Description
This Hard-Boiled Egg Casserole is a savory, protein-packed breakfast or brunch dish combining sliced hard-boiled eggs, flavorful breakfast sausage, and melted Cheddar cheese baked in a creamy, spiced custard. Perfect for a comforting morning meal that’s easy to prepare and serves a crowd.
Ingredients
Scale
Egg and Sausage Layer
- 8 hard-boiled eggs, peeled and sliced
- 1/2 pound breakfast sausage, cooked and crumbled
Dairy and Seasoning Mix
- 1 cup shredded Cheddar cheese
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons butter (for greasing and dotting)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and add flavor.
- Layer Eggs and Sausage: Arrange the sliced hard-boiled eggs evenly at the bottom of the prepared baking dish. Sprinkle the cooked and crumbled breakfast sausage over the eggs in an even layer.
- Mix Custard: In a mixing bowl, whisk together the milk, heavy cream, mustard powder, salt, black pepper, garlic powder, and onion powder until fully combined and smooth.
- Assemble the Casserole: Pour the custard mixture evenly over the eggs and sausage layers. Then sprinkle the shredded Cheddar cheese evenly on top for a rich, melty finish.
- Add Butter Dots: Place small pieces of butter across the surface of the casserole to enhance browning and flavor during baking.
- Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until it’s bubbly and golden brown on top. Let it cool slightly before serving.
Notes
- Ensure the eggs are peeled well to avoid any shell fragments in the casserole.
- For extra flavor, try substituting breakfast sausage with spicy or smoked sausage varieties.
- You can use whole milk instead of heavy cream if you want a lighter texture.
- This dish can be made a day ahead and reheated gently in the oven.
- Leftovers keep well refrigerated for up to 3 days.
