Made with spicy sausage, cheddar cheese, and eggs, this easy Sausage Casserole is the perfect make-ahead breakfast!

I love breakfast food. All kinds of eggs, bacon, muffins, pancakes, and waffles. You name it, I want it. 

We have breakfast for dinner at least once a week, except that probably has more to do with my default I-am-too-lazy-to-cook-tonight-so-here-are-some-scrambled-eggs attitude that creeps up on me every now and then, than my actual love for breakfast food.

One thing I do not like about breakfast is the amount of time some of it requires. You have to make the biscuits,  fry the bacon, and cook the eggs. Urgh. And everything has to be done at exactly the same time or it doesn’t taste as good. Leftover eggs? No thanks. I am just not organized enough for that mess.

So that is why this little sausage egg breakfast casserole has become my favorite. You make it the night before! Stick that baby in the fridge then pop it in the oven the next morning. Two cups of coffee later, you have a piping hot, spicy sausage casserole. How easy is that?

I also like this for guests, my mom made something similar over Christmas and it was great to be able to feed a crowd of people with little to no actual cooking the morning of.

Ingredients for Sausage Casserole 

To make this sausage, egg, and cheese casserole, you’ll need the following ingredients: 

• Spicy sausage 
• Red bell pepper
• Onion
• Canned green chiles
• Cream cheese
• Corn tortillas 
• Milk
• Eggs
• Cheddar cheese 

How to Make Egg & Sausage Casserole 

This little guy is full of goodies. A layer of sausage and cream cheese, a layer of green chiles, bell pepper, and onion all  crammed in between corn tortillas. Pour some beaten eggs over the top and sprinkle a little cheese and you have a winner.

Here are the basic steps to making this recipe: 

1. Cook the sausage, then combine with the cream cheese. Set aside. 
2. In another bowl, add the chopped bell pepper, onion, and green chiles. Set aside.
3. Lay corn tortillas to cover the bottom of a medium sized casserole dish.
4. Now add your layers in this order: sausage, tortillas, peppers mixture and repeat until you run out of ingredients.
5. Beat the eggs and milk together, pour evenly over your casserole.
6. Top with shredded cheddar.
7. Cover dish and keep refrigerated overnight.
8. The next morning, bake 35-40 minutes until eggs are set.

Can I Bake This Right Away? 

You probably can, but I highly recommend letting it rest in the fridge for at least 30 minutes. You need to give the corn tortillas time to soak up some of the moisture before baking it off. 

Tips for Making Sausage and Cheese Casserole 

• I prefer my sausage, egg, and cheese breakfast casserole on the spicy side, so I used spicy sausage. If you don’t like spice, use a milder sausage. 
• Look for ground breakfast sausage, if possible. Otherwise, buy sausage links that you can remove the casings from and break it up yourself. 
• Once baked, you can also freeze this sausage egg breakfast casserole for up to three months. Reheat from frozen in the oven or microwave. 

More Sausage Breakfast Recipes:  

• Sausage Gravy
• Sausage and Spinach Quiche
• Sausage, Egg and Spinach Overnight Casserole
• Keto Sausage and Biscuits 
• Sausage, Egg & Cheese Bites

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Spicy Sausage Casserole

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Chill Time: 8 hours

Total Time: 9 hours

Made with spicy sausage, cheddar cheese, and eggs, this easy sausage casserole is the perfect make-ahead breakfast!

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Ingredients

• 1 pound spicy sausage
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 1 small can of green chiles
• 6 ounces of cream cheese (reduced fat is fine)
• Corn tortillas
• 1/4 cup milk
• 5 eggs
• 1/4 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Cook sausage, crumble, drain fat and combine with the cream cheese. Mix well and set aside.
3. Add chopped bell pepper, onion, and green chiles, set aside.
4. Grab a medium size casserole dish. I used my oval Corningware, spray with cooking spray.
5. Lay corn tortillas to cover the bottom of your dish (I used three).
6. Now add your layers in this order: sausage, tortillas, peppers mixture and repeat until you run out of ingredients.
7. Beat the eggs and milk together, pour evenly over your casserole.
8. Top with shredded cheddar.
9. Cover dish and keep refrigerated overnight.
10. The next morning, bake 35-40 minutes until eggs are set.