Crack Breakfast Casserole

Start Your Morning Right with a Hearty Sausage and Bacon Breakfast Casserole

Hey there! If you love waking up to a warm, filling breakfast that’s packed with flavor, then this sausage and bacon breakfast casserole might just become your new favorite. I honestly enjoy making this on weekends when I want something satisfying without standing over the stove for ages. It’s creamy, cheesy, and loaded with savory sausage and bacon, which makes it perfect to share with family or friends. Plus, it’s pretty flexible, so you can tweak it to fit your own tastes and needs!

Why This Breakfast Casserole is a Great Choice

This recipe is not just delicious but also pretty balanced for a breakfast treat. Eggs provide a great source of protein to keep your energy up through the morning, while sausage and bacon add that rich flavor that just feels like a real morning feast. The cheddar cheese adds calcium and a creamy texture that makes each bite so good. Plus, using heavy cream or half-and-half makes the casserole wonderfully moist and tender.

Easy Variations You Can Try

• Make it veggie-friendly: Skip the sausage and bacon and add sautéed mushrooms, spinach, or bell peppers instead. It still tastes amazing and adds more vitamins.
• Dairy-free option: Use a dairy-free cream like coconut cream and a vegan cheese substitute to make this casserole suitable for lactose intolerant or vegan diets.
• Spice it up: Add some diced jalapeños or a sprinkle of chili flakes for a little kick in the flavor!
• Change the cheese: If sharp cheddar isn’t your favorite, try mozzarella, pepper jack, or even a smoky gouda for a different twist.

Step-by-Step Recipe for Sausage and Bacon Breakfast Casserole

Ingredients

• 1 lb breakfast sausage, cooked and drained
• 8 large eggs
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese (divided)
• 6 slices cooked bacon, crumbled
• 2-3 green onions, chopped (for garnish)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• Salt and pepper to taste
• Butter or non-stick spray, for greasing the baking dish

How to Make It

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
2. In a skillet over medium heat, cook the breakfast sausage until it’s fully browned. Break it into small crumbles as it cooks. Once done, drain any excess fat and set aside.
3. Using the same skillet (or another pan if you prefer), cook the bacon slices until they’re crispy. Lay the cooked bacon on paper towels to soak up the fat, then crumble once cooled. Keep some crumbles aside for topping later.
4. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until everything is mixed well and smooth.
5. Stir in 1 ½ cups of the shredded cheddar cheese and the cooked sausage into the egg mixture.
6. Pour this hearty mixture evenly into the prepared baking dish.
7. Sprinkle the remaining cheddar cheese over the top and then add the crumbled bacon pieces as a delicious finishing touch.
8. Bake your casserole in the preheated oven for around 40-50 minutes. You’ll know it’s ready when the center is set (not jiggly) and the top turns a lovely golden color.
9. Take it out of the oven and let it cool for about 5 minutes. Then sprinkle the chopped green onions on top for a fresh and colorful garnish.
10. Cut into squares and serve warm. Enjoy the cheesy, savory goodness!

Tips to Make Your Casserole Even Better

• Don’t skip draining the cooked sausage well — it helps avoid greasy casserole and keeps the texture just right.
• Feel free to prepare this dish the night before. Just assemble it, cover, and refrigerate. In the morning, pop it in the oven—just add about 10 extra minutes to the baking time.
• Leftovers? No worries! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
• If you want a fluffier texture, you can separate the eggs and whip the whites separately before folding them in, but I usually just keep it simple and it still turns out great.
• Using sharp cheddar really makes a difference, but you can always mix in different cheeses for more complexity.

Equipment You’ll Need

• A 9×9-inch baking dish
• Large mixing bowl
• Skillet for cooking sausage and bacon
• Whisk for eggs and cream
• Measuring cups and spoons
• Spatula or spoon for mixing
• Paper towels for draining bacon

Frequently Asked Questions

1. Can I make this casserole ahead of time?
   Absolutely! Assemble it the night before, keep it covered in the fridge, and bake it in the morning. Just remember to add some extra baking time if it’s cold straight from the fridge.
2. Can I freeze leftovers?
   Yes, freezing works well! Portion the casserole into airtight containers or wrap tightly with foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.
3. What can I use instead of sausage or bacon?
   Turkey sausage or vegetarian sausage work nicely. Or swap in diced cooked ham, or simply use extra veggies if you prefer meat-free.
4. Can I use milk instead of heavy cream?
   You can, but the casserole might be less creamy and a bit more firm. Half-and-half is a great middle ground if you want to lighten it up.
5. How do I tell when the casserole is fully cooked?
   It’s done when the edges pull away slightly from the pan, the top is golden brown, and if you insert a knife or toothpick in the center, it comes out clean or with just a few moist crumbs.

Let’s Connect!

I hope this breakfast casserole brings some joy to your mornings as it does to mine! If you try it out, let me know how it turned out, or share your favorite twists. Don’t forget to pin this recipe on Pinterest so you can come back to it whenever you want, and follow me for more easy and delicious recipes that fit right into your busy life.