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Rotel Sausage Cream Cheese Breakfast Casserole

Rotel Sausage Cream Cheese Breakfast Casserole

Rotel Sausage Cream Cheese Breakfast Casserole is the ultimate make-ahead breakfast hero, offering a hearty, flavorful, and incredibly easy solution for busy mornings or weekend brunches. This delightful casserole combines savory sausage, creamy cheese, and zesty Rotel tomatoes into a comforting dish that's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies undrained
  • 1 (8 ounce) package cream cheese softened and cubed
  • 12 large eggs lightly beaten
  • 1/2 cup milk any kind
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13 inch baking dish

Method
 

  1. In a large skillet over medium-high heat, brown the pork sausage, breaking it apart with a spoon as it cooks. Once the sausage is fully cooked and no longer pink, drain off any excess grease.
    1 pound bulk pork sausage
  2. In a large mixing bowl, whisk together the 12 lightly beaten eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
    12 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. To the egg mixture, add the softened and cubed cream cheese and one (10 ounce) can of Rotel diced tomatoes and green chilies (undrained). Stir everything together until the cream cheese is mostly broken down and incorporated into the egg mixture. Don't worry if there are a few small chunks of cream cheese; they will melt as it bakes.
    1 (8 ounce) package cream cheese, 1 (10 ounce) can Rotel diced tomatoes and green chilies
  4. Add the cooked and drained sausage to the egg mixture. If you're using bread or hash browns, this is where you would stir them in. However, for the classic Rotel Sausage Cream Cheese Breakfast Casserole, we're skipping those additions for the creamiest texture.
    1 pound bulk pork sausage
  5. Pour the entire mixture into a greased 9x13 inch baking dish. Spread it evenly.
  6. Sprinkle the 1 cup of shredded cheddar cheese (or cheese blend) evenly over the top of the casserole.
    1 cup shredded cheddar cheese
  7. Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 45-50 minutes, or until the center is set and the top is golden brown and bubbly. You can insert a knife near the center; if it comes out clean, it's done.
  8. Once baked, let the Rotel Sausage Cream Cheese Breakfast Casserole rest for about 5-10 minutes before slicing and serving. This allows it to set up properly, making it easier to cut neat portions.

Notes

This casserole is fantastic make-ahead. Store cooled casserole tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes on medium power. Reheat larger portions or the whole casserole, covered loosely with foil, in a preheated oven at 350°F (175°C) for 15-20 minutes, removing foil for the last 5 minutes to crisp the top. This casserole also freezes beautifully. Cool completely before freezing the entire casserole or individual portions in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating, or bake directly from frozen at a lower temperature (around 300°F or 150°C) until heated through.