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Egg and Sausage Breakfast Casserole

Yields6 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

This weekend, try an egg and sausage breakfast casserole for a filling brunch! We used a double decker toaster oven for easy baking and clean-up. This casserole includes all the breakfast classics: pork sausage, mushrooms, eggs, shredded cheese, and even cottage cheese! Serve it topped with salsa if you'd like a little extra kick, or a simple fresh fruit salad on the side. If you're using a 9x13" pan, double this recipe and feed a crowd. This egg and sausage breakfast casserole will be everyone's new favorite Sunday treat!

A white plate with a serving of Egg and Sausage Casserole, topped with chopped chives.

 ½ lb ground pork sausage
 2 green onionschopped
 ¼ lb fresh mushroomssliced
 5 eggsbeaten
 1 cup monterey jackshredded
 6 oz low-fat cottage cheese
 ½ cup flour
 ½ tsp baking powder
 ¼ tsp salt
 ¼ cup buttermelted

Preheat oven to 350° F. Brown the sausage in a skillet on a stovetop over medium-high heat. Drain. Add the green onions and mushrooms and cook until tender.


In a large bowl, mix the eggs, Monterey Jack, and cottage cheese. Stir in the sausage, green onions, and mushrooms.


In a separate bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture.


Grease bottom and sides of a 9x13" baking dish. Pour the mixture into the prepared pan.


Bake 40 to 50 minutes or until lightly brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Enjoy!

Nutrition Facts

Servings 0