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sausage egg casserole breakfast dish

Hearty Morning Sausage Egg Bake

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This satisfying breakfast casserole combines perfectly sliced hard-boiled eggs with a flavorful mixture of hot and sweet sausage, all topped with a creamy cheese mixture. Ideal for weekend brunches, this make-ahead dish delivers rich, savory flavors in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried breadcrumbs plain or seasoned
  • 2 tablespoons butter for greasing baking dish
  • 1 pound sweet sausage
  • 1 cup shredded cheddar cheese
  • 12 eggs hard-boiled and sliced
  • 3 cups sour cream
  • 1 pound hot sausage

Equipment

  • 13x9 baking dish
  • Skillet
  • Egg slicer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. If not already prepared, hard-boil the eggs, cool, peel, and slice them using an egg slicer for even pieces.
  3. In a large skillet, brown both the hot and sweet sausage together, breaking it into crumbles as it cooks. Continue until fully cooked with no pink remaining.
  4. In a mixing bowl, combine the sour cream, dried breadcrumbs, and shredded cheddar cheese until well mixed.
  5. Generously grease a 13×9 baking dish with the butter.
  6. Create a layer of sliced hard-boiled eggs on the bottom of the dish.
  7. Spread the browned sausage mixture evenly over the eggs.
  8. Top with the sour cream and cheese mixture, spreading to cover completely.
  9. Bake for 30 minutes, or until the top is slightly golden and the casserole is heated through.
  10. Allow to rest for a few minutes before serving to let the flavors settle.

Nutrition

Calories: 485kcal

Notes

This casserole can be fully assembled the night before and refrigerated covered. Simply bring to room temperature for about 15 minutes before baking the next morning.
For a lighter version, substitute turkey sausage for the pork sausage or Greek yogurt for the sour cream.
Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven until warmed through.

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