Ingredients:

  • 1 lb ground pork breakfast sausage
  • 1 tbsp extra virgin olive oil
  • 1 cup bell peppers, finely diced
  • 1/2 cup yellow onion, finely minced
  • 12 large eggs
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1.5 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your 23x33 cm baking dish. Note: Greasing prevents the shatter of the egg edges when you try to lift them out.
  2. In a large skillet over medium-high heat, add the olive oil and ground sausage. Break the meat apart with a spoon until crumbled and mahogany-brown.
  3. Add the diced bell peppers and onions to the skillet. Sauté for 4–5 minutes until the onions are translucent and moisture has evaporated. Drain any excess fat.
  4. Spread the cooked sausage and vegetable mixture evenly across the prepared baking dish.
  5. In a large mixing bowl, whisk together the 12 eggs, whole milk, salt, black pepper, garlic powder, and smoked paprika for at least 60 seconds until no streaks of white remain.
  6. Pour the egg custard slowly over the sausage mixture in the baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake for 20-25 minutes until the eggs are set and the cheese is golden. Garnish with fresh chives, let cool slightly, and slice into 12 equal squares.