This Breakfast Casserole with Cheese Sauce is the best breakfast egg casserole I’ve ever had! This recipe is made with eggs, hash, sausage, ham (or bacon,) and covered in cheese sauce! So delicious and such a hearty country breakfast that you can make into a brunch or dinner casserole! The recipe makes two so you can freeze one for a make-ahead breakfast too!
Breakfast recipes make planning your morning easy! Our family favorites are scrambled eggs, breakfast quesadillas, and this Egg and Cheese Bake that is also a hit among breakfast casseroles! Sausage and gravy with biscuits are always a favorite too!
A scrambled Egg Casserole With Cheese Sauce would be a more fitting title for this breakfast casserole. Call it a sausage breakfast casserole or hashbrown because it has all the hearty toppings of a Country breakfast! Needless to say, it will probably become a family hit casserole that can you make ahead overnight, cook for dinner, or serve as a filling lunch!
Our family totally approved this breakfast casserole and I can safely say it’s just as delicious as it looks! Thanks to one of the contributors here, who actually brought this scrambled egg casserole to a previous church potluck, I was able to discover the best breakfast casserole!
It’s a breakfast casserole recipe that made its way to the potluck table with homemade canned salsa and when I tried this egg dish I was back for seconds! As a result, I’m not even a fan of hashbrowns, which microwaved potatoes substituted well for.
The best part of the potato casserole? The cheese sauce! Once you cover all the other toppings with this sauce it will change your casserole game! It takes only minutes to make and the cheese sauce stays creamy whereas shredded cheese can go dry quickly. This says a lot coming from someone who is not a hashbrown breakfast casserole fan!
Make-Ahead Breakfast Casserole
To make this easy, you’ll want to prepare two of these breakfast casseroles and freeze one for later or keep it in the fridge for another breakfast to come during the week. You might as well plan ahead and make two since the cheese sauce makes just enough for both casseroles.
It would only be wise to prepare two breakfast casseroles at once since you’ll be using a skillet and other cooking equipment. Besides, most people are not morning people so what greater way to give yourself a shortcut to making breakfast and prepare an extra make-ahead breakfast casserole while you are at it?
In the meantime, you can try which casserole toppings you prefer more, and layer one with hashbrowns, sausage, ham, and eggs and the other with bacon for the ham–we’ve liked them both!
This sausage and egg breakfast casserole is definitely one to consider for overnight guests or for hosting a Christmas or Thanksgiving breakfast! It’s such a delicious way to feed a crowd or loved ones! Thank you, Mary Beth!
What is a Breakfast Casserole?
A Breakfast Casserole is usually a pan full of breakfast ingredients, like scrambled eggs, hashbrowns, sausage, bacon, or ham. Traditionally a variety of grated cheeses are used in a breakfast casserole but a cheese sauce makes it super creamy and smooth! Hearty fillings include a variety of fresh vegetables, meat, and herbs.
Breakfast casseroles with bread are typically referred to as breakfast strata, where pieces of bread are layered in the casserole and covered in a raw scrambled egg batter.
Casseroles can be served any time of the day, including a savory brunch, fun breakfast idea, or filling dinner! Serve it with a side of salsa and sour cream! Some even like their breakfast eggs with hot sauce.
How To Make A Breakfast Casserole?
Make this recipe adaptable by adding ingredients that you have on hand. I’m currently in love with the sausage, egg, bacon, ham, hashbrowns, and cheese sauce combo!
- Whisk the eggs and milk until combined. Cook over a hot skillet like you would prepare your favorite scrambled eggs. Transfer eggs to a plate and set aside.
- Preheat the oven to 350°F. Grease two 13×9 pans (they can be disposable or glass.)
- Evenly divide and layer the casseroles with hashbrowns, sausage, bacon or ham, and scrambled eggs.
- Make the cheese sauce and evenly divide and pour over the two casseroles.
- Keep in the refrigerator until 1 week or freeze for later.
- Bake in a pre-heated 350°F until heated thoroughly (30-45 minutes.)
Can I Make-Ahead?
Yes! These breakfast casseroles can be prepared the night before and can keep in the refrigerator for up to one week. Not going to use them up within a week? Freeze them until needed!
How Long To Cook A Breakfast Casserole?
If baking one casserole it should take anywhere from 25 minutes to 45 minutes depending on your oven. The casserole is ready when it’s steaming hot and bubbly. Keep in mind the more packed your oven is with multiple casseroles the longer it will take to bake your casseroles thoroughly. Add an extra 10-15 minutes for each additional pan.
Ingredients To Make The BEST Breakfast Casserole?
- Eggs- 18 large eggs make enough for two breakfast casseroles. This is the perfect time to make ahead breakfast and bake throughout a busy week!
- Milk- whole milk.
- Sausage- fry one pound of breakfast sausage in a skillet until browned and no longer pink.
- Pork: use 3 slices of ham (chopped) or 1/4 cup of bacon crumbles when you layer over the sausage.
- Hashbrowns- is the base to this breakfast casserole similar to a crust.
- Cheese Sauce: go out of your way if you need to, this makes the casserole taste 10X better! Short on time? Melt some Velveeta cheese with milk or use jarred cheese sauce.
How To Make Hashbrowns?
To make homemade hash browns microwave 6 golden or russet potatoes according to the potato setting on your microwave. Cool completely before grating in a box grater. Use 30 oz of hashbrowns or potatoes for this recipe.
What to Serve With Breakfast Casserole?
This scrambled egg with cheese sauce casserole is best with the following:
- Sour Cream
- Green Onions
- Extra Cheese!
- Hot Sauce for an extra kick!
Can You Freeze Breakfast Casserole?
Yes! A breakfast casserole is best frozen unbaked. Prepare the casserole as directed only leave unbaked and cover with tin foil. Freeze for up to 3 months.
To Reheat- thaw overnight in the refrigerator and bake as directed the next morning.
How To Store Casseroles?
Most breakfast casseroles store well in the refrigerator until baking time. This makes a great make-ahead option, especially for busy moms and morning school children.
Storing: Store a prepared casserole dish in the refrigerator for up to 3-7 days.
Reheat: Bake in a pre-heated 350°F until hot and bubbling (30-45 minutes.) Serve with sour cream and salsa.
Can I Substitute Cheese Sauce?
Although you could use grated cheese like mild cheddar, pepper jack, or Swiss, the cheese sauce stays creamiest, whereas, grated cheeses tend to dry out quicker. So, I highly recommend the cheese sauce over any grated cheeses here!
To substitute cheese sauce melt Velveeta cheese and milk or use jarred cheese sauce.
Tools to Serve a Breakfast Casserole:
- Ruffled Casserole Dish Set– set of two to freeze one casserole for later and one to bake
- Country Checkered Oven Mittens– serve this country breakfast casserole with these cute red checkered oven-mittens
- 2-quart saucepan– to make a cheese sauce
- Large Griddle– to scramble eggs
- Wire Whisk– to beat eggs before scrambling
Best Casserole Tips:
- Use a cheese sauce over grated cheese–makes for a creamier egg casserole!
- Make two casseroles; one for a make-ahead breakfast and one to freeze.
- Use disposable foiled pans to bring a breakfast casserole to someone or for freezing.
- To make your own hashbrowns microwave 6 potatoes and cool. Grate the potatoes in a box grater and use them as you would for hash.
More Breakfast Recipes:
- Breakfast Pizza Recipe with Sausage Gravy
- Croissant Breakfast Sandwich
- Manhattan Bagel Breakfast Sandwich
- Breakfast Casserole with Eggs and Cottage Cheese
- Sausage Egg and Cheese Breakfast Sliders
How To Make The Best Breakfast Casserole with Cheese Sauce:
Breakfast Casserole With Cheese Sauce
- two 11x8 or 9x13 baking pans
- 18 eggs
- 1 cup milk
- 1/2 tsp salt and pepper
- 4 Tbsp oil (for greasing pans)
- 30 oz hash browns
- 1 lb breakfast sausage (browned and crumbled in a skillet)
- 3 slices ham (chopped)
- 1/4 cup bacon (crumbled bacon bits)
- 4 Tbsp unsalted butter
- 1/4 cup flour
- 2 cups milk
- 3/4 tsp salt
- 1 tsp sugar
- 3/4 tsp white pepper
- 1/2 tsp dry mustard
- 2 cups cheddar cheese (grated)
- Preheat the oven to 350°F. Grease two pans with 2 tbsp of oil each. Set aside.
- Whisk the eggs, milk, salt, and pepper in a large bowl. Heat a large skillet or griddle over medium heat and grease with the fat from the cooked sausage. Pour your egg mixture into the skillet and scramble until set. Set aside.
- To Make Cheese Sauce: In a small saucepan melt butter and whisk in the flour. Add milk and bring to a simmer. Stir in the remaining ingredients and heat until thickened.
- Evenly arrange Casseroles in the following order: hashbrowns, sausage, bacon, eggs, and cheese sauce. Arrange the second casserole in the same order using ham.
- Bake for 25-40 minutes or until steaming hot. Freeze or keep the second casserole for a make-ahead breakfast.
- Fry scrambled eggs in a large griddle or in two batches on a 12-inch skillet.
- Cheddar cheese powder is optional but adds a cheesy flavor. I used white cheddar cheese powder.
- Adding half white pepper and half black pepper adds more flavor.
- This Cheese Sauce makes enough for two casseroles.
- Reheating instructions: bake thawed unbaked egg casserole as directed. Reheat leftovers in the microwave.
- Use frozen hashbrowns or microwave 30 oz of russet or golden potatoes on the potato setting. Cool completely before grating and use as hashbrowns.
- Cheddar Cheese can be swapped out with 1 cup of cubed Velveeta cheese.
Nutrition per serving