Savory Breakfast Casserole Sausage Beef (Printable)

Hearty blend of sausage, beef, eggs, and cheese baked to golden perfection for mornings.

# What You'll Need:

→ Meats

01 - 8 oz breakfast sausage, casings removed
02 - 8 oz ground beef

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cups fresh spinach, roughly chopped

→ Dairy & Eggs

06 - 8 large eggs
07 - 1 cup whole milk
08 - 1 ½ cups shredded cheddar cheese
09 - ½ cup shredded mozzarella cheese

→ Seasonings

10 - 1 tsp garlic powder
11 - 1 tsp dried oregano
12 - ½ tsp smoked paprika
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper

→ Optional

15 - 2 tbsp chopped fresh parsley, for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook sausage and ground beef, breaking apart with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Cook until softened, approximately 4 minutes. Stir in spinach until wilted, then remove from heat.
04 - In a large bowl, whisk together eggs, whole milk, garlic powder, oregano, smoked paprika, salt, and black pepper until fully incorporated.
05 - Spread the cooked meat and vegetable mixture evenly into the prepared baking dish. Sprinkle half of the shredded cheddar and all mozzarella evenly on top.
06 - Pour the egg mixture evenly over the layered ingredients, then top with the remaining shredded cheddar cheese.
07 - Bake uncovered in the preheated oven for 40 to 45 minutes, or until eggs are set and the top is golden brown. Let rest for 10 minutes before slicing.
08 - If desired, sprinkle chopped fresh parsley over the top. Serve warm.

# Expert Advice:

01 -
  • It feeds eight people with minimal fuss, and you can prep it the night before if your morning is chaotic.
  • The sausage and beef combo creates a flavor complexity that makes everyone think you spent all day cooking.
  • It's naturally gluten-free with the right sausage, so it works for guests with dietary restrictions.
02 -
  • Don't skip draining the meat fat or your casserole will be slick and heavy instead of fluffy and set—this one lesson changed my results completely.
  • The baking time varies wildly depending on your oven, so start checking at 35 minutes rather than waiting the full 45 and potentially overbaking.
  • Assembling this the night before works beautifully, but add an extra 5 to 10 minutes to the baking time since it goes in cold from the fridge.
03 -
  • Room-temperature eggs whisk into the milk more smoothly than cold ones, creating a more uniform custard without lumps.
  • If you notice the top browning too quickly, tent it loosely with foil for the final 10 to 15 minutes and it'll finish cooking without burning.

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