate bowl first to avoid shell pieces.)
- Add the softened cream cheese to the eggs. If needed, microwave the cream cheese for 15-20 seconds to soften it.
- Pour in the milk and add garlic powder, onion powder, salt, black pepper, and paprika (if using).
- Whisk the mixture until well combined and smooth.
- Add the cooked sausage (and optional veggies) to the egg mixture and stir gently to combine.
- Fold in the shredded cheddar cheese.
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Pour the sausage and egg mixture into the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set. Check for doneness with a toothpick.
- Remove from the oven and let cool for 5-10 minutes before cutting.
- Cut into squares or rectangles for serving (aim for about 12 servings).
- Serve warm, garnished with fresh herbs if desired. This casserole pairs well with fresh fruit or a light salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
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