My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect. It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!
What’s with the Tortilla Chips?
A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture. I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.
What Kind of Sausage to Use
I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy. You can also use spicy sausage, if you want your breakfast casserole to have a little kick. Here’s an example of one brand of country sausage you might see at the grocery store.
What Else Can I Add to Breakfast Casserole?
You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:
- jalapeños (pickled or fresh)
- pickled red onions
- green onion
- sweet corn
- crumbled bacon
- salsa (topping)
- sour cream (topping)
- avocado (topping)
Sausage Breakfast Casserole
This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.
Servings: 6 to 8
- 1 lb. country sausage ($3.49)
- 12 oz. frozen peppers and onions ($1.25)
- 10 large eggs ($2.08)
- 1/2 cup milk ($0.20)
- 1/4 tsp pepper ($0.02)
- 1/2 lb. tortilla chips* ($1.50)
- 8 oz. cheddar, shredded ($2.29)
- 1 Tbsp butter ($0.10)
Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.
Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.
Whisk together the eggs, milk, and pepper.
Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.
use a slotted spoon to transfer the sausage and peppers to the casserole dish on top of the tortilla chips, leaving any liquid behind in the pan.
Add ¾ of the shredded cheddar on top of the sausage and peppers. Stir slightly to combine the tortilla chips, sausage and peppers, and cheese.
Pour the egg mixture over the ingredients in the casserole dish, then top with the remaining shredded cheddar. The ingredients will not be fully submerged in the egg mixture and that is okay. The eggs will puff slightly as they bake.
Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are lightly browned.
Let the casserole cool for about five minutes, then slice into six or eight pieces and serve.
* You don’t have to weigh the chips. Check the weight listed on the bag and approximate the amount based on the bag size. For instance, if you have a one-pound (16oz.) bag, use about half of the bag of chips.
See how we calculate recipe costs here.
Serving: 1 serving ・ Calories: 752 kcal ・ Carbohydrates: 35 g ・ Protein: 37 g ・ Fat: 52 g ・ Sodium: 1045 mg ・ Fiber: 4 g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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How to Make Sausage Breakfast Casserole – Step by Step Photos
Preheat the oven to 350ºF. I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.
Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through. Set the sausage and pepper mixture aside.
Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper.
Grease the inside of a 3-quart casserole dish with butter.
Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.
Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet.
Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.
Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.
Top with the remaining ¼ cheddar cheese.
Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned.
Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!