🛒 What You’ll Need
🥚 10 large eggs
🌭 1 lb breakfast sausage, cooked and crumbled
🧀 2 cups shredded cheddar cheese
That's it! 🙌
👩🍳 How to Make It
🔥 Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
🌭 Cook the sausage:
Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Drain any excess grease.
🥚 Whisk the eggs:
Crack the eggs into a large bowl and whisk until well combined.
🧀 Layer everything:
Spread the cooked sausage evenly in the prepared baking dish. Sprinkle about half of the cheese over the sausage.
🥚 Add the eggs:
Pour the beaten eggs evenly over the top.
🧀 Finish with cheese:
Sprinkle the remaining cheese over the eggs.
🔥 Bake:
Bake for 30–40 minutes, or until the center is set and the eggs are cooked through.
⏰ Rest:
Let it cool for about 5 minutes before slicing into squares.
💡 A Little Tip
Try not to overbake it. Once the center is set and no longer looks wet, pull it from the oven. The eggs will continue cooking slightly as the casserole rests.
For the easiest mornings, cook the sausage the night before and keep it refrigerated until you're ready to assemble the bake. ❤️
✨ Want to Make It Your Own?
🧅 Add diced onions or green peppers.
🌶️ Use spicy breakfast sausage for a little kick.
🧀 Swap cheddar for Monterey Jack, pepper Jack, or Swiss.
🥓 Replace the sausage with cooked bacon or ham.
🌿 Sprinkle fresh chives or parsley over the top before serving.
❤️ Simple Breakfasts Are Sometimes the Best
Not every breakfast needs to be complicated.
Sometimes all you need are a few simple ingredients, a warm oven, and enough coffee to get everyone moving. 😂☕
This little egg bake is hearty, comforting, and easy enough to become one of those recipes you make again and again.
💬 Your Turn!
If you could add one extra ingredient to this 3-ingredient breakfast bake, what would it be?
🥓 Bacon
🫑 Peppers
🧅 Onions
🌶️ Jalapeños
🍄 Mushrooms
Tell me yours in the comments! 👇❤️
Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
