– 1 lb ground sausage (pork or turkey) – 8–10 large eggs – 1 cup milk – 1–2 cups shredded cheese (cheddar or mozzarella) – Salt & pepper to taste – Optional: chopped bell peppers, onions, spinach
Cook 1 pound of breakfast sausage in a skillet over medium heat. Break into crumbles and cook until browned. Drain excess fat and set aside.
In a large bowl, whisk 8–10 eggs with 1 cup of milk, salt, pepper, and optional herbs like parsley or chives for extra flavor and color.
In a greased 9x13 dish, layer sausage, 1–2 cups shredded cheese, and any optional veggies. Pour egg mixture evenly over everything.
Bake at 375°F for 35–40 minutes or until the center is firm and the top is golden. Let rest 10 minutes before cutting and serving.
Serve hot, topped with fresh herbs or hot sauce. Store leftovers in the fridge up to 4 days or freeze individual slices for quick meals.