A big, lavish breakfast is my favourite thing to do on weekends. It’s my way to celebrate that I am at home and not at work. This sausage breakfast casserole is my favourite. This is a great option for feeding multiple people. It’s easy to make, delicious, and filling. It makes great leftovers so that you can have two more for lunch.


Many breakfast casseroles call for bread, such as an egg stratum. However, I prefer tortilla chips to make my breakfast casserole. They give the casserole a toasty corn flavour and add texture. To ensure that the casserole is moistened, I recommend using thicker tortilla chips.


This recipe calls for “country sausage”, which is mild pork sausage. This is the same kind of sausage you would use to make sausage gravy. If you like your breakfast casserole to be spicy, you can use spicy sausage. Here’s a sample of country sausage that you might find at your local grocery store.


You all know how much I love add-ins! Experimenting with different ingredients and toppings in your recipes is half of the fun. Here are some additional ingredients you can add to your breakfast recipe:

  • jalapenos (pickled, fresh or dried)
  • Pickled Red Onions
  • Green onion
  • mushrooms
  • Sweet corn
  • Hashbrowns
  • Crumbled bacon
  • salsa (topping).
  • Sour cream (topping).
  • avocado (topping)


This tasty and filling sausage breakfast casserole can be made quickly when you have a large group to feed.

Prep time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour


  • 1 lb. country sausage ($3.49)
  • 12 oz. 12 oz.
  • 10 large eggs ($2.08)
  • 1/2 cup milk (0.20)
  • 1/4 tsp pepper ($0.02)
  • 1/2 lb. tortilla chips* ($1.50)
  • 8 oz. cheddar, shredded ($2.29)
  • 1 Tbsp butter (0.10)


  • Preheat the oven to 350°F. Cut the frozen peppers into small pieces if they are in strips.
  • Brown the sausage on a large skillet with medium heat. Once the sausage is browned, add the onions and frozen peppers to the skillet and cook on medium heat until they are heated. Set the sausages and peppers aside from the heat.
  • Mix the eggs, milk and pepper.
  • Butter can be used to grease a 3-quart casserole pan. Place the tortilla chips on the bottom of the casserole dish. Press them down until they are flat.
  • Use a slotted spoon for transferring the sausages and peppers to a casserole dish over the tortilla chips.
  • Sprinkle 3/4 of the shredded cheese on the sausages and bell peppers. Mix the cheese, sausage, and tortilla chips by stirring.
  • Spread the egg mixture on the ingredients and then top it with the remaining shredded cheddar. It is OK that the ingredients may not completely submerge in the egg mixture. As they bake, the eggs will puff up slightly.
  • Bake the breakfast casserole in the oven for 40 minutes or until it reaches 160oF. The outer edges should be lightly browned.
  • Allow the casserole to cool for five minutes. Then, cut into six to eight pieces and serve.


* The chips don’t need to be weighed. You can check the weight of the bag and then estimate the amount based on the size of the bag if you have a one-pound (16oz. You should use half the amount of chips in a one-pound (16oz.) bag.

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