Equipment Needed
- 9×13 inch baking dish (deep dish is best)
- Large skillet
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Aluminum foil
The equipment list is straightforward, but your choice of baking dish matters. I use a ceramic or glass 9×13 inch dish because it heats evenly. If you only have a metal pan, keep a close eye on the edges, as they can brown faster. The large mixing bowl is essential for combining everything comfortably. I tried mixing right in the baking dish to save a bowl, and it was a clunky, messy disaster. Whisking the eggs and milk in a separate bowl ensures a smooth, uniform custard. And don’t forget the foil! You’ll need it to tent the casserole partway through baking to prevent the top from over-browning.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and generously grease my 9×13 inch baking dish. Then, I get the sausage going. In my large skillet over medium-high heat, I brown the sausage, breaking it up with my spatula into nice, small crumbles. If I’m using onion and bell pepper (which I highly recommend), I add them to the skillet about halfway through the sausage cooking. I let it all cook until the sausage is no longer pink and the veggies are softened. The smell at this point is incredible—savory and hearty. I drain any excess grease, because too much fat will make the final casserole greasy.
While the sausage mixture cools slightly, I tackle the most important prep step: the custard. In my large mixing bowl, I crack all 12 eggs. I add the milk, garlic powder, smoked paprika, a good pinch of salt, and a generous grind of black pepper. Here’s my key tip: I whisk this for a full minute until it’s completely smooth and slightly frothy. This incorporates air and ensures a light, fluffy texture. Then, I add the two blocks of softened cream cheese. I use the whisk to break it up and incorporate it into the egg mixture. It will look a little lumpy at first, but keep whisking—it will eventually smooth out into a thick, pale, luxurious liquid.(See the next page below to continue…)