Description
A hearty and indulgent casserole featuring beef sausage, eggs, and cream cheese, perfect for brunch gatherings.
Ingredients
- 1 lb Beef Breakfast Sausage
- 10-12 large eggs
- 8 oz Softened full-fat cream cheese
- 1 cup Whole milk or half-and-half or heavy cream
- 2 cups Shredded cheese (sharp cheddar and Monterey Jack blend)
- 1/2 cup Finely diced onion (optional)
- 1/2 cup Finely diced bell pepper (optional)
- 1 tsp Salt
- 1/2 tsp Freshly ground black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Cayenne pepper (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, crumble and cook the beef breakfast sausage until thoroughly browned, about 5-7 minutes. Transfer to a plate lined with paper towels to drain excess grease.
- If using, sauté the diced onion and bell pepper in the same skillet for 3-5 minutes until softened.
- In a large mixing bowl, crack the eggs and add the milk or cream, salt, black pepper, garlic powder, and onion powder. Whisk until well combined and slightly frothy.
- Add the softened cream cheese to the egg mixture and whisk until mostly smooth.
- Combine the drained cooked beef sausage and sautéed (or raw) vegetables with the egg and cream cheese mixture. Stir in about two-thirds of the shredded cheese.
- Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes.
- Remove from the oven and sprinkle the remaining shredded cheese over the top. Return to the oven and bake for another 10-15 minutes until set and golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
Consider adding fresh herbs for garnish and flavor. This dish can be made ahead of time and stored in the refrigerator.
