Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.2 tablespoons butter or cooking spray
- In a large skillet over medium-high heat, cook the bulk breakfast sausage, breaking it up with a spoon, until browned and cooked through. If your sausage is particularly fatty, carefully drain off most of the excess grease. Add the chopped onion and red bell pepper (if using) to the skillet with the cooked sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Stir in the garlic powder and cook for another minute until fragrant.1 pound bulk breakfast sausage, 1 medium onion, 1 medium red bell pepper, 1 teaspoon garlic powder
- Spread the cooked sausage and vegetable mixture evenly over the bottom of the prepared baking dish. This forms the flavorful foundation of your casserole.
- In a large bowl, whisk together the 12 large eggs and 1/2 cup of milk until well combined and slightly frothy. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning here; it will permeate the entire casserole.12 large eggs, 1/2 cup milk, to taste salt, to taste freshly ground black pepper
- Sprinkle about half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the sausage and vegetable mixture in the baking dish.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Carefully and evenly pour the whisked egg and milk mixture over the sausage and cheese layer in the baking dish. Ensure the liquid coats the entire surface.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top of the egg mixture. This will create a glorious, melty cheese crust.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the eggs are set and the top is golden brown and bubbly. You can check for doneness by gently pressing the center of the casserole; it should spring back slightly.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set up properly, making it easier to cut into neat portions.
Notes
Allow the casserole to cool completely before refrigerating. Reheat individual portions in the microwave, toaster oven, or conventional oven. Larger portions can be reheated in the oven. The casserole also freezes well.