Go Back
Print

Sausage & Egg Breakfast Casserole

This casserole can be made the night before. The eggs are fluffy, cheesy and the green chilies add the best flavor! A perfect special breakfast that is easy too!

Keyword breakfast, egg, overnight, sausage
Author Adell

INGREDIENTS

  • 12 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup butter (melted)
  • 1 pint cottage cheese
  • 1 (4.5 ounce) can diced green chillies
  • 2-4 cups shredded cheese *(1/2 to 1 pound)
  • 1 pound breakfast sausage, cooked (optional)

INSTRUCTIONS

  1. Preheat your oven to 350 degrees. Spray a 9x13" pan with cooking spray and set aside. If adding the breakfast sausage, cook it then drain off the fat and set aside. 

  2. In a large bowl, whip up the eggs (either with a whisk or a hand held mixer). Add the salt and baking powder and stir till combined.

  3. Add the melted butter cottage cheese, green chilies, cheese & sausage (if using). Stir all together.

  4. Pour the mixture into the prepared pan. If making the night ahead, cover with plastic wrap and place in the fridge. Bake for 35 minutes or until slightly brown on top.

Recipe Notes

*You can use whatever cheese you prefer. I love monterey jack and mozzarella. Cheddar is great also. Use anywhere from 1/2 to 1 pound (or 2 to 4 cups) depending on how cheesy you want it! 1 pound is extra divine, duh ;)

I actually prefer this with no sausage, but my son loves it with the meat. Either way, you will love it!