Egg and Sausage Breakfast Casserole
January 5, 2016
Egg and Sausage Breakfast Casserole

I just said a sad goodbye to the last of my holiday company. I had family come and go for 18 days straight. While I didn’t cook a big breakfast every day, I wanted to greet my guests a couple of mornings with a hot breakfast. I had experimented with many recipes in the past, but couldn’t seem to make one I loved. My quest was to make an egg casserole with no bread or potatoes, to offset the carb count of fruit salad, and fruit butters/jams I also served with biscuits. I’m finally happy with a recipe for egg and sausage casserole that’s light tasting, yet substantial. This casserole is fluffy, moist, and full of flavor. It’s a winner.

Fluffy Egg and Sausage Breakfast Casserole

18 eggs
1 cup of sour cream or plain yogurt
1 cup of milk (I use whole milk)
1 1/2 cups sharp cheddar cheese
2 TBSPs dehydrated onion
1 pound of cooked, and drained breakfast sausage crumbles
salt and pepper to taste

Preheat oven to 325. Beat eggs with milk.

IMG_20160102_064520474Beat sour cream or yogurt, and onion in egg/milk mixture. Add cheese and sausage. Pour into a 9×13, greased casserole dish. Bake for 45 minutes, or an hour. Edges should start turning a little brown, and pulling away from the pan when done. Don’t overcook and lose the delicious moist texture and flavor!







  1. Jenny

    How many would you say it serves? And do you think it could easily be cut in half?

    • LauraM

      Jenny, it can easily cut in half, I’m just not certain what it does to cooking time. I would say this serves 10 nice portions.

  2. Nancy

    I can attest to the fact that it was super delicious!



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