Ingredients:

  • 1 pound (450g) breakfast sausage
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups (200g) shredded sharp cheddar cheese
  • 2 green onions, thinly sliced
  • Optional: dash of hot sauce

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Brown sausage in a large skillet over medium heat, breaking it up with a spoon. Drain any excess grease. Add diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic, thyme, and pepper and cook for another minute until fragrant. Remove from heat.
  3. In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and nutmeg until well combined.
  4. Spread the cooked sausage and vegetable mixture evenly in the prepared baking dish. Pour the egg custard over the sausage mixture.
  5. Sprinkle the shredded cheddar cheese evenly over the egg custard. Top with green onions. Bake in the preheated oven for 45-55 minutes, or until the casserole is set and the cheese is golden brown and bubbly. A knife inserted into the center should come out mostly clean (a little wobble is fine!).
  6. Let the casserole rest for 10 minutes before slicing and serving.