Prep Time & Yield:
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 8 to 10 portions
Ingredients:
The Protein Base:
1 lb (450g) ground breakfast sausage (or Italian sausage)
8 strips thick-cut bacon, cooked crisp and chopped
The Binding Custard:
8 large eggs
1/2 cup whole milk or heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and freshly cracked black pepper to taste
The Hash / Starch Layer:
3 cups shredded hash browns or diced roasted potatoes (optional, for structure)
The Cheese Blend:
1.5 cups sharp Cheddar cheese, shredded
1 cup Monterey Jack or Mozzarella cheese, shredded
Herb & Garnish Finish:
1 tbsp finely chopped fresh dill or chives
Chef’s Instructions:
1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9 \times 13-inch baking pan.
2. Brown the Meats: In a skillet over medium-high heat, cook the ground sausage until thoroughly browned and crumbled. Drain any excess fat.
3. Whisk the Custard: In a large mixing bowl, whisk together the eggs, milk/cream, garlic powder, onion powder, salt, and black pepper until light and fully combined.
4. Assemble the Layers:
Spread the potatoes (if using) evenly across the bottom of the baking dish.
Layer the cooked sausage and chopped crispy bacon evenly over the potatoes.
Sprinkle half of the shredded cheese mixture across the top.
5. Pour & Bake: Carefully pour the egg mixture evenly over all ingredients. Top with the remaining shredded cheese and a sprinkle of fresh dill/chives.
6. Bake to Perfection: Bake uncovered for 40–45 minutes, or until the center is set, the edges are bubbling, and the top turns a rich, golden brown.
7. Rest & Serve: Allow the casserole to rest for 10 minutes before slicing into uniform squares. Serve warm!