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Home » Recipes » Breakfast » Sausage Breakfast Casserole

Sausage Breakfast Casserole with Green Chile and Goat Cheese

Published April 5, 2022. Last updated April 5, 2022 by Judy Purcell 26 Comments

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Sausage Breakfast Casserole with Green Chile and Goat Cheese is always a sure bet for brunch or weekday make-ahead meals.

Easier than quiche because there’s no crust to fool with, egg casseroles skip right to the pour-and-bake method.

sausage breakfast casserole served with salsa
Breakfast casserole with sausage and green chiles.

I always use some variation of this breakfast casserole recipe as the main course when hosting brunch at my house. Eggs with sausage, mild green chiles, and goat cheese is our brunch favorite, but sometimes I’ll add roasted vegetables too.

You can customize the add-ins to your heart’s content, and there is no crust to fool with, so it is perfect for gluten-free friends.

A hearty egg casserole with meat, cheese, and vegetables creates a complete meal in a single pan. We serve this dish with any combination of yogurt and granola, fruity salad, or muffins for an impressive brunch table.

Sometimes we enjoy a dish like this with a side salad for light lunch or dinner. Who doesn’t love breakfast for dinner once in a while?!

ingredients for sausage breakfast casserole

How is a Breakfast Casserole Different Than a Quiche

Eggs and cream are a blissful combination, whether you use a skillet to make a frittata or a baking dish to make a casserole or quiche. The main difference between a breakfast casserole and quiche is the amount of cream used and the crust.

Quiche recipes include either a potato or pastry crust (unless crustless like this quiche recipe), while most egg casseroles do not. We also use less cream in this sausage casserole than in quiche as we want the eggs to be tender but not quite custard-like.

baking a sausage casserole step by step

Step by Step

  1. Brown sausage in a skillet until cooked through.
  2. Saute green onion and garlic for 2-3 minutes.
  3. Mix eggs, cream, green onion, garlic, salt, pepper, sausage, and green chiles in a mixing bowl with a fork until well combined.
  4. Pour the egg mixture into the prepared baking dish.
  5. Dot with crumbled goat cheese and bake for 20 minutes. Lay a sheet of foil over the top of the dish to prevent browning, and bake for an additional 20 minutes.

Make-Ahead TIPS

To ease the preparation time on the morning you plan to serve it, prep the add-ins the day before (or even days in advance) so it is just a quick step of mixing and into the oven.

  • Prep any add-ins the day before to easily mix in the day of baking
  • Prep the entire casserole and refrigerate for up to 2 days before baking (start cold dishes in a cold oven and then turn on the heat—not all baking dishes can go from fridge to a hot oven without breaking)
  • Cooked egg casseroles can be stored for 5 days in the refrigerator.
  • Cooked egg casseroles can be frozen. However, it does change the texture, with the eggs becoming a little spongy. This change is less noticeable when using lots of add-ins, so the egg ratio is less.
  • Reheat cooked casseroles in a microwave, covered, for 1 minute. Or gently reheat in the oven at 350°F, covered with foil. Depending on the amount being heated, it can take 15-30 minutes to heat through.
breakfast casserole served with avocado and salsa

Seasonal ADD-INS for Breakfast Casseroles

All fresh (uncooked) meat or vegetables should be cooked before adding to the casserole. Anything you pre-cook should have a tender texture and be seasoned separately to maximize flavor.

  • SPRING—asparagus, spring onions, and tender greens like spinach or arugula
  • SUMMER—sun-dried tomato, zucchini, bell pepper, basil, or broccoli rabe
  • FALL—rainbow chard, butternut squash, sage, or apple
  • WINTER—roasted potato, caramelized onion, roasted cauliflower, or mushrooms
Fresh vegetables for vegetable coconut curry sauce.

More Variations for Customizing Add-Ins

  • Roasted tomato and goat cheese
  • Ham and Swiss cheese
  • Hashbrowns and cheddar cheese
  • Spinach, zucchini, bell pepper, roasted garlic, and gruyere cheese
  • Potato, leek, and parmesan cheese
  • Bacon, mushroom, pepper Jack cheese
  • Roasted vegetable, basil pesto, and mozzarella cheese
  • Asparagus and brie cheese

Even More Breakfast Recipes You’ll Love

  • 50 Healthy Breakfast Ideas
  • 65 Muffin and Scone Recipes for Brunch
  • Sweet Potato Cottage Fries
  • Savory Breakfast Skillet
  • Spinach & Mushroom Omelet

This post may contain affiliate links. See our disclosure policy for more information.

egg casserole with sausage on a ecru plate
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Egg & Sausage Breakfast Casserole

An easy make-ahead breakfast casserole with eggs, sausage, green chile, and cheese.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Breakfast
Cuisine: Healthy
Servings: 6
Author: Judy Purcell
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Ingredients

  • 1/2 pound sausage , cooked and crumbled
  • 2 tablespoons butter , divided for skillet and baking pan
  • 1/3 cup diced green onion
  • 1 clove garlic , minced
  • 8 large eggs
  • 1 cup cream , or sour cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup diced green chilies like 505 Southwestern
  • 3 ounces goat cheese
  • Avocado , sliced for garnish
  • Salsa , for garnish
Get Recipe Ingredients

Instructions

  • Preheat oven to 350°F. Prepare 8×8-inch baking dish with butter.
  • Brown sausage in a skillet until cooked through.
  • Saute green onion and garlic in the same skillet in the rendered sausage fat, or with 1 tablespoon butter until onion is softened and garlic is fragrant 2-3 minutes. Remove from heat.
  • In a mixing bowl, whisk the eggs, cream, green onion, garlic, salt, pepper, sausage, and green chilies with a fork until combined.
  • Pour egg mixture into the prepared baking dish, dot with crumbled goat cheese, and bake for 20 minutes. Loosely lay a sheet of foil over the top of the dish to prevent browning, and bake for another 20 minutes. If eggs jiggle in the middle when moved, continue baking until eggs are 'just set' (or at 160°F in the center). Remove from oven and allow to rest for 5 minutes before serving.
  • Cut into squares and serve with fresh avocado slices and salsa.

Notes

  • Any combination of add-ins can be substituted for the sausage, green chilies, and goat cheese.
  • If using firmer cheeses like cheddar, mix into the eggs rather than sprinkling on top before baking.
  • Before adding chopped vegetables, sauté in a skillet with butter for 3-5 minutes to soften and allow moisture to evaporate before adding to the eggs.

Nutrition

Calories: 428kcal | Carbohydrates: 9g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 340mg | Sodium: 657mg | Potassium: 632mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1395IU | Vitamin C: 14.7mg | Calcium: 147mg | Iron: 2.5mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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Filed Under: Breakfast, Christmas, Easter, Grain Free, Recipes, Soul Food Tagged With: christmas breakfast, Easter Brunch

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    Rating




  1. Trana says

    May 3, 2019 at 8:12 am

    5 stars
    So simple and tasty! Will make it again.

    Reply
  2. Pure Complex says

    April 3, 2013 at 1:44 pm

    You topped off a great dish with avocados. It just looks so amazing. This is a weekend dish :). Love it

    Reply
  3. Geni says

    April 3, 2013 at 10:36 am

    This looks delectable Judy. I am so lucky to have my collection of girlfriends as well. They really get me and are a wonderful support system and a great bunch of people to have fun and laugh with.

    Reply
  4. Raymund says

    April 2, 2013 at 2:21 pm

    Birthday brunch, thats a nice idea we did some before but not brunch it was more of a breakfast need to do it again

    Reply
  5. Mandy - The Complete Cook Book says

    April 2, 2013 at 7:57 am

    Ooh, I love the sounds of this and so prettily presented too.
    🙂 Mandy

    Reply
    • Judy Purcell says

      April 2, 2013 at 8:02 am

      Thanks for your kind comment, Mandy. 🙂

      Reply
  6. Yi @ Yi Resevation says

    March 31, 2013 at 6:21 pm

    What a fabulous egg sausage casserole! What a perfect way to celebrate the Easter and the spring with all the fresh and colorful vegetables. Thanks for sharing the recipe!

    Reply
    • Judy Purcell says

      April 1, 2013 at 7:30 am

      Thanks Yi, I appreciate you stopping by to comment and saying so! Hope you enjoy it. 🙂

      Reply
  7. mjskit says

    March 30, 2013 at 8:33 pm

    You’re right – what a great Easter brunch casserole! Love it! Hope you’re having a wonderful Easter weekend!

    Reply
    • Judy Purcell says

      April 1, 2013 at 7:29 am

      Thanks MJ, hope your Easter weekend was great too!

      Reply
  8. Jed Gray (sportsglutton) says

    March 29, 2013 at 7:46 am

    Simple wholesome goodness to share with friends. One can’t go wrong. Love it Judy!

    Reply
    • Judy Purcell says

      April 1, 2013 at 7:28 am

      So true, Jed. Simple food and good friends is always a good combo. 🙂

      Reply
  9. Hotly Spiced says

    March 29, 2013 at 1:11 am

    I love this. What a great start to the day. I’ll have to try it. I love how it has green chillies and avocado in it. Happy Easter xx

    Reply
    • Judy Purcell says

      April 1, 2013 at 7:27 am

      Happy Easter to you, Charlie! Yes, it is a great way to start the day, and because it reheats so well, it makes several great starts for the week. 🙂

      Reply
  10. ChgoJohn says

    March 28, 2013 at 11:14 pm

    Just look at that plate! It looks so colorful and fresh, Judy, and couldn’t be more appetizing. Being GF is a definite bonus. Thanks for sharing.

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:30 am

      Thanks, John. You’re right, GF is a bonus, it seems every time I turn around another friend is avoiding gluten, so having another dish that everyone can enjoy is a must.

      Reply
  11. Karen (Back Road Journal) says

    March 28, 2013 at 3:08 pm

    I would enjoy being part of your brunch group if a dish like this is on the buffet…it sounds terrific.

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:29 am

      Oh, Karen, I have often thought that if we lived closer, you would definitely be invited to join us at our table. Have a great week. 🙂

      Reply
  12. Angie@Angie's Recipes says

    March 28, 2013 at 1:25 pm

    Galfriends are like a good casserole….homey, friendly and cozy. Thank you for sharing and enjoy your long Easter weekend!
    Angie

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:28 am

      “homey, friendly, cozy” — I love that! Have a great week, Angie. 🙂

      Reply
  13. john@kitchenriffs says

    March 28, 2013 at 10:20 am

    Sounds like a terrific tradition! It’s nice to spend time mingling with friends, particularly if there’s food involved! And that’s a great casserole for a crowd. We often enjoy a frittata for dinner – it’s a great dish no matter when you serve it. Thanks for this.

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:27 am

      Oh, I agree, John, it makes a great dinner dish too. 🙂

      Reply
  14. Julie Mac says

    March 28, 2013 at 7:53 am

    Yumm!!! I am making this this weekend. Thank you for all your fabulous recipes.

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:26 am

      You are so welcome, Julie! Please let me know how it turns out for you and how you like it, feedback is always so helpful. Have a great week!

      Reply
  15. Rita Bose says

    March 27, 2013 at 6:50 pm

    Looks so yummy!! I am your new follower.

    Reply
    • Judy Purcell says

      March 31, 2013 at 10:25 am

      Hi Rita, thanks so much for following!

      Reply
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