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Cozy Weekend Breakfast

Cozy Weekend Breakfast: Baked Egg and Sausage Dish

This Cozy Weekend Breakfast is an effortlessly delicious baked egg and sausage casserole, perfect for those leisurely mornings when you crave something more than just toast. It’s a satisfying and comforting dish that minimizes morning prep, allowing you to truly relax and savor your weekend.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound raw pork sausage casings removed
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes optional
  • 6 large eggs
  • 1/2 cup milk whole or 2%
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup cheddar cheese shredded
  • salt to taste
  • fresh parsley chopped, for garnish (optional)
  • crusty bread or toast for serving

Equipment

  • Oven-safe skillet (10-inch)
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Get a medium oven-safe skillet (around 10-inch) ready. If your skillet isn't non-stick, a quick spray of cooking oil or a rub of butter can prevent sticking.
  2. Heat the olive oil in your oven-safe skillet over medium heat. Add the raw pork sausage, breaking it up with a spoon as it cooks. Cook until it's nicely browned and no longer pink, about 5-7 minutes. Drain off most of the excess grease, leaving about a tablespoon behind for flavor. Add the finely chopped yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4-5 minutes. Stir in the minced garlic, dried thyme, black pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
    1 tablespoon olive oil, 1 pound raw pork sausage, 1 medium yellow onion, 2 cloves garlic, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/8 teaspoon red pepper flakes
  3. While the sausage mixture is simmering, crack the 6 large eggs into a medium bowl. Add the milk, grated Parmesan cheese, and shredded cheddar cheese. Whisk everything together until well combined and slightly frothy. Season with a pinch of salt to taste, keeping in mind that the sausage and cheeses will add their own saltiness.
    6 large eggs, 1/2 cup milk, 1/4 cup Parmesan cheese, 1/4 cup cheddar cheese, salt
  4. Pour the whisked egg mixture evenly over the sausage and onion mixture in the skillet. Gently swirl the skillet to ensure the egg covers the ingredients and distributes evenly.
  5. Place the skillet into the preheated oven. Bake for 25-30 minutes, or until the eggs are set and a knife inserted near the center comes out clean. The top should be lightly golden and slightly puffed.
  6. Carefully remove the skillet from the oven. Let it rest for about 5 minutes before serving. This allows the casserole to firm up nicely. Garnish with fresh chopped parsley if desired. Serve hot, directly from the skillet, with crusty bread or toast for dipping.
    fresh parsley, crusty bread or toast

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet, microwave, or oven.