This Cheesy Egg Bake is a hearty, all-in-one meal that delivers big flavor with minimal fuss! It’s loaded with melty cheese and soft and flavorful add-ins suspended and baked in a puffy omelet-like mixture. Get creative and swap in your favorite breakfast veggies, herbs, and proteins to make it your own!
While this cheese sausage egg bake recipe calls for a bit of flour to help the structure, I’ve also made it without and it still turns out deliciously fluffy. The generous layers of cheese on the bottom and the top of the egg bake add bold flavor and melty texture throughout, helping to keep all the add-ins in place. Easily feed about 12 people with this cheesy egg bake – perfect for holidays, or a large family breakfast or brunch alongside yogurt, fresh fruit, or crispy air fryer bacon!
And if you have any leftovers, which is rare in my house, simply pop the slices into individual baggies and freeze for later – perfect for heating up in the microwave for 1-2 minutes for an easy and well-rounded breakfast on a busy morning!
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🫐 Ingredients:
This cheese sausage egg bake contains a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- Ground pork sausage – make sure to drain the browned pork sausage before mixing it with the rest of the ingredients or the excess grease will make the casserole overly oily.
- Shredded cheeses – I’ve used Jack and cheddar cheese for this cheesy egg bake recipe. Feel free to swap these for your favorite types of cheese that melt well. Always use freshly shredded cheese for the best flavor and to avoid the grainy texture that comes from packaged shredded cheese. They add anti-caking agents to that cheese and it doesn’t melt as well.
- Egg mixture – a combination of whisked eggs, seasoning, milk, and flour. The flour helps to thicken the egg mixture and provide structure to the egg bake so that it has a delicious puffy texture and good rise in the oven.
- Add-ins – Fresh herbs, Roma tomatoes, baby spinach, and green onions (or chives) are added to this cheesy egg bake.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Add a sprinkle of freshly chopped herbs over the top of the baked cheesy egg bake, if desired.
Substitutions and Variations
- Gluten-free – Use gluten-free flour or corn flour in the whisked egg mixture to make this egg bake gluten-free.
- Vegetarian – Ditch the ground pork sausage and add in more vegetables, such as mushrooms, sliced bell peppers, shredded carrots, and anything else your heart desires!
- Meaty additions – For a super meaty cheesy egg bake, consider including chopped crispy bacon or ham. You could also use ground beef or ground chicken or turkey for leaner options.
- Cheeses: Instead of Jack cheese (Monterey or Pepper Jack) or Cheddar cheese, use shredded mozzarella or gruyere. Soft crumbly feta is another delicious addition and will add a lovely tangy flavor. Shredded parmesan cheese is a great option for topping the cheesy egg bake.
🔪 Instructions:
PREP: Preheat the oven to 350°F and dice/chop your fresh veggies and herbs.
Step 1: Cook the ground pork sausage, drain the fat, and set it aside.
Step 2: Mix all shredded cheeses (if using more than one type) and divide in half. Layer one half of the cheese on the bottom of a 9×13 glass baking dish or divide between two deep pie plates.
Pro Tip: Pre-shredded cheese often contains anti-caking agents that can affect melting and the flavor. Freshly shredded cheese melts better in this cheesy egg bake and adds richer flavor. It’s well worth the extra effort!
Step 3: Combine the sausage, chives, tomatoes, chopped spinach, and any other desired vegetables. Spread the meat and veggies over the cheese in the baking dish.
Step 4: Top with the remaining cheese.
Step 5: In a large bowl, whisk the eggs well.
Step 6: Add milk, salt, pepper, and flour to the whisked eggs and whisk until combined. Add herbs into the egg mixture, if desired.
Step 7: Pour egg and herb mixture over the other ingredients in the baking dish(es).
Step 8: Bake at 350 degrees F for 40-45 minutes or until the top is puffy and beginning to brown and a knife inserted in the center comes out clean.
GARNISH: You can garnish this cheesy breakfast casserole with any reserved herbs.
Recipe Tips for Cheese Sausage Egg Bake
- Make sure to shred your own cheese for the best flavor and melting. I’ve found this dish tastes best with a combination of 2-3 cheeses.
- Certain add-ins, such as the ground pork sausage, must be cooked before it is added to the other ingredients. This prevents any raw or undercooked meat in the breakfast bake. Certain veggies, such as mushrooms, should also be sautéed.
- Drain the browned ground sausage well of any excess grease to reduce the fat content of this dish and prevent it from being overly oily.
- The bottom layer of shredded cheese makes it easy for the individual slices of this egg bake to be removed from the baking dish. You could also lightly grease your baking dish to avoid any sticking.
- Watch that your casserole doesn’t overcook in the oven. The egg bake should be puffy and starting to brown on the top.
Fun Fact
Can you spot the difference between this cheesy egg bake and a classic frittata? While both are very similar, breakfast casseroles usually contain a starchy ingredient like potatoes or bread and are baked in a casserole dish, whereas frittatas are cooked in a pan without added starch – kaynutrition.com
Recipe FAQs
Your cheesy egg bake should be puffy in texture, slightly browned on the top, and you should be able to insert a knife into the center with it coming out clean.
Once completely cool, store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze individual slices, wrapped in plastic wrap and foil. Store in an airtight container or freezer-safe bag for up to 2 months. Thaw the frozen bake in the fridge overnight and reheat in the oven or in the microwave.
Flour helps the whisked egg mixture to rise in the oven and provides structure so that the cheesy egg bake with add-ins doesn’t fall apart. It creates a delicious quiche-like texture too!
Breakfast Favorites You’ll Love
If you tried this Cheesy Egg Bake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cheesy Egg Bake
Ingredients
- 1 pound of ground pork sausage – browned
- ⅓ cup chives or green onions
- 2 Roma tomatoes diced with seeds removed
- ½ cup baby spinach leaves
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup flour
- 12 eggs
- 2 cup milk
- ⅓ cup fresh herbs chopped – parsley, basil
- 4-6 cup shredded cheeses – jack and cheddar
Instructions
- Cook ground pork sausage, drain fat, and set aside.
- Mix all shredded cheeses (if using more than one type) and divide in half. Layer one half of the cheese on the bottom of a 9×13 glass baking dish or divide between two deep pie plates.
- Combine sausage, chives, tomatoes, chopped spinach, and any other desired vegetables.
- Spread meats and veggies over the cheese in baking dish.
- Top with the remaining cheese.
- In a large bowl, whisk eggs well.
- Add milk, salt, pepper, and flour to eggs and whisk until combined.
- Add herbs into egg mixture, if desired. You can also reserve herbs for garnishing after the egg casserole is baked.
- Pour egg and herb mixture over the other ingredients in the baking dish(es).
- Bake at 350 degrees for 40-45 minutes or until the top is puffy and beginning to brown and a knife inserted in the center comes out clean.
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Notes
- Make sure to shred your own cheese for the best flavor and melting. I’ve found this dish tastes best with a combination of 2-3 cheeses.
- Certain add-ins, such as the ground pork sausage, must be cooked before it is added to the other ingredients. This prevents any raw or undercooked meat in the breakfast bake. Certain veggies, such as mushrooms, should also be sautéed.
- Drain the browned ground sausage well of any excess grease to reduce the fat content of this dish and prevent it from being overly oily.
- The bottom layer of shredded cheese makes it easy for the individual slices of this egg bake to be removed from the baking dish. You could also lightly grease your baking dish to avoid any sticking.
- Watch that your casserole doesn’t overcook in the oven. The egg bake should be puffy and starting to brown on the top.
Nutrition
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Comments & Reviews
Carol T says
easy and delicious, highly recommend.
Shannon says
When you eliminated the flour did you add almond flour or just take out the wheat flour? Did the cooking time change any?
girlinspired says
Hi Shannon! I just omitted the flour all together. I don’t think it changed the cooking time, but this was several years ago. I do remember that the texture was slightly chewier, but if you can’t eat flour, you can’t eat flour! It works!
Shannon says
So yummy and so easy! I made this just this morning. You just simplified my morning breakfast routine.
~amy~ says
sounds delish!