A delightful and hearty breakfast casserole featuring layers of cheese, sausage, and eggs, perfect for a family brunch or a cozy morning meal.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for your casserole.
Spray the bottom of an 11x7-inch baking dish with cooking spray.
Using cooking spray prevents sticking and makes cleanup easier.
Slice half of the cheddar cheese and arrange it to cover the bottom of the dish.
Slicing the cheese thinly helps it melt evenly.
Grate the remaining cheddar cheese and set it aside.
Freshly grated cheese melts better than pre-shredded cheese.
In a mixing bowl, combine the dry mustard, smoked paprika, cayenne, salt, and sour cream.
Mixing the seasonings with the sour cream ensures even distribution of flavors.
Spread half of the sour cream mixture over the cheese layer.
Spread gently to avoid disturbing the cheese layer.
Layer the cooked and crumbled breakfast sausage over the sour cream.
Ensure the sausage is evenly distributed for consistent flavor in every bite.
Carefully crack the eggs over the sausage layer, spacing them evenly.
Crack the eggs gently to keep the yolks intact for a visually appealing dish.
Dollop the remaining sour cream mixture over the eggs, avoiding breaking the yolks.
Dolloping adds a creamy texture without overwhelming the eggs.
Sprinkle the grated cheddar cheese over the top.
Ensure the cheese covers the entire surface for a golden, bubbly topping.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is golden.
Check the casserole at 25 minutes to avoid overcooking.
Let the casserole cool for a few minutes before serving.
Cooling allows the layers to set, making it easier to slice and serve.
Continue in our app for the best experience
