From My Ono Island Kitchen
Ono Island Southern Breakfast Casserole
Sausage, eggs and melted cheddar baked into the kind of warm, uncomplicated breakfast that makes everyone linger around the kitchen.
Some of my favorite mornings on Ono Island begin before the day has completely decided what it is going to become. The light is still soft, the house is quiet, and the first cup of coffee tastes especially good while the island begins to stir.
On mornings when family or friends are visiting, I love serving something that feels generous without requiring me to spend the entire morning at the stove. This Southern breakfast casserole is exactly that kind of recipe. It is warm, savory and familiar, with seasoned sausage, fluffy eggs and a golden layer of melted cheddar.
To me, the best coastal mornings are not rushed. They unfold slowly, around a table, with coffee being poured and someone always reaching for one more helping.
This is the casserole I would make for a relaxed Sunday breakfast, a holiday morning, a house full of overnight guests or an early start before a day on the water. I can prepare it the evening before, tuck it into the refrigerator and place it in the oven the next morning.
As it bakes, the kitchen fills with the unmistakable scent of browned sausage and toasted cheese. By the time it comes out of the oven, the edges are lightly golden, the center is tender and the coffee has usually been refilled at least once.
Southern Sausage, Egg & Cheese Casserole
A simple make-ahead breakfast with savory sausage, softly baked eggs and plenty of sharp cheddar cheese.
Ingredients
- 1 pound Southern-style breakfast sausage, mild or hot
- 10 large eggs
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup whole milk
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika, optional
- Butter or nonstick cooking spray for the baking dish
- Chopped green onions or parsley for serving, optional
How I Make It
- Prepare the oven and baking dish. I preheat the oven to 350°F and lightly butter or spray a 9-by-13-inch baking dish.
- Brown the sausage. In a large skillet over medium heat, I cook the sausage until it is browned and fully cooked, breaking it into small crumbles as it cooks. I drain away the excess grease and spread the sausage evenly across the bottom of the prepared dish.
- Add the first layer of cheese. I sprinkle approximately 1½ cups of the shredded cheddar over the sausage, reserving the remaining cheese for the top.
- Whisk the eggs. In a large bowl, I whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, pepper and smoked paprika. I continue whisking until the mixture is smooth and lightly frothy.
- Assemble the casserole. I slowly pour the egg mixture over the sausage and cheese, then use a fork or spatula to gently distribute everything throughout the dish. I finish with the remaining cheddar.
- Bake until golden. I bake the casserole uncovered for 35 to 40 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let it rest. I allow the casserole to rest for approximately 10 minutes before slicing. This helps the portions hold together while keeping the eggs tender.
My Make-Ahead Tip
I often assemble the casserole the evening before, cover it tightly and refrigerate it overnight. The next morning, I let it rest on the counter while the oven preheats. A chilled casserole may need approximately five additional minutes in the oven.
A Southern Variation
For a richer coastal brunch, I sometimes add sautéed onions and bell peppers, Pepper Jack cheese, crumbled bacon or a few spoonfuls of pimento cheese. Thawed shredded hash browns may also be layered across the bottom of the dish before adding the sausage.
What I Serve Alongside It
I love this casserole with warm buttermilk biscuits, cheese grits, fresh berries or sliced oranges. For a simple brunch, I add coffee, sweet tea and something freshly baked.
It is also one of those recipes that tastes just as comforting the next day. Leftovers can be refrigerated for up to four days and reheated in individual portions for an easy breakfast.
There is nothing complicated about this recipe, and that is part of its charm. It feels like an Ono Island morning should feel: warm, welcoming and best enjoyed without watching the clock.
Explore Search The Gulf

#searchthegulf #meredithamon #becausewelivehere 
.gif){kind=logo}

