Cheesy Sausage and Egg Breakfast Casserole

Whisking the Egg‑Cheese Custard

In a large mixing bowl, whisk together the eggs, milk, shredded cheddar, mozzarella, and Parmesan until smooth. Add a pinch of salt and pepper, then stir in the chopped chives if using. The custard should be slightly thick but pourable; this ensures an even rise and a creamy interior once baked.

Assembling the Casserole

1. Layer the sausage. Spread the cooked sausage evenly across the bottom of a greased 9‑x‑13‑inch baking dish. This creates a sturdy base that prevents the custard from sinking.
2. Pour the custard. Gently pour the egg‑cheese mixture over the sausage, using a spatula to coax it into any gaps. The liquid will settle around the meat, creating pockets of flavor.
3. Apply the topping. In a small bowl, combine panko breadcrumbs with melted butter until coated. Sprinkle the mixture evenly over the surface; it will turn golden and crisp during baking.

Baking to Perfection

Place the dish in a preheated 375°F (190°C) oven and bake for 30‑35 minutes, or until the custard is set and the breadcrumb topping is a deep amber. A quick visual cue: the center should jiggle only slightly when the dish is nudged, and a knife inserted near the center should come out clean.

Finishing Touches

Remove the casserole from the oven and let it rest for 5‑7 minutes. Resting allows the custard to firm up, making it easier to cut clean squares. Garnish with an extra sprinkle of chives or a drizzle of hot sauce if you enjoy a little heat. Serve warm and watch it disappear!