Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with butter or cooking spray.Butter or cooking spray
- In a large skillet over medium heat, add the breakfast sausage. Break it up with a spoon as it cooks. Cook until the sausage is browned and no pink remains. If you're using chopped onion, add it during the last 5 minutes of cooking the sausage, allowing it to soften and become fragrant. Once cooked, drain any excess grease from the skillet.1 pound breakfast sausage, 0.25 cup onion
- Spread the cooked sausage (and onion, if used) evenly in the bottom of the prepared baking dish.1 pound breakfast sausage, 0.25 cup onion
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.6 large eggs, 1 cup milk, 0.25 teaspoon salt, 0.125 teaspoon black pepper
- Sprinkle half of the shredded cheddar cheese evenly over the sausage mixture in the baking dish.0.5 cup shredded sharp cheddar cheese
- Carefully pour the egg mixture over the sausage and cheese, ensuring it distributes evenly throughout the dish.6 large eggs, 1 cup milk, 0.25 teaspoon salt, 0.125 teaspoon black pepper, 0.5 cup shredded sharp cheddar cheese
- Sprinkle the remaining shredded cheddar cheese over the top of the egg mixture.0.5 cup shredded sharp cheddar cheese
- Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. You can test for doneness by inserting a knife near the center; it should come out clean.
- Remove the casserole from the oven and let it rest for about 5-10 minutes before slicing and serving.
Notes
Allow to cool completely before storing. Refrigerate for up to 3-4 days. Can be frozen for 1-2 months. Reheat in microwave or oven.