Listen, this is the breakfast casserole that ends all breakfast casserole debates. We’re talking about fluffy scrambled eggs loaded with savory sausage and pockets of creamy, tangy cream cheese that melt into pure heaven when you take a bite. It’s like someone took your favorite weekend brunch and turned it into a one-pan wonder that feeds a crowd without you having to flip a single pancake or stand over the stove flipping eggs to order.
This beauty is what happens when you want to look like a breakfast hero but also want to actually sit down and enjoy your coffee while it’s still hot. Make it the night before, pop it in the oven, and boom — you’re serving restaurant-quality brunch from your pajamas. Your houseguests will think you’re some kind of breakfast wizard, but really you just threw a bunch of delicious stuff in a dish and let the oven do the heavy lifting.
Why You’ll Love This Recipe
- Make-ahead friendly — prep it tonight, bake it tomorrow
- Feeds a crowd without breaking a sweat
- Rich and creamy without being heavy (somehow?)
- Perfect for holidays, brunch parties, or lazy Sunday mornings
- Tastes way fancier than the effort required
- Leftovers reheat like a dream and taste even better the next day
- One dish = less cleanup = more time for mimosas
The Good Stuff You’ll Need
For the Base:
- 1 lb breakfast sausage (spicy or mild — your call)
- 12 large eggs
- 1 cup whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup green onions, chopped (save some for topping)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
For Extra Flavor:
- 1 red bell pepper, diced (optional but adds nice color)
- 4 oz mushrooms, sliced (if you’re into that)
- 2 tbsp butter
- 1/4 cup fresh chives, chopped
For the Top:
- 1/2 cup extra cheddar cheese
- More green onions
- A few dashes of hot sauce (if you’re feeling spicy)
Let’s Do This
Step 1: Prep Your Stage
Preheat oven to 350°F. Grease a 9×13 baking dish like your life depends on it — trust me on this.
If you’re adding bell peppers or mushrooms, sauté them in a little butter until soft. Set aside.
Step 2: Brown That Sausage
In a large skillet over medium-high heat, cook the sausage, breaking it up as it cooks.
Cook until it’s nicely browned and no longer pink (about 8-10 minutes).
Drain excess grease but leave a little for flavor — we’re not being health nuts today.
Step 3: Egg Magic Time
In a large bowl, whisk together eggs and milk until smooth.
Add the softened cream cheese cubes and whisk until mostly combined (a few small lumps are fine — they’ll melt and create creamy pockets).
Season with garlic powder, onion powder, salt, and pepper.
Stir in 1 1/2 cups of the shredded cheddar and most of the green onions (save some for garnish).
Step 4: Combine and Conquer
Add the cooked sausage to the egg mixture.
If you sautéed veggies, fold those in too.
Give everything a good stir to distribute evenly.
Step 5: Into the Dish
Pour the entire mixture into your greased baking dish.
Top with the remaining 1/2 cup cheddar cheese.
Cover with foil (this is key for even cooking).
Step 6: Bake It ‘Til You Make It
Bake covered for 25 minutes.
Remove foil and bake another 15-20 minutes until the center is set and the top is lightly golden.
You’ll know it’s done when a knife inserted in the center comes out mostly clean.
Let it rest for 5-10 minutes before serving (I know, the waiting is torture).
Step 7: Garnish and Glory
Top with remaining green onions, fresh chives, and a light sprinkle of hot sauce if desired.
Cut into squares and watch people’s faces light up.
Serving Suggestions
- Serve with buttery hash browns and fresh fruit for the full brunch experience
- Add a side of crispy bacon or maple sausage links (because why not?)
- Pair with mimosas, bloody marys, or really strong coffee
- A dollop of sour cream on top is never wrong
- Toast some good bread for sopping up every last bit
Switch It Up
Veggie Loaded: Add spinach, mushrooms, bell peppers, and tomatoes for a garden party vibe.
Mexican Fiesta: Use chorizo instead of sausage, add diced jalapeños, and top with salsa and avocado.
Ham and Swiss: Swap sausage for diced ham and use Swiss cheese instead of cheddar.
Fancy Pants: Add sun-dried tomatoes, fresh herbs, and goat cheese instead of cream cheese.
Meat Lovers: Combine sausage, bacon, and ham because sometimes more is more.
Make-Ahead Magic
Night Before: Assemble the entire casserole, cover tightly, and refrigerate. Add 10-15 minutes to baking time since it’s starting cold.
Prep Components: Cook sausage and sauté veggies up to 3 days ahead. Store separately and combine when ready to bake.
Freeze It: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.
Questions People Actually Ask
Q: Can I use egg substitute? A: Sure, but you’ll lose some of the richness. Use about 3 cups of liquid egg substitute.
Q: My casserole is watery. What happened? A: Probably too much milk or you didn’t drain the sausage well enough. Next time, go easy on the liquid and drain that grease!
Q: Can I use low-fat cream cheese? A: You can, but full-fat gives you those amazing creamy pockets. Life’s too short for sad cream cheese.
Q: How do I know when it’s actually done? A: The center should be set (no jiggly eggs) and a knife should come out mostly clean. If the top is browning too fast, tent it with foil.
Q: Can I add bread or hash browns? A: Absolutely! Cubed bread makes it more like a strata, and frozen hash browns add heartiness. Just adjust liquid accordingly.
PrintSausage Egg Cream Cheese Casserole
- Total Time: 1 hour
- Yield: 8–10 1x
Description
Listen, this is the breakfast casserole that ends all breakfast casserole debates. We’re talking about fluffy scrambled eggs loaded with savory sausage and pockets of creamy, tangy cream cheese that melt into pure heaven when you take a bite. It’s like someone took your favorite weekend brunch and turned it into a one-pan wonder that feeds a crowd without you having to flip a single pancake or stand over the stove flipping eggs to order.
This beauty is what happens when you want to look like a breakfast hero but also want to actually sit down and enjoy your coffee while it’s still hot. Make it the night before, pop it in the oven, and boom — you’re serving restaurant-quality brunch from your pajamas. Your houseguests will think you’re some kind of breakfast wizard, but really you just threw a bunch of delicious stuff in a dish and let the oven do the heavy lifting.
Ingredients
For the Base:
- 1 lb breakfast sausage (spicy or mild — your call)
- 12 large eggs
- 1 cup whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup green onions, chopped (save some for topping)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
For Extra Flavor:
- 1 red bell pepper, diced (optional but adds nice color)
- 4 oz mushrooms, sliced (if you’re into that)
- 2 tbsp butter
- 1/4 cup fresh chives, chopped
For the Top:
- 1/2 cup extra cheddar cheese
- More green onions
- A few dashes of hot sauce (if you’re feeling spicy)
Instructions
Preheat oven to 350°F. Grease a 9×13 baking dish like your life depends on it — trust me on this.
If you’re adding bell peppers or mushrooms, sauté them in a little butter until soft. Set aside.
In a large skillet over medium-high heat, cook the sausage, breaking it up as it cooks.
Cook until it’s nicely browned and no longer pink (about 8-10 minutes).
Drain excess grease but leave a little for flavor — we’re not being health nuts today.
In a large bowl, whisk together eggs and milk until smooth.
Add the softened cream cheese cubes and whisk until mostly combined (a few small lumps are fine — they’ll melt and create creamy pockets).
Season with garlic powder, onion powder, salt, and pepper.
Stir in 1 1/2 cups of the shredded cheddar and most of the green onions (save some for garnish).
Add the cooked sausage to the egg mixture.
If you sautéed veggies, fold those in too.
Give everything a good stir to distribute evenly.
Pour the entire mixture into your greased baking dish.
Top with the remaining 1/2 cup cheddar cheese.
Cover with foil (this is key for even cooking).
Bake covered for 25 minutes.
Remove foil and bake another 15-20 minutes until the center is set and the top is lightly golden.
You’ll know it’s done when a knife inserted in the center comes out mostly clean.
Let it rest for 5-10 minutes before serving (I know, the waiting is torture).
Top with remaining green onions, fresh chives, and a light sprinkle of hot sauce if desired.
Cut into squares and watch people’s faces light up.
Notes
- Serve with buttery hash browns and fresh fruit for the full brunch experience
- Add a side of crispy bacon or maple sausage links (because why not?)
- Pair with mimosas, bloody marys, or really strong coffee
- A dollop of sour cream on top is never wrong
- Toast some good bread for sopping up every last bit
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~4g
- Protein: ~22g
