👩🍳 Instructions:
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch or 8×11-inch baking dish with butter or non-stick spray.
2. Cook the Sausage:
- In a skillet over medium heat, cook sausage, breaking it into small crumbles, until browned and cooked through (about 8–10 minutes).
- Drain excess fat (leave about 1 tbsp for flavor).
- Transfer cooked sausage to the prepared baking dish and spread evenly.
3. Make the Egg Mixture:
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if using).
4. Add Cheese & Pour:
- Stir in ¾ of the shredded cheeses (reserve ¼ for topping).
- Pour egg mixture evenly over the sausage in the baking dish.
5. Bake:
- Bake uncovered for 40–45 minutes, until center is set and top is golden brown.
- Sprinkle reserved cheese over the top during the last 5 minutes of baking for extra meltiness.
6. Rest & Serve:
- Let cool 5–10 minutes before slicing — this helps it hold its shape.
- Garnish with fresh herbs if desired.
💡 Tips & Variations:
- Add veggies? Sauté ½ cup diced bell peppers, onions, or spinach with the sausage.
- Gluten-free? Naturally GF — just check sausage label.
- Make ahead? Assemble up to 1 day ahead, refrigerate covered, then bake as directed (add 5–10 mins if cold).
- For a crust? Add 1 cup crushed cornflakes or breadcrumbs on top before baking for crunch.
- Spicy version? Use hot Italian sausage or add diced jalapeños.
This breakfast casserole is rich, savory, cheesy, and packed with protein — perfect for feeding a crowd or enjoying leftovers all week. The golden, bubbly top and creamy interior are exactly what you see in your photo!
Let me know if you want a low-carb version, a vegetarian twist (with plant-based sausage), or an overnight make-ahead method! 🥓🧀🍳