🥗 Ingredients Breakdown

The Foundation: Sausage & Seasoned Base

1 lb (450 g) pork sausage, crumbled: This is the heart of the dish, providing the savory, smoky backbone that defines the casserole. Choose a sausage with a good amount of seasoning—garlic, pepper, and a hint of fenn — to avoid having to add too many extra spices later. If you prefer a leaner option, swap for turkey sausage, but keep in mind you’ll lose a bit of the richness that pork brings.

1 medium onion, diced: The onion adds a gentle sweetness that balances the salt of the sausage. When sautéed until translucent, it releases a subtle caramel‑like aroma that deepens the overall flavor profile. Look for onions that are firm and have a dry skin; avoid any that are soft or show signs of sprouting.

Aromatics & Spice Mix

2 cloves garlic, minced: Garlic is the silent hero that adds depth without being overtly “garlicky.” It becomes mellow when cooked, weaving into the sauce and tying the sausage and eggs together. Freshly minced is always better than pre‑minced in a tube, which can lose some of its potency.

1 bell pepper, diced (optional): Adding a diced bell pepper introduces a gentle sweetness and a pop of color that brightens the winter‑gray of the plate. Red or orange peppers are especially nice because they add a subtle sweetness that complements the salty sausage.

1 t tsp smoked paprika: This gives a gentle smoky depth that mirrors the char of the sausage without needing to smoke it. It also adds a warm, reddish hue that makes the top of the casserole look inviting.

1 t tsp dried thyme: The herb brings a subtle earthiness that pairs beautifully with the sausage. If you have fresh thyme on hand, use a tablespoon of the leaves; the fresh version adds a more pronounced, aromatic touch.

1 t tsp salt and ½ t tsp black pepper: These are the basic seasoning that bring everything into harmony. Taste as you go; the sausage already contributes salt, so you might want to start with a half‑t of salt and adjust later.

The Secret Weapon: The Custard

6 large eggs: Eggs act as the binding agent, turning the mixture into a fluffy, custardy loaf once baked. For a richer texture, you can replace one egg with a whole‑milk yogurt, which adds tang and moisture.

1 cup milk (whole milk is best): The milk loosens the egg mixture, creating a silky sauce that seeps into the sausage and vegetables. For an extra‑creamy version, substitute half of the milk with half‑and‑half or a light cream.

1 cup shredded sharp cheddar cheese: This adds a sharp, tangy melt that pulls the whole dish together. Using a sharp variety ensures the cheese melts but still retains a bit of its bite, preventing the casserole from becoming too bland.

2 tbsp butter, melted: Butter adds a luxurious sheen and helps the top of the casserole achieve a golden‑brown crust. It also enriches the overall mouth‑feel, especially important in a winter‑focused dish.

Finishing Touches

2 tbsp fresh parsley, chopped: Parsley adds a fresh, herbaceous lift that cuts through the richness. Sprinkle it on top after baking for a vibrant green garnish that also adds a slight pepper‑like note.

Additional optional toppings: A sprinkle of extra shredded cheese, a dash of hot sauce, or a handful of sliced scallions can be added just before serving for extra flair. The key is to keep these light so they don’t overwhelm the delicate balance of the base.

With your ingredients prepped and ready, let's get cooking. Here’s where the fun really begins...

🍳 Step-by‑Step Instructions

1. Preheat your oven to 375°F (190°C) while you start the stov‑top. This temperature is hot enough to create a golden top without burning the top layer of cheese. As the oven warms, place a 9‑x‑13‑inch baking dish on the middle rack, and lightly grease it with a tablespoon of butter to prevent any sticking. The gentle heat of the oven will also start to release a faint toast‑like scent that will mingle with the sausage later.

2. In a large skillet, break apart the pork sausage and cook over medium‑high heat. As the sausage begins to brown, it will release its fat, creating a sizzling sound that signals the start of the flavor foundation. Let the sausage cook until it’s nicely browned, about 6‑8 minutes, stirring occasionally to ensure even browning. Once the sausage is browned, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pan for the next step.

   💡 Pro Tip: If the sausage is very lean, add a tablespoon of oil to the pan to ensure the onions and garlic don’t stick. The extra fat also adds a subtle richness to the final dish.

3. Add the diced onion, bell pepper (if using), and minced garlic to the same skillet. Sauté for 4‑5 minutes, or until the onion becomes translucent and the pepper softens. The aroma at this point will start to fill the kitchen, a mix of sweet onion and pungent garlic that makes you pause and inhale deeply. Season with the smoked paprika, dried thyme, salt, and pepper, stirring to coat the vegetables in the spice blend. This step builds the aromatic layer that will later be locked into the custard.

4. While the vegetables are sautéing, whisk the six eggs in a large bowl, then gradually whisk in the milk, ensuring a smooth, slightly frothy mixture. This is where the “secret technique” I hinted at earlier comes into play: after the milk is fully incorporated, add a tablespoon of melted butter and a splash of heavy cream if you have it. This creates a richer, more stable custard that stays moist even after the casserole cools. Finally, fold in half of the shredded cheddar and the chopped parsley; this ensures the cheese melts evenly and the parsley stays bright.

   💡 Pro Tip: To avoid a “scrambled” texture, gently temper the hot sausage‑vegetable mixture into the egg‑milk mixture, stirring just until combined. This prevents the eggs from cooking prematurely.

5. Return the browned sausage to the skillet with the sautéed vegetables, stirring to combine. Then, pour the entire mixture into the prepared baking dish, spreading it evenly with a spatula. The top should be relatively flat, but don’t press it down too hard; you want some air pockets for a light, airy texture after baking. Sprinkle the remaining shredded cheddar on top, creating a generous blanket that will melt into a beautiful golden crust.

6. Place the dish in the pre‑heated oven and bake for 20‑25 minutes, or until the top is golden brown and the center is set. You’ll know it’s ready when the edges start to bubble and the top has a slight “crack” that looks like a shallow crater. This is the moment where the steam‑top technique I mentioned earlier becomes evident: the liquid inside the casserole creates a gentle steam that keeps the interior moist while the top crisps.

   ⚠️ Common Mistake: Opening the oven too early can cause the top to lose its rise and become rubbery. Trust the timing and let the dish develop its golden crust before peeking.

7. When the casserole is done, remove it from the oven and let it rest for 5‑7 minutes. This rest period allows the custard to set fully, making it easier to slice and ensuring each slice holds its shape. While it rests, the top continues to firm up a little, creating a gentle “crackle” that adds a satisfying textural contrast when you cut into it.

8. Slice the casserole into generous wedges, sprinkle a little extra fresh parsley for color, and serve hot with a side of toast or a simple green salad. The first bite should reveal a creamy interior, a savory sausage‑and‑vegetable mix, and a slightly crisp, buttery top. The dish pairs beautifully with a hot cup of coffee, a glass of orange juice, or even a light glass of chilled white wine if you’re serving it as a brunch for the weekend.

And there you have it! But before you dig in, let me share some tips that will take this from great to absolutely unforgettable…

🔐 Expert Tips for Perfect Results

The Taste Test Trick

Before you pour the egg‑milk mixture into the pan, taste a spoonful of the sautéed sausage and vegetable mix. If it feels like it could use a pinch more salt or a dash of hot sauce, adjust now. This step ensures the final casserole is seasoned perfectly, because once it’s baked, it’s harder to correct.

Why Resting Time Matters More Than You Think

Allowing the casserole to rest is not just about making it easier to slice; it also gives the starches in the milk a chance to absorb the surrounding flavors. The result is a more cohesive slice that stays together on the plate, preventing the dreaded “run‑away sauce” that can happen if you cut into it immediately.

The Seasoning Secret Pros Won’t Tell You

A pinch of nutmeg in the cust‑test might sound odd, but it adds a warm, subtly sweet undertone that complements the winter‑spice profile. I discovered this by accident when a friend of mine, a professional chef, sw‑t a pinch into his own version of a breakfast bake. The result? A deeper, more complex flavor that didn’t overpower the sausage.

How to Achieve the Perfect Golden Top

For an extra‑gold top, brush the top of the casserole with a little melted butter mixed with a teaspoon of Dijon mustard before baking. The mustard adds a subtle tang and helps the butter brown more evenly, giving you that beautiful amber hue that looks as good as it tastes.

The “One‑Night‑Ahead” Advantage

If you’re planning a weekend brunch, assemble the entire casserole the night before, cover it tightly with foil, and refrigerate. In the morning, simply bake it as directed. The overnight rest allows the flavors to meld even more deeply, and the dish will be hot and ready faster because the mixture is already chilled.

How to Adjust for Different Dietary Needs

For a lower‑fat version, replace the pork sausage with a lean turkey sausage and use skim milk instead of whole milk. You can also substitute the cheese with a reduced‑fat cheddar, but keep in mind that the texture will be slightly less creamy. Adding a handful of diced zucchini or shredded cauliflower can increase the vegetable portion without altering the flavor too much.

🌈 Delicious Variations to Try

One of my favorite things about this recipe is how versatile it is. Here are some twists I've tried and loved:

The “Green Spring” Version

Swap the pork sausage for a milder turkey sausage, and add a generous handful of fresh spinach and sliced green onions. The green adds a bright color contrast and a fresh, slightly peppery taste that balances the richness of the custard.

The “Spicy South‑Side” Version

Introduce a diced jalapeño with the onions, and use a hot‑flame sausage or add a teaspoon of chili flakes. Finish with a drizzle of hot sauce on each slice for a fiery kick that will wake up even the most sleepy winter morning.

The “Cheddar Lover’s” Version

Replace the sharp cheddar with a blend of sharp cheddar and smoked gou — the combination yields a deeper, smoky cheese‑flavor that melts beautifully and adds a deeper golden hue to the top.

The “Mid‑Night Mid‑Night” Version

Add diced ham and replace half of the cheddar with shredded mozzarella for a milder, stretch‑ier melt. This version feels more like a “breakfast‑for‑dinner” casserole that satisfies both kids and adults alike.

The “Herb‑Infused” Version

Incorporate a mix of fresh rosemary, thyme, and a handful of dill into the egg‑milk mixture. The aromatic herbs give the dish a fragrant, “forest‑scented” profile that pairs beautifully with the smoky sausage.

📦 Storage & Reheating Tips

Refrigerator Storage

Allow the casserole to cool completely, then cover it tightly with aluminum foil or a tight‑fit lid. Store it in the refrigerator for up to three days. When you’re ready to enjoy it, slice a portion and reheat in a skillet with a splash of milk to keep it moist, or use the oven for a more “fresh‑baked” feel.

Freezing Instructions

This casserole freezes exceptionally well. After it has cooled, portion it into individual portions, wrap each tightly in plastic wrap, then place them in a zip‑top freezer bag. It will keep for up to two months. To reheat, thaw overnight in the refrigerator, then bake at 350°F for 15‑20 minutes, uncovered, until heated through.

Reheating Methods

The trick to reheating without drying it out? A splash of milk or a drizzle of melted butter placed on top before reheating. If you’re using the microwave, cover the slice with a damp paper‑towel and heat in 30‑second intervals, rotating the plate to ensure even heating. For a crispier top, place the slice under a bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro—

❓ Frequently Asked Questions

Can I use a different type of sausage?

Absolutely! While pork sausage gives the most traditional flavor, you can substitute turkey, chicken, or even a smoked sausage for a different profile. Just make sure the sausage you choose is seasoned, as the dish relies on the sausage’s seasonings for most of its depth. If you go with a milder option, consider adding a little extra smoked paprika or a dash of Worcestershire sauce to compensate.

How can I make this dish gluten‑free?

The base recipe is naturally gluten‑free, as it contains no flour or bread. The only thing you need to watch for is the sausage; some brands add filler that contains wheat. Choose a label that explicitly says “no‑fill‑no‑wheat” or use a fresh, hand‑made sausage from a butcher. The rest of the ingredients—eggs, milk, cheese, and vegetables—are all safe for a gluten‑free diet.

Can I add potatoes or other root vegetables?

Yes! Adding diced potatoes or sweet potatoes adds a hearty, starchy element that makes the dish even more filling. If you add potatoes, par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑par‑prop. The potatoes should be diced small so they bake through in the same 20‑25 minute window.

Can I make this ahead of time for a holiday brunch?

Definitely! The beauty of a baked casserole is its “advance‑fire‑fire‑fire” potential. Assemble the entire dish, cover it tightly, and refrigerate overnight. In the morning, just pop it into a pre‑heated oven and bake as directed. The first night’s rest will allow the flavors to meld even more deeply, giving you a dish that tastes like it’s been simmering for days.

What can I serve with this casserole?

A simple side of fresh mixed greens tossed with a light vinaigile is perfect for cutting through the richness. You can also serve it with toasted English muffins, a side of baked beans, or a fresh fruit salad. The key is to balance the hearty, creamy interior with something bright and tangy.

Can I use a different cheese?

**

Absolutely! While sharp cheddar provides a classic sharp‑melt, you can swap in Grü̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈ 

Is this dish suitable for a crowd?

Yes! The recipe scales very easily. Double the sausage, eggs, and cheese, and use a larger 10‑x‑15‑inch dish. The baking time will increase by about 10‑15 minutes, but the same golden‑top and creamy interior will be achieved. It’s perfect for a weekend brunch with friends or a family holiday breakfast.

Can I add a sauce or topping after baking?

Certainly! A drizzle of hot sauce, a spoon of salsa, or a drizzle of creamy avocado sauce adds a fresh contrast. For a more decadent finish, spoon a light bé bé sauce or a drizzle of melted butter seasoned with fresh herbs. Just add these after the casserole has rested, so the sauce stays on top and doesn’t melt into the interior.

Cozy Winter Sausage & Egg Casser ‑ Best Easy Breakfast Bake

Homemade Recipe

Prep

15 min

Print Recipe Pin Recipe

Cook

30 min

Total

45 min

Servings

4‑6

● Ingredients

• 1 lb (450 g) pork sausage, crumbled
• 1 medium onion, diced  
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1 t tsp smoked paprika
• 1 t tsp dried thyme
• ½ t tsp black pepper
• 1 t tsp salt (adjust to taste)
• 6 large eggs
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tbsp melted butter
• 2 tbsp fresh parsley, chopped

● Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9‑x‑13‑inch baking dish with butter.
2. Brown the pork sausage in a skillet over medium‑high heat, breaking it into crumbles, for 6‑8 minutes. Transfer to a plate and set aside.
3. Sauté the diced onion, bell pepper (if using), and minced garlic in the same skillet until the onion is translucent, about 4‑5 minutes. Add smoked paprika, thyme, salt, and pepper, stirring to combine.
4. In a large bowl, whisk the six eggs, then gradually whisk in the milk, melted butter, half of the shredded cheddar, and chopped parsley. Gently fold in the sautéed vegetables and browned sausage.
5. Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheddar on top.
6. Bake for 20‑25 minutes, until the top is golden brown and the center is set. The edges will start to bubble and the top will form a shallow “crackle.”
7. Remove from the oven and let the casserole rest for 5‑7 minutes before slicing.
8. Slice into wedges, garnish with additional fresh parsley, and serve hot with toast or a side of mixed greens.

Nutrition per Serving (estimate)

350

Calories

25g

Protein

30g

Carbs

15g

Fat

Breakfast

december