Scrambled Egg Casserole with Sausage and Bacon

Scrambled Egg Casserole
Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 402

An easy make ahead meal, Scrambled Egg Casserole with Sausage and Bacon is perfect for Breakfast, Brunch or Brinner (Breakfast for Dinner).

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This scrambled egg casserole is a variation on my grandma’s recipe. The best thing about casseroles is they are perfect for making ahead of time. Grandma’s recipe has been a part of many Christmas breakfasts because you can make it the day before and keep in the the refrigerator. Then, Christmas morning just pop it in the oven and get back to spending time with family. It’s also great for a brunch potluck, maybe on Mother’s Day, and I like making it on brinner nights. My family has breakfast for dinner, brinner, one night every week. Any meal I can make ahead makes our busy evenings even easier.

Scrambled Egg Casserole

When I started to make this post, I realized I didn’t take very many pictures. I guess because it’s so easy to make. Cook the bacon, sausage (reserve some for topping) and scrambled eggs. Then, you just mix the sausage and eggs with some sour cream (or plain Greek Yogurt) and shredded cheese. Put it in your casserole pan and top with some more cheese, bacon and reserved sausage crumbles, and you’re done. Then, you can bake it right away or put it in the refrigerator for later.

My Grandma’s recipe for scrambled egg casserole doesn’t include sausage. My family loves sausage, so I added it. That’s the wonderful thing about this recipe. It’s so easy to change and try a new variation. Just think about all your favorite breakfast scramble ingredients, and you have a new meal.

Scrambled Egg Casserole with Sausage and Bacon

An easy make ahead meal, Scrambled Egg Casserole with Sausage and Bacon is perfect for Breakfast, Brunch or Brinner (Breakfast for Dinner).

Total Time: 40 Min
Prep Time: 20 Min
Cook Time: 20 MIn


  • 1 lb Ground Sausage
  • 12 eggs
  • 5 Slices of Bacon
  • 5 Tbsp Milk
  • 1 Cup Sour Cream and/or Plain Greek Yogurt (or 1/2 cup each)
  • 1 Cup Shredded Cheese, Divided


  1. Pre-heat the oven to 350 degrees. Cook the ground sausage in a non-stick pan breaking it up as it cooks. Once fully cooked, place the crumbled ground sausage in a paper towel lined bowl to drain. 
  2. In the same frying pan, cook the bacon. Remove the bacon to drain. When the bacon is cool,  crumble it.
  3. Mix together the eggs and milk, and scramble the eggs in the same pan. When the eggs are cooked through, remove the pan from the heat.
  4. To the scrambled eggs, add 3/4 cup shredded cheese, most of the cooked sausage (reserve about 1/3 cup), and the sour cream and/or greek yogurt. Mix the ingredients until throughly combined.
  5. Pour the combined ingredients into a 9×13 pan and smooth out.  Top with remaining cheese, sausage and bacon. Bake for 20 minutes until bubbly.


Yield: 6 servings, Serving Size: 1/6 of Casserole

Amount Per Serving:  Calories: 402,  Total Fat: 34.8g, Saturated Fat: 13.5g,  Cholesterol: 521mg, Sodium: 877.2mg, Carbohydrates: 7.5g, Fiber 0g, Sugars: 1.9g, Protein 44.6g

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