Breakfast Sausage Pasta Bake
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There are plenty of breakfast casseroles to choose from, but this sausage pasta bake is one that people often remember. It has tender rotini pasta, savory sausage, a creamy cheese sauce, and a biscuit topping baked right on top.
The eggs help everything come together, so it bakes up golden and hearty, almost like a breakfast macaroni and cheese.
It’s the kind of dish that works just as well for a holiday morning as it does for a potluck brunch, and it always feeds a crowd with TONS of flavor.
Ingredients You’ll Need
The full recipe is here on the recipe card, just click on link below –
Jump to Recipe- Rotini pasta – I like rotini because the spirals hold onto the sauce, but penne or shells would work too.
- Breakfast sausage – Hot or mild, depending on what you like.
- Onion and red pepper – Add sweetness, color, and a little balance to all that richness.
- Seasonings – Garlic powder, paprika, salt, and black pepper keep the flavor simple but tasty.
- Butter, all-purpose flour, Milk, eggs
- Colby Jack cheese – Cheddar, Monterey Jack, or even Pepper Jack would also work.
- Biscuits – Cooked first, or you can just buy them premade for ease.
How to Make a Sausage Pasta Bake for Breakfast
In a skillet, cook the sausage, onion, and red pepper until the meat is no longer pink. Drain grease if needed, then stir in seasonings.
Add cooked rotini pasta to a greased 9×13 pan. Spread the sausage mixture over the pasta.
In the same skillet, melt butter and whisk in flour. Cook for a minute, then slowly whisk in milk. Bring to a gentle boil (usually over medium heat), then reduce and simmer until the mixture has thickened.
Stir in one cup of shredded cheese until smooth.
Sprinkle another cup of cheese over the pasta and sausage, then pour the cream sauce over it all.
Mix gently so everything is coated.
In a bowl, whisk eggs with the remaining cup of cheese.
Toss in the cooked biscuit pieces until they are coated, then scatter them evenly on top of the pasta.
Bake at 375°F for about 25 minutes, or until the center is hot and set.
A knife inserted in the middle should come out clean.
Easy Variations for Breakfast Mac and Cheese Casserole
- Make it ahead – Assemble the pasta, sausage, and sauce the night before. Keep the biscuit topping separate and bake fresh in the morning.
- Try different cheeses – Cheddar, Monterey Jack, or Pepper Jack bring their own flavor twist.
- Add more veggies – Mushrooms, spinach, or zucchini are great options to cook with the sausage.
- Kick up the spice – Use hot sausage or add crushed red pepper for a little heat.
Serving this Breakfast Bake at Potlucks
This dish is hearty enough to be the main course, but I like to serve it with something fresh on the side, like fruit salad or yogurt parfaits.
For a holiday brunch spread, try pairing with other crowd friendly options like biscuit gravy, McGriddle Muffins, or my overnight breakfast enchiladas.
How to Store and Reheat Sausage Pasta Bake
Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven for the best biscuit texture, or use the microwave for quick single portions.
Sausage Pasta Bake (Breakfast Version)
Equipment
- 9 x 13 Casserole Dish
Ingredients
- 1 lb rotini pasta cooked and drained
- 6 biscuits cooked and torn into 1/2-inch pieces
- 1 lb ground breakfast sausage
- 1/2 cup diced onion
- 1 red bell pepper diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 4 cups milk
- 3 cups shredded Colby Jack cheese divided
- 4 large eggs
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish with nonstick cooking spray.
- In a large skillet, add sausage, onion, and red bell pepper. Cook over medium-high heat, stirring frequently, until sausage is browned and no longer pink. Drain grease if needed. Stir in salt, garlic powder, paprika, and black pepper.
- Add cooked rotini pasta to the prepared baking dish. Spread sausage mixture evenly over the pasta.
- In the same skillet, melt butter. Add flour and whisk constantly for 1 minute to form a roux. Slowly whisk in milk, a little at a time, until smooth. Bring mixture to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened. Remove from heat and stir in 1 cup of shredded cheese until melted.
- Sprinkle 1 cup of cheese over the sausage and pasta in the baking dish. Pour cream sauce on top and stir gently so everything is coated
- In a medium bowl, whisk eggs. Stir in the remaining 1 cup of cheese. Add biscuit pieces and toss to coat. Spread biscuit mixture evenly over the pasta and sauce
- Place dish in the oven and bake for 25 minutes, or until a knife inserted in the center comes out clean and the middle is hot. Let casserole rest for 5 minutes before serving warm.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven to keep biscuits crisp or microwave for single servings.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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