Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!

Sausage Egg Casserole

pork sausage

butter

green onions, chopped

mushrooms,

eggs, beaten

(16 ounce) container low-fat cottage cheese

Monterey Jack cheese, shredded

(4 ounce) cans diced green chile peppers, drained

all-purpose flour

baking powder

salt

butter, melted

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.


In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.


Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.


This recipe was great. I made it for Easter breakfast and it was a big hit! I did change the recipe a little...used 12 eggs, 1 lb. of sage sausage, and I chopped up 1 large green bell pepper and 1/2 a large onion and sauted them instead of using the green onions, mushrooms, and canned peppers. I also used 8 oz. of shredded sharp cheddar instead of the 16 oz. of jack cheese after reading the reviews that it was too cheesy. I used a pastry cutter to combine the flour mixture to make sure it wasn't lumpy, and it turned out wonderful! I'll definitely use this again. Thank you!!

My priority was trying to find a "do-ahead" egg recipe, the night before--that DIDN'T have bread in it (as my other entree dish was eggnog french toast w/ cranberries and apples...we Certainly didn't need more bread!!) I made this sausage egg casserole for a large Christmas brunch--and it was "rated" by 10 people of various ages, 12 to 80.  Everyone Raved about it  - the flavors were wonderful!! And... everyone wants the recipe - which to me, is the HIGHEST compliment ~ Thanks Linda, for sharing!!

This is insanely good.  didn't make it low fat, but would try cause I can imagine it would still be good.  used whole 16 oz. ground breakfast sausage.  had to replace 1 can of jalapenos for 1 can of chilies (still good with a little kick-I didn't mind).  looked weird adding the crumbles of the flour to the egg mixture but once it baked up, it was very good.  husband asked if there were biscuits in it. make sure you let it sit for 10 minutes or else it'll be too loose and hard to dish out.  I also did let mine bake for maybe 10 minutes more cause it's had no browning on top after first 50 minutes.

This is a wonderful recipe.  I have done it with and without the flour mixture and I personally preferred it without the flour.  You can also put these in a muffin tin for individual servings, just bake 20-30 minutes instead.

This is a great make ahead breakfast casserole.  I cut the recipe in half.  If you do this make sure you use a large enough dish so it will cook within the 40 - 50 minutes.  The first time I made it I used a smaller dish and it was too thick to cook through.  This also reheats well for leftovers.

This egg casserole is absolutely delicious and easy to prepare.  I have made it twice.  The taste reminds me of a light and fluffy souffle.  I omitted the peppers, because my family does not like spicy food.  Both times I prepared it I halved the recipe, and it still comes out beautifully.  The second time was for company so even though it was a half recipe, I still used 3/4 lb sausage and the full amount of green onions - for maximum flavor.  I did use 6 eggs - in the "half" recipe while using the full amount of green onion and sausage.

Periodically Hubby and I like this type of thing for dinner, so I pretty much divided this recipe by 4 to make 2 good size servings.  It was SUPER GOOD, even though I could only refrigerate it for about 3 hours.  For my 1/4 recipe I diced 3 oz. of fully cooked Polish sausage and fried it until it was almost done.  Then I stirred in 1/2 cup chopped red bell pepper, 3 sliced green onions, and the 2 oz. of mushrooms, and cooked it all until the veggies were tender.  I did use 3 eggs, to which I added 2 small squirts of Oriental hot chile sauce.  Cut the shredded cheese back to 3-1/2 oz. because I used extra-sharp cheddar.  I thinned the flour/butter mixture with a bit of canned chicken broth because I knew the glop of junk I made would never mix into the egg mixture.  Baked it (covered) in a glass 8-1/2 by 4-1/2 inch loaf dish for about 40 minutes until the center was set, and then about 10 minutes (uncovered) for it to brown.   Do try this with my changes, and you will LOVE it.  Not bland at all!!!  Thank you, Linda, for sharing the basics of this recipe.

Very simple to make and really tasty.  Was extra popular since it wasn't all bread.  Was very cheesy, may cut back next time.

I fixed this for a football tailgate party and everyone loved it. The cottage cheese gives it a moist texture.

I have made this recipe twice and everyone really likes enjoys it.  The only thing we don't care for is the biscuit mixture you add in before you bake it.  The casserole ends up having little chunks of dough in it and we didn't care for the consistency it created.  We will definitely make it again, but will leave the biscuit part out.

This is so good and easy. I made this for an after-funeral reception and it almost completely disappeared! Everyone loved it! I will definately be making this alot in the future!!!

Very good and easy to make since most work is done the night before.  The first time i made it the flour/butter mixture was clumpy and didn't mix into my egg mixture.   I left that part of the recipe out this time and I don't think you lose anything but calories.  Love this!

IT TASTES LIKE IT HAS BICUITS INSIDE!! 
It is really good!!  I am a recently divorced guy.  I think I surprised some people with this great dish at a breakfast meeting this week.

I agree with some of the others...needs more meat.  
I also added green pepper and onion and made the following adjustments:
--use 3/4 lb of cheese
--use pepper jack cheese and forgo the green chiles
--add salt, pepper, spices (I like some kick in my food)
Mine got brown on top at 45 and I let it go a little longer--shouldn't have.  Don't over cook it.  

This tasted great. Would be great evening meal, too, especially with some salsa &amp; chips on the side.

I did change up the veggies, only because we didn't have everything on the list.  We used mushrooms, onions, green onions, and green peppers.  I also just threw them in the pan with the pork sausage and cooked it all together... no need for butter.  We used 12 eggs instead of 10, didn't add the flour mixture to it, and it was fantastic!  Everyone loved it!

Made this for a football tailgate and got lots of compliments!!I also used a dozen eggs and 1 lb. turkey sausage. Also just 8 oz of cheese. It came out wonderful!! Didn't have a pastry blender, so I just used a fork, and it worked just fine.

I skipped the "pastry" part as well.  I froze it uncooked, thawed overnight, and it baked up perfectly in the morning.

Absolutely delicious.  I forgot to make this up last night so I baked it immediately after mixing it this morning.  Was superb.  I also left out half the cheese (because I didn't have more) and it was still excellent.  I'm going to use this as a base recipe to experiment with other ingredients such as spinach or peppers, as I always have extra produce from my garden that needs to be eaten.  Great recipe!

This recipe is delicious and a favorite of all our family and guests. I've made it at least 20 x.  It's not "filled" with bread and potatoes. I use Jimmy Dean sausage and cheddar cheese. It is excellent and easy. I recommend using a casserole that cooks the casserole at a shallow depth, around 1" so that it cooks faster. Great for brunches and Christmas breakfast!

This is my new favorite egg bake recipe, no messing with bread!  I loved it, so good and so easy!  The first time I made it, I had some lumps of doughy flour mixture throughout.  The second time I made this, I used a pastry blender to mix the flour/butter to make sure there were no big chunks.  Much better!  I highly recommend trying this recipe!!!

I try to follow a recipe as close as possible the first time i make it. This recipe was great. It came out of the oven bubbling. It looked so tempting that I couldn't wait for it to cool down so I took a forkful of it, blew it a bit and impatience got the best of me and so i scalded my tongue. I loved the gooey moistness of it. It was as yummy as it looked. I couldn't find plain Monterey Jack cheese so i ended up with a Monterey Jack/Cheddar cheese blend. Everything else was the same. I may just have to season it up a bit more next time and maybe change it up a little by adding or substituting with some veggies. I assure you, there will be a next time, and another next time. It's a wonderful starting point. Keeps well as left over too. My husband and I finished it in 3 days. First day, I had a serving and the husband 2. 2 hours later, i had another half a serving. And then another one close to dinner time. We don't do a lot of family gatherings but if we did, I wouldn't hesitate to take this to one.

This recipe was a huge hit at our camp brunch/potluck.I prepped it the night before and just put in pan to bake in the am. I did omit the flour it does not need it.I used a pound  sausage is all the store had,and I used colby/jack cheese. Many requests for the recipe.perfect amount of spices.I will def make again. Camp demands it lol

I've made this many times but omit the flour mixture because I don't like the texture it gives it.  It is wonderful without it.  I also leave out the chili peppers and it still tastes great.

pretty good, just make sure you add some milk or other liquid to the batter so it mixes properly with the egg mixture.  I added approx 1/4 c of milk and it turned out wonderfully.

I have made this 3 times in the last 3 months--once for a football tailgate (those 12 noon games require breakfast :), once for Thanksgiving morning (big time saver), and once this holiday season when the house was full of company.  This recipe does not disappoint!  For the tailgate, it was good even after trying to keep it warm for 2 hours before we ate.  I don't tell my husband about the cottage cheese because he doesn't like it, but he raves about this recipe.  I tend to leave out the mushrooms, because people either love them or hate them.  I use the full dozen eggs, and I use all the cheese called for in the recipe.  I also sprinkle some on top before baking.  I have made it the night before and in the morning--both ways turn out great!

I served this for some friends and it was a huge hit.  I made it the night before, let it sit in the fridge over night and cooked it up in the morning.  Very good.  I chose not to add the flour mixture at the end and it did not need it.

So easy, and quite the hit.  I brought it to a breakfast to welcome a staff member back today.  I wasn't able to stay long, but several people told me they loved it, and when I went back to get my dish it was almost completely gone.  Just a few brave remaining morsels left.  So I guess that means everyone liked it!  I made a couple of changes--used 1/2 a package of sliced turkey bacon, and used some salsa instead of a second can of chilis (only had one can of chilis!), but otherwise kept it the same.  So easy to put together, even for me, a complete non morning person.  It baked in about 45 minutes and amazingly enough was still warm--almost completely hot--after my hour drive into work.  Definitely a successful recipe.  thanks for sharing!

Every Christmas brunch I make a sausage cheese strata...but this year I decided to try this recipe instead of using my usual one with all that bread. It was DELICIOUS!!! My family said it was the BEST I've ever made (and I have 8 children)! It was so easy to prepare too! This is gonna become my traditional Christmas brunch from now on...and because it was so easy...I think I'll make it for other occassions too!

Excellent breakfast casserole! Used a whole 1 pound tube of sausage.  Was afraid that the cottage cheese would give it a weird texture &amp; appearance, but it baked right in to the casserole!  Not a huge fan of the mushrooms, next time will make with spinach &amp; some red bell pepper.  Yum!

Very good but not over the top to deserve a 5*. I made this exactly as written but would not do so again. At least read the first 10 most helpful reviews as they capture three issues repeatedly stated by many reviewers: (i) bland, (ii) very cheesy, and (iii) cooking time. I’m in the camp of this being slightly bland and would adjust ingredients next go round. However, I believe this is a matter of personal preference as some people prefer less spicy food. Like others, ½ lb. cheese vs. 1 lb. is adequate unless you’re a cheeseaholic. Especially take note of needing it to cook longer as it was mushy &amp; runny at 50 minutes other than about 2-3” from around the edges of the 9 x 13 inch baking dish. I believe the cooking time in such dish is 60-70 minutes rather than 40-50. A big plus is the ability to make this the night before!

We craved something like pancakes or biscuits when eating this dish but maybe it was caused by the “flour mixture” being incorporated into the recipe, but nothing sweet to go with it. We drizzled some pure maple syrup on top, and that satisfied our craving. Plan to omit the flour mixture next try, and aim to make a healthier version. Thanks KNITWIT!

We absolutely love this.  It is my 'go-to' dish to take along for any morning event--playgroups, work meetings, etc.  I have made it ahead to take camping too and baked it in the motorhome in the morning.  I have also made it in individual muffin-size portions in a muffin pan (don't cook as long!)  It is delicious!  Thank you!

I did change it up alittle, and it turned great.I used the whole package of sausage. I didn't have green chiles or green onion, so I sautéed yellow onion and green peppers in a little olive oil and chopped up the mushrooms and added that to it. I mixed sharp cheddar, Monterey jack and Colby. Put it in the oven the next morning and it was ready  in an hour. Company loved it.

I really liked the flavor of this casserole.  It had a nice amount of spicy.  Next time I make it I will leave out the flour mixture-it added a wierd sort of texture.

Good, easy. I replaced green onions with approx. 1/2 cup chopped sweet onion because I had it in the fridge, replaced the chiles with red bell pepper, and used a cheddar/mozzarella cheese mix. I added a little salt to the onion/mushroom/pepper mix as I cooked it. Tasted great!

Tried this recipe with fat free cottage cheese, shredded mexican cheese blend, and vegetarian Morning Star breakfast patties. Didn't let stand overnigh, but baked right away. WONDERFUL! Brought it to work and shared with co-workers, many asked for recipe. Highly recommend this dish.

This was the best breakfast bake I've ever made. I made it for an office meeting and they gobbled it up. We are low-carbing it at home, so I made a second batch without the flour mixture, and it was just as good. I did use part Monterey Jack and part Pepper Jack cheese, to add a little more zip. Definately a keeper.

Our new family favorite! I crumbled meatless breakfast sausage patties instead of using pork sausage. The flavor is the same without the grease or "mystery" meat that is ground up in sausages :).  I used my pastry blender to mix the flour mixture--No problems with the texture after baking. I might add spinach next time.  Thank you for the recipe!

Prepared this on Christmas Eve, popped it into the oven to bake while kids opened presents.  It was wonderful! This will become a family tradition.

This is pretty good. I am deathly allergic to green chiles so take note I subbed in a green pepper. A little underwhelming at first but gets better as you work through it. I upped the mushrooms a bit, used an additional few ounces of oyster mushrooms. Next time I'll use a much better sausage, this is worth the good stuff. Also, the cooking time is a bit light, at one hour it was just done, a somewhat larger pan would remedy that.

I love this recipe....to make it even easier, omit the flour mixture. The casserole doesn't need it! I use turkey breakfast sausage, and reduced fat cheese. This recipe is a keeper!

DELICIOUS!  My husband and teenage daughter loved this!  The only change I made to the recipe was using 1 lb of sausage.  I was surprised at how thick the mixture was, but it should be.  When baked, it had a beautiful golden brown top.  We cut squares of this off for breakfast for several days, and it heated in the microwave wonderfully.  This will definitely be a recipe I use over and over!  Thanks for sharing it Linda!

My sister in law served it while I was visiting. I loved it

This casserole was a complete hit!  I made it for Christmas brunch and everyone loved it.  I omitted the cooking of the mushrooms and onions by accident (I was making this at 3am) but it still turned out fabulous!  Thank you for posting!

This is the best breakfast casserole ever.  I made it  for Thanksgiving one year, and now it is a must every year.

This was pretty bland, I did not care for it at all. My family ate it without any comment, they usually let me know when they like something. The texture was weird, and I even left out the flour mixture as some had suggested.

I was a tad shy(about 4-5 oz) on the cheese &amp; def miss it. I might make it again but I'll use a different meat-ham or bacon-just a personal choice.

You really can't go wrong with this dish.  It was a big hit, and I, too, liked the texture. I also added green pepper and onions and cooked it at least 50 minutes.  Thank you for the great recipe!

Loved the taste and consistancy.  I did not add the flour mixture, did not want to add any more calories to the dish if I did not think it needed it.Thanks for sharing!

Because I am vegetarian, I used imitation sausage and bacon strips from Morningstar farms. I added some extra cheese to it and a few seasonings here and there. Its very dense and it is definitely something that you could eat for a week or so. I also added tater tots to it-just lay them on the bottom of the pan.

Delicious.  I not use the flour mixture because I was trying to avoid bread/flour, and it was great.  I didn't have a pound of cheese, so used what I had (about 3 cups) and it was plenty.  I had never made a breakfast casserole with cottage cheese in it, and I think that's the ingredient that makes this casserole excellent.

this recipe was wonderful! at first I will admit the egg mixture looks pretty freaky prior to making it but the end result is honestly awesome...I am a beginner to cooking and I made the recipe for 20 of my friends and everybody loved it...I added a few more eggs to thin out cheese because there is alot of cheese (so yummy!) I will definitely be making this again...you should try it out for sure

I don't review very often, but this was a big hit at our house Christmas morning! I made it with italian pork sausage (as one reviewer suggested) and it gave it just a little more spice. Everyone loved it, including my Mom and my mother-in-law! They both asked for the recipe! Thanks for sharing this one. I'll be making it again soon!

Unbelievable. Made it without the flour topping and used 8 ounces Monterery Jack.

This is a great recipe!  I used 1/2 cheddar and 1/2 MJ cheese, and put the chiles on top of only part of it for those that didn't want chiles.  I also didn't make the night before.  I will definitely make again!

I had to cook mine a lot longer than recipe said.  More like one hour.

This recipe was AMAZING! I didn't add the salt, and used olive oil instead of butter, and it still tasted great.

Love this, and I always get requests for the recipe.  Very versatile.  You can use bacon, different cheeses, veggies, whatever.  I leave out the mushrooms and cut the chili peppers way back.  Some reviewers commented about the flour mixture not incorporating well.  That is really one of the things I like best about this recipe.  The flour mixture is a little lumpy, and gives the whole casserole a nice texture.

This recipe is great!!  Everyone that has tried it just loves it.  I don't like mushrooms so I just added a bit more sausage and it was wonderful!!

I'm rating this 4 stars cuz I didn't care for the flour mixture. Other than that this is delicious

Wow!  I'm always looking for a good overnight breakfast casserole and this one did not fail!  I cut the recipe in half but it still made a lot!  My 8-yr old son asked for seconds!  My 16-yr old daughter enjoyed it for breakfast the next day.  Very flavorful and tasty.  My 6-yr old son helped make it because it's so easy to prepare.  The only changes I made...used 16oz of sausage even for a half recipe and as I didn't have green onions I used  small yellow onion.  This one is a keeper for sure.

My family was in from California &amp; I made this bake &amp; they raved about it.

This was a really quick and yummy breakfast.  Although, I included all the ingrediants except for the cottage cheese.  I was a bit timid on including it...so I just left it out.  It was was great though.  I think I will make it again.

Just made this for  Christmas breakfast. Prepared the night before. It was fantastic. We added about 3 oz chopped spinach to add color and flavor. Will make again!

The whole family loved this recipe.  Will definitely make again.  My kids don't like mushrooms, so I used sauteed onions and peppers instead. Skipped the green chilis also. Used chopped up turkey sausage patties, and didn't have time to let it set overnight.  But still came out delicious!

Great Recipe, served it for Easter Brunch. I was looking for a prepare ahead of time recipe without bread. After reading other reviews, I used Sage sausage, and sauteed red pepper, onion, and broccoli. I also used Colby Jack, because that is what I had in the fridge, I added a little dry Parmesan to the mixture. I needed it to Gluten free so I left out the flour portion of the recipe. Turned out delicious! All ages loved it.

Good recipe. I especially liked the "bake in muffin pan idea. Easy way to customize for each. Picky child, or adult for that. Matter.

 I thought the recipe was pretty bland. The pound of cheese sounds excessive but it needs it.

Made this for a family brunch the other day. Everyone liked it..the only thing I would change is use less flour..it made it too much like a bread consistency for our taste. Otherwise a delicious flavor. I will definitely make this again and tweak it to our liking for the flour issue.

I thought we'd love it as each ingredient is in out t, but it was not something I'd make again.

Great recipe! I make this every sunday and have it for leftovers in the mornings during the week. I don't use mushrooms because I'm not a fan. I just use a package of frozen green peppers and onions. I also use hot Italian sausage. It gives it a bit of a kick. I sprinkle the biscuit part of the recipe on top of the egg mixture after I pour it in the pan. ***A lot of other reviews comment that the biscuit mixture is doughy and they don't like it. The trick is to make sure the biscuit recipe is crumbly! If it's sticking together in a big ball, add a little flour until it becomes crumbly. If you don't do this, then the recipe won't turn out.

This recipe was a huge hit with my co-workers!  Each Friday, we take turns bringing breakfast.  It was my turn and I was searching for something easy and delicious.  I tried this recipe and was very glad I did...  and so was everyone else!  I had two requests for the recipe.  I will definatly make this again!  This recipe is a keeper!

I served this at a church breakfast.  After several people asked for the recipe, I considered it a hit!

I hate to go against the grain but I just don't see what all of the fuss is about. This was easy to make and did bake up nicely but we thought that the taste was bland. The flour mixture had a little bit of a strange texture. Hubby and I brainstormed that if we added bell pepper, more cheese, sausage, onions, s+p, that this might be better. Hubby ended up spooning salsa on top of his for more flavor. This is definitely more of a souffle than a casserole.

Excellent recipe. What a convenience to be able to assemble this the night before. I made this for a family brunch and it was a hit! Thanks for sharing this.

Excellent recipe!!  I don't really like eggs, but was asked to make this for an Easter brunch - and I loved it!  It got rave reviews and many got seconds.  I changed the recipe slightly - to compensate for many reviews of "bland":  I used hot sausage, and added 1 lb instead of just 3/4 lbs.  I also used 1/2 lb of sharp cheddar cheese and 1/2 lb. of Monterrey Jack.  I omitted the mushrooms, and used 1 can of mild Rotel with green chiles.  
Also, I had no problems with the flour.  I used a pastry blender to combine the flour mixture and butter, and blended to a fine texture.

This banana bread is terrific!  Followed the recipe to the letter and it came out beautifully. The only difference was 50 minutes baking time as apprised to 60. Sixty would have burned. Used a new top of the line LG range.

This was awesome!!! I made it last week for a womens club brunch meeting, and it was a hit. Like many others, I made a few changes. I used 1 lb of spicy sausage, extra mushrooms, 1/2 jack and 1/2 sharp cheedar and a cup of chopped onions instead of the green onions. I also agree with many. Plan to cook longer. Mine took almost 1 hour and 10 min. My husbands family come in this weekend, and I will be making it again

This is a great brunch recipe to have handy.  I am curious whether the flour mixture is necessary or not.  I might try skipping it next time.  I have made this twice now with reduced fat sausage, reduced fat cheese, and egg substitute, and you couldn't tell at all.

Really good recipe!  Lots of compliments, even without the sausage.  Husband requests I make this again.

I substitued the pork sausage for Italian sausage, about 1 cup of diced ham and added green peppers and red peppers. I also thawed about 1 1/2 cups of shredded hash browns, then added 3 more eggs to the mix. It was fantastic!!! My husband loves it!

I am definitely saving this to my personal recipe box.  It was enjoyed by everyone at my Easter brunch but I did leave out the chiles and reduced the cheese to 3/4 cup.

This tasted good, but I had problems with the butter/flour mixture... what do they mean, pour in? ...mine was a floury lump that I tried to mix in, but failed miserably.  We ended up eating lumps of it in the dish.  Not sure what I did wrong.

I made this for a group of 6 and we all loved it.  I have since made it twice more.  I only put in 8 oz monterey jack cheese and leave the rest for people to add as desired.  I also used whole wheat flour instead of white flour, egg substitute, 1/2 a green pepper, 1/2 a yellow onion instead of green onions, and have tried ground pork and ground beef.  It's even better when topped with salsa or taco sauce.  All variations are awesome!

My husband said he could eat this for every meal.  (he asked if I would add peppers to it next time, though)  I thought it was missing something, too.

It was quick and easy to make and it tasted fantastic. It was even better with some Pace mild sauce. It is also something you can munch on through out the day. I would suggest if you want this dish for breakfast you get up early because it has to sit for a while so the flavors can come through more or else it will taste a little bland. But the sharp Monterrey jack cheese flavor mixed with the familiar sausage and egg flavor with the breaded texture is all I need for breakfast and brunch all in one casserole!

This was a humungo success!

Here are some modifications I made:

Used turkey sausage instead of pork - I used Jenny-O which was actually very salty so maybe go with another brand.

Used olive oil instead of butter.

Used egg substitute instead of real eggs - there's a carton that replaces 10 eggs exactly.

Used 2 cups of monterey jack - it was too much cheese though - may have made it saltier also

Didn't use chiles - replaced with green, orange and red peppers

Added a full bag of spinach with the onions and mushrooms in the skillet at the beginning. Could have added even more since it kind of got lost in the mix.

Did NOT add the flour, baking soda, salt or extra butter - didn't need it.

May want to add tomatoes at some point or maybe serve the finished product with salsa.

Also use a real 13x9 sized pan. Mine was too small and it needed extra time in the oven. Came out a little watery right out of the oven but it was banging for dinner that night and the corner that was left the next day!

Enjoy!

This is a wonderful recipe! I have been making this dish for years for my family. The kids &amp; adults love it! It's also great to top each serving with a little salsa. 

I made this for Easter brunch and my family LOVED it, including my tweens.  The only change I made was using Colby Jack cheese in place of Monterey Jack.  My new go-to breakfast casserole.

Excellent recipe!  It has become my “go-to” dish to bring to a weekday morning Bible Study.  What is especially nice is that I don’t have to wake up extra early to prepare it...I prepare it at night when I am wide awake, and then just bake it in the morning.  I use disposable pans so clean up is easy.  I am

Paired with a nice big salad, this was the perfect dinner for my younger daughter's and my busy Monday and Tuesday evenings. We don't arrive home from dance until ten, so I'm always looking for something that I can put together quickly before we leave for the night. I scaled the recipe down to four, but still used the same amount of sausage. The quarter pound of sausage the scaled down version suggested would have gotten lost in the dish. Due to the extra sausage, I used five eggs and because I didn't have any mushrooms in the house, I just threw in some black beans along with several other seasonings. Thank you "COOKER476" for your advice on the flour/butter mixture. It indeed needed some liquid so I just added warm water. I also shredded some cheddar on top of the casserole along with a sprinkling of paprika. My family loved this recipe Linda and I thank you for submitting it!

This was so delicious.   I took the advise of other reviewers and did not put the flour mixture in, and it was still good.  The green chilies did it for me.  I think without them it might be too bland, however, I only used 1 can.  I think 2 might be too much.   I wanted muffins to freeze, for an on-the-go breakfast, so I cooked them in silicone muffin cups, which I recommend for easy clean up.  A keeper.

Not to time consuming and very well received. Thanks!

Great flavor the first day; Fantastic flavor the next!

I've always loved this recipe . . .made it today and it was wonderful.  I add a little more melted butter to the flour mixture so that it's not so lumpy and easier to blend.  The point of the flour and bkg powder is that it makes a kind of "crust" on the casserole that's yummy.  I Definitely recommend this one.

A great make-ahead casserole with sausage, mushrooms, and cheese.

sausage egg casserole

Prep Time: 20 minutes

Cook Time: 1 hours, 20 minutes

Total: 9 hours, 40 minutes

Servings: 12

Author : KNITWIT

Ingredients

Instructions

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Sausage, Egg and Biscuit Breakfast ...

Sausage Egg and Cheese Breakfast Ca...