Sausage Egg and Cheese Casserole

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. Par-cook the potatoes in salted boiling water for 6 minutes until just fork-tender, then drain — raw potatoes stay crunchy in a baked casserole.
2. 2Melt the butter in a large skillet over medium-high heat. Cook the sausage, breaking it into small crumbles, 6–8 minutes until browned and it reaches 160°F. Add the onion and cook 4 minutes more until soft, then drain off the grease.
3. 3Spread the drained potatoes evenly in the dish, scatter the sausage and onion over them, and sprinkle 1 cup of the cheddar on top so the cheese melts down into the layers.
4. 4Whisk the eggs, milk, cream, mustard, salt, pepper and paprika in a large bowl until completely uniform, scraping the bottom so no yolk is left behind.
5. 5Pour the custard over the casserole and press down any potato pieces that float so they are submerged. Let it stand 10 minutes — the base drinks up the custard, which gives a creamy set center instead of a watery one.
6. 6Bake uncovered 40–45 minutes until the edges are puffed and golden, the center jiggles only slightly in a 2-inch circle when nudged, and an instant-read thermometer in the middle reads 160°F. Scatter the remaining cup of cheddar over the top for the last 5 minutes.
7. 7Cool 10 minutes before cutting into 8 squares — it holds its shape far better warm than scalding hot. Refrigerate leftovers within 2 hours for up to 4 days and reheat single portions to 165°F.