Ingredients:

  • 1 lb Hot Ground Breakfast Sausage
  • 1 medium Poblano pepper, finely diced
  • 0.5 Red bell pepper, diced
  • 0.25 cup Red onion, finely minced
  • 2 cloves Garlic, minced
  • 10 Large Pasture Raised Eggs
  • 0.5 cup Heavy Whipping Cream
  • 0.25 cup Full Fat Sour Cream
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1.5 cups Sharp Cheddar cheese, shredded

Instructions:

  1. Place the 1 lb Hot Ground Breakfast Sausage in a large skillet over medium high heat, breaking it into small crumbles until no pink remains and it’s deeply browned.
  2. Toss the diced Poblano, red bell pepper, and red onion into the skillet with the sausage fat until the peppers are soft and the onion is translucent.
  3. Stir in the 2 cloves of minced garlic and cook for 60 seconds until the aroma fills your kitchen.
  4. Grease a 9x13 inch baking pan with butter or avocado oil and spread the meat and veggie mixture evenly across the bottom.
  5. In a large bowl, combine the 10 eggs, heavy cream, sour cream, cumin, smoked paprika, salt, and pepper, whisking vigorously until no streaks of sour cream are visible.
  6. Sprinkle 1 cup of the shredded sharp cheddar over the meat and vegetables in the pan.
  7. Carefully pour the egg mixture over the ingredients in the pan, ensuring it seeps into all the corners.
  8. Top the casserole with the remaining 0.5 cup of cheddar cheese.
  9. Place in a preheated 375°F oven for 35 minutes until the center is firm and the top is golden brown.
  10. Let the pan sit on a wire rack for 10 minutes until the custard fully sets and pulls away from the edges.