Here is a comprehensive guide to making a Sausage and Cream Cheese Casserole—a rich, creamy, and comforting dish that’s perfect for breakfast, brunch, or even a hearty dinner. It’s incredibly versatile and easy to customize.
Sausage and Cream Cheese Casserole
This casserole is the ultimate comfort food. It features savory breakfast sausage, creamy melted cream cheese, and a rich, custardy egg base, all baked into a golden, bubbly dish. It’s a popular recipe for good reason—it’s simple to throw together and always satisfies.
I’ve included two popular versions: a classic breakfast bake with eggs and a low-carb/keto-friendly version that’s just as delicious.
Version 1: Classic Sausage and Cream Cheese Breakfast Casserole
This is the classic version, perfect for holiday mornings, brunch with friends, or a make-ahead weekday breakfast. It’s hearty, cheesy, and packed with flavor.
Ingredients (Serves 8-10)
· 1 lb (450g) breakfast sausage (mild, spicy, or maple—your choice)
· 1 small onion, diced
· 8 oz (226g) cream cheese, softened and cut into cubes
· 8 large eggs
· ½ cup (120ml) milk (whole or 2%)
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· 2 cups (200g) shredded cheddar cheese, divided
· ¼ cup fresh chives or green onions, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook Sausage and Onion: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through (about 5-7 minutes). Add the diced onion during the last 2-3 minutes of cooking and sauté until softened. Drain any excess grease.
- Add Cream Cheese: Reduce the heat to low. Add the cubed cream cheese to the skillet with the sausage and onion. Stir constantly until the cream cheese is completely melted and the mixture is well combined and creamy. Remove from heat.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
- Assemble the Casserole: Spread the sausage and cream cheese mixture evenly into the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the sausage layer. Pour the egg mixture evenly over the top.
- Top with Cheese: Sprinkle the remaining 1 cup of cheddar cheese over the eggs.
- Bake: Bake for 25-30 minutes, or until the casserole is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
- Rest and Serve: Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh chopped chives or green onions and serve warm.
Version 2: Low-Carb/Keto Sausage and Cream Cheese Casserole
This version is a favorite in the low-carb and keto communities. It’s incredibly creamy, satisfying, and has no bread or starch. The focus is entirely on the rich combination of sausage, cream cheese, and eggs.
Ingredients (Serves 6-8)
· 1 ½ lbs (680g) breakfast sausage (check for no added sugar for keto)
· 8 oz (226g) cream cheese, softened
· 8 large eggs
· ¼ cup (60ml) heavy cream
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· ¼ teaspoon red pepper flakes (optional, for heat)
· 1 ½ cups (150g) shredded cheddar cheese (or a mix of cheddar and mozzarella)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) . Grease a 9×9-inch or 11×7-inch baking dish (a slightly smaller dish for a thicker casserole).
- Cook Sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Add Cream Cheese: Reduce the heat to low. Add the softened cream cheese to the skillet with the cooked sausage. Stir continuously until the cream cheese is fully melted and the mixture is creamy and well combined. Remove from heat.
- Whisk Eggs: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and red pepper flakes (if using) until well combined.
- Assemble: Spread the sausage and cream cheese mixture evenly into the prepared baking dish. Sprinkle 1 cup of the shredded cheese over the sausage. Pour the egg mixture evenly over the top. Sprinkle the remaining ½ cup of cheese over the eggs.
- Bake: Bake for 25-30 minutes, or until the casserole is set in the center, puffed up, and golden brown on top.
- Rest and Serve: Let it rest for 5-10 minutes before slicing. Serve warm.
Tips for the Perfect Sausage and Cream Cheese Casserole
· Soften Your Cream Cheese: Room temperature cream cheese melts much more smoothly into the sausage. Let it sit out for at least an hour, or microwave it in short 10-second bursts until softened .
· Drain the Sausage: Be sure to drain any excess grease from the cooked sausage. Too much fat can make the casserole greasy .
· Don’t Overbake: The casserole is done when the center is just set and no longer jiggly. Overbaking can make it dry and rubbery .
· Room Temperature Eggs: For the fluffiest texture, use room temperature eggs. They whip up better and incorporate more air .
· Make It Ahead: This casserole is perfect for making ahead. Assemble it completely (but don’t bake), cover, and refrigerate overnight. In the morning, let it sit on the counter for 30 minutes while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time .
Variations and Add-Ins
· Vegetable Boost: Add sautéed bell peppers, mushrooms, or spinach to the sausage mixture for extra color and nutrients. If using spinach, make sure to squeeze out all excess water first.
· Different Cheeses: Experiment with different cheeses. Pepper jack adds a spicy kick, while Gruyere or Swiss offer a nuttier flavor.
· Add Potatoes: For a heartier version, add 2 cups of frozen shredded hash browns (thawed and patted dry) to the bottom of the dish before adding the sausage mixture.
· Spicy Southwest: Use spicy chorizo instead of breakfast sausage. Add a can of drained diced green chiles and use pepper jack cheese.
· Bacon Addition: Cook ½ lb of bacon until crisp, crumble it, and sprinkle it over the top before baking for an extra smoky, savory layer.
Serving Suggestions
· For Brunch: Serve with fresh fruit salad, toasted bagels, or a simple green salad.
· For Dinner: Pair with roasted asparagus, steamed broccoli, or a side of sautéed greens for a complete meal.
· Top It Off: Add a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of hot sauce before serving.
Storage and Reheating
· Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days .
· Reheating: Reheat individual portions in the microwave, or for best results, reheat in a 350°F oven until warmed through .
· Freezer: This casserole freezes well. Wrap individual portions or the whole baked and cooled casserole tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating .
Enjoy your rich, creamy, and utterly delicious Sausage and Cream Cheese Casserole