Simple Sausage and Egg Bake (High-Protein Breakfast for a Crowd)

Mornings feel easier when breakfast is already handled — and this simple sausage and egg bake is the kind of nourishing, high-protein meal that feeds everyone well without extra fuss. It’s cozy, filling, and perfect for slow family mornings, busy weekdays, or serving a hungry crowd. 

What can I say? Eggs are always the center of attention for breakfast in this house. Getting a protein-rich meal in first thing is so important to me. It sets the day up for success. This bake is protein goals- with eggs, sausage, and cottage cheese, you will be satisfied all morning long. Pair it with some fruit, sourdough or potatoes and your mornings just got so much easier. As a busy mama that is so important to and why this recipe is a meal-prep favorite. I hope you enjoy!

Why You’ll Love This Recipe

Ingredients Breakdown

• Ground Breakfast Sausage – Adds rich flavor and satisfying protein. It’s what makes this simple sausage and egg bake hearty enough to keep everyone full for hours.
• Eggs – The foundation of the bake. Eggs provide high-quality protein, healthy fats, and create that fluffy, custard-like texture.
• Whole Milk – Helps create a soft, tender texture while adding creaminess and balanced fat for steady energy.
• Cottage Cheese – Boosts protein and makes the bake extra fluffy and moist. It melts right in, so even picky eaters won’t notice.
• Shredded Cheddar Cheese – Adds richness, flavor, and that golden, slightly crisp top everyone loves.
• Sea Salt – Enhances all the natural flavors without overpowering them.
• Black Pepper – Adds gentle warmth and depth.
• Garlic Powder – A simple way to deepen flavor without extra prep.

How to Make a Simple Sausage and Egg Bake

Please see the recipe card at the bottom of this post for the full recipe details.

1. Preheat the oven.
Preheat your oven to 375°F and lightly grease a 9×13 baking dish with butter or avocado oil.

2. Brown the sausage.
In a large skillet over medium heat, cook the ground sausage until fully browned and cooked through. Break it into small crumbles as it cooks. Drain excess grease if needed and set aside to cool slightly.

3. Blend the egg mixture.
In a blender, blend together the eggs, whole milk, cottage cheese, salt, pepper, and garlic powder until smooth and well combined.

4. Add the fillings.
Stir in the cooked sausage and shredded cheddar cheese.

5. Pour and bake.
Pour the mixture into your prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

6. Rest before slicing.
Let the bake rest for 5–10 minutes before slicing. This helps everything firm up and makes serving easier.

Make it Your Own

• Swap the sausage. Use turkey sausage for a leaner option or spicy Italian sausage for extra flavor.
• Change the cheese. Try mozzarella for a milder taste, pepper jack for a little kick, or gouda for a richer depth.
• Add vegetables. Diced bell peppers, sautéed mushrooms, spinach, or even shredded zucchini blend in beautifully.
• Make it dairy-free. Skip the milk and cottage cheese and use a dairy-free alternative- just know the texture may be slightly less creamy.
• Add potatoes. Stir in cooked, diced potatoes to make it even heartier and stretch it further for a crowd.
• Turn it into muffins. Pour the mixture into a greased muffin tin and bake for 18–22 minutes for easy grab-and-go portions.

How to Store & Reheat

Store leftover sausage and egg bake in an airtight container for up to 4–5 days. Slice into individual portions, wrap tightly in parchment paper, and place in a freezer-safe bag or container. Freeze for up to 2 months.

To reheat place slices in a baking dish, cover loosely with foil, and warm at 300°F for 10–15 minutes, or until heated through. This keeps the texture soft and prevents the eggs from drying out. If frozen, thaw overnight in the refrigerator, then reheat as directed above. If reheating straight from frozen, cover with foil and bake at 300°F for 20–25 minutes.

Serving Suggestions

• Serve with fresh fruit- Berries, sliced oranges, or grapes add a fresh, naturally sweet balance.
• Pair with sourdough toast- A warm slice of buttered sourdough makes this breakfast feel extra comforting.
• Add roasted potatoes- For a heartier brunch or holiday morning, crispy oven-roasted potatoes make it more filling.
• Top with avocado slices- Adds healthy fats and a creamy texture that pairs beautifully with the eggs.
• Serve with a simple green salad- Perfect if you’re serving this simple sausage and egg bake for brunch or even breakfast-for-dinner.
• Drizzle with hot sauce or salsa- For anyone who likes a little extra flavor and heat.

Frequently Asked Questions

More Breakfast Recipes You’ll Love

Simple Sausage and Egg Bake

This simple sausage and egg bake is a high-protein breakfast casserole made with real, wholesome ingredients. Perfect for meal prep, holidays, or feeding a crowd, it’s easy to make and reheats beautifully.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: sausage and egg bake, simple egg bake

Servings: 9 Servings

Ingredients

• 1 lb ground breakfast sausage
• 8 large eggs
• 1 cup whole milk
• 1 cup cottage cheese
• 1 ½ cups shredded cheddar cheese
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and let cool slightly.
3. In a blender, blend together eggs, milk, cottage cheese, salt, pepper, and garlic powder until smooth.
4. Stir in cooked sausage and shredded cheese.
5. Pour mixture into prepared baking dish and spread evenly.
6. Bake for 30-35 minutes, or until the center is set and no longer jiggly.
7. Let rest 5–10 minutes before slicing and serving.

Notes

• You can assemble the casserole the night before and refrigerate overnight before baking.
• Let the bake cool completely before slicing for clean pieces.
• Store leftovers in an airtight container in the refrigerator for up to 4–5 days.