Crack Breakfast Casserole with Sausage and Cheese

There’s something magical about a breakfast that feels like a hug in a dish, and that’s exactly what my Crack Breakfast Casserole is. I’ve been making this for years—whether it’s a lazy Sunday morning or a big family brunch—and it never fails to disappear fast. It’s the kind of recipe that’s so good, you’ll wonder why you didn’t start making it sooner. Eggs, sausage, and cheese come together in the most comforting way, and the best part? It’s ridiculously easy to throw together. Trust me, once you try it, it’ll become your go-to breakfast staple too.

Why You’ll Love This Crack Breakfast Casserole

Let me tell you why this dish has earned its addictive nickname – it’s seriously that good! Here’s what makes my Crack Breakfast Casserole a must-try:

• Morning magic in minutes: Just 15 minutes of prep and your oven does the rest – perfect for sleepyheads like me!
• Your kitchen, your rules: Swap sausage for beef bacon, add veggies, or try different cheeses – it always comes out delicious.
• Sticks to your ribs: With eggs, meat, and cheese, this casserole keeps you full until lunch (no mid-morning snack attacks!).
• Crowd-pleaser extraordinaire: I’ve served this at everything from holiday brunches to new mom meal trains – plates are always licked clean.
• Kid-approved: Even picky eaters go back for seconds (my nephew calls it “cheesy egg pizza cake” – adorable, right?).

Honestly, once you taste that first cheesy, savory bite, you’ll understand why we call it “crack” – it’s just that irresistible!

Ingredients for Crack Breakfast Casserole

Here’s what you’ll need to make my famous Crack Breakfast Casserole – simple stuff that comes together into something magical:

• 6 large eggs – fresh is best for that perfect fluff factor
• 1 cup shredded cheddar cheese – I like sharp for extra flavor, but any melty cheese works
• 1 pound breakfast sausage, cooked and crumbled (hot or mild – your call!)
• 1 cup milk – whole milk makes it richest, but 2% works in a pinch

For seasoning, grab:

• 1/2 teaspoon each of garlic powder and onion powder
• 1/4 teaspoon paprika – trust me, this little bit adds the perfect warmth
• Salt and pepper to taste (I do about 1/2 tsp salt, 1/4 tsp pepper)

Got leftovers or preferences? Swap sausage for crumbled beef bacon or diced ham, or toss in some sautéed onions and peppers. The beauty is in the flexibility!

Equipment Needed for Crack Breakfast Casserole

You won’t need fancy gadgets for this recipe – just the basics from your kitchen! Here’s what I always grab:

• 9×13-inch baking dish – my trusty Pyrex works perfectly
• Large mixing bowl – big enough for all those eggs
• Whisk – a fork works in a pinch, but a whisk blends better
• Oven – preheated to 350°F for even cooking

That’s it! See? I told you this was easy. Now let’s get cooking!

How to Make Crack Breakfast Casserole

Alright, let me walk you through making my famous Crack Breakfast Casserole – it’s so simple you’ll have it memorized after one try! Just follow these easy steps and you’ll have a golden, bubbly breakfast masterpiece in no time.

Step 1: Preheat and Prepare

First things first – crank that oven to 350°F (175°C) so it’s nice and hot when you’re ready. While it heats up, grab your 9×13-inch baking dish and give it a quick grease – I use butter or cooking spray so nothing sticks.

Step 2: Mix the Ingredients

Now the fun begins! In your large bowl, crack those eggs and whisk them like you mean it. Pour in the milk and all your spices (garlic powder, onion powder, paprika, salt and pepper), whisking until it’s totally combined. Then gently fold in your cooked sausage and shredded cheese – the mixture should look gloriously chunky and golden at this point.

Step 3: Bake and Serve

Pour your egg mixture into the prepared dish – it should spread out evenly. Slide it into the oven and let it work its magic for 35-40 minutes. You’ll know your Crack Breakfast Casserole is done when the edges are golden and the center doesn’t jiggle. Let it rest for 5 minutes (so hard to wait, I know!) before slicing into those perfect, cheesy squares.

Tips for the Perfect Crack Breakfast Casserole

After making this Crack Breakfast Casserole more times than I can count, I’ve picked up some foolproof tricks! Always use fresh eggs – they make all the difference in texture. For doneness, insert a toothpick near the center; if it comes out clean, you’re golden (literally). And here’s my secret – let it rest 5 minutes before cutting. I know it’s tempting to dive right in, but this helps it set perfectly. Oh, and if you’re using frozen sausage? Thaw it completely first – nobody wants watery casserole!

Variations of Crack Breakfast Casserole

The best part about my Crack Breakfast Casserole? You can tweak it a million ways and it always comes out delicious! Swap the sausage for crispy beef bacon or diced ham – my brother actually prefers it with chorizo for a spicy kick. Toss in some sautéed onions and bell peppers if you want extra veggies (my mom’s favorite version). And cheese? Oh honey, get creative! Pepper jack makes it zesty, while Swiss gives it fancy brunch vibes. Once you’ve got the basic recipe down, the customization possibilities are endless. That’s why I make this at least twice a month – it never gets boring!

Serving Suggestions for Crack Breakfast Casserole

This Crack Breakfast Casserole is the ultimate team player at any breakfast spread! I love serving it with crispy buttered toast for dipping into those cheesy eggs, and a big bowl of fresh berries on the side adds the perfect sweet contrast. For heartier gatherings, try it with roasted potatoes or a simple green salad. It’s my absolute star at holiday brunches – Christmas morning wouldn’t be complete without it! And when I’m hosting book club? Just add mimosas and watch how fast this casserole disappears.

Storage and Reheating Instructions for Crack Breakfast Casserole

Leftovers? No problem! This Crack Breakfast Casserole keeps beautifully in the fridge for up to 3 days – just cover it tightly with foil or transfer to an airtight container. When reheating, I prefer the oven (300°F for 15-20 minutes) to keep that perfect texture, but the microwave works in a pinch – just zap it in 30-second bursts until warmed through. Pro tip: add a splash of milk before reheating to keep it from drying out!

Nutritional Information for Crack Breakfast Casserole

Just a quick note – the nutrition in this Crack Breakfast Casserole can vary depending on your ingredients (like cheese types or milk percentage). I always say homemade food is about love first, numbers second! For accurate counts, check the labels on your specific brands.

FAQ About Crack Breakfast Casserole

I get so many questions about my Crack Breakfast Casserole – here are the ones that pop up most often!

Can I make this ahead of time?
Absolutely! Assemble the night before (just hold the milk), cover, and refrigerate. In the morning, stir in the milk and pop it in the oven – breakfast magic with zero morning stress!

What can I use instead of sausage?
Oh honey, get creative! Crumbled beef bacon, diced ham, or even veggie sausage crumbles work great. My sister uses chorizo when she wants a spicy kick.

How do I know when it’s done baking?
Look for golden edges and a center that doesn’t jiggle. The toothpick test never lies – clean means it’s perfect!

Can I freeze leftovers?
You bet! Slice it up, wrap portions tightly, and freeze for up to 2 months. Just reheat in the oven at 300°F until warmed through.

Still got questions? Just ask – I love helping people make their best Crack Breakfast Casserole yet!

Print