This Savory Sausage, Egg, and Cheese Crumble Bake is a wonderfully comforting and incredibly versatile dish that bridges the gap between a hearty breakfast casserole and a satisfying dinner pie. Inspired by the layered richness of a Shepherd’s Pie and the delightful textured topping of a crumb cake or Dutch bread, this bake features a robust base of seasoned breakfast sausage, fluffy eggs, and a blend of cheeses, all crowned with a golden, savory crumb topping. It’s a perfect solution for feeding a crowd at brunch, preparing a make-ahead breakfast for busy mornings, or even serving as a unique, comforting weeknight meal.
The base layer offers a delightful medley of textures and flavors. Crumbled and browned sausage forms the foundation, providing a savory depth that is beautifully complemented by the light and airy baked eggs. A generous infusion of various cheeses – cheddar for sharpness, perhaps a touch of Monterey Jack for meltiness – binds the ingredients together, creating a rich and flavorful custardy layer that’s incredibly satisfying. The star of this dish, however, is the innovative savory crumb topping. Unlike sweet crumbles, this one is crafted from a mix of flour, butter, and extra cheese, possibly with a hint of garlic powder or smoked paprika, which bakes into a delightfully crisp and golden crust. This crumb provides an essential textural contrast to the soft interior, adding a crunchy bite that elevates the entire experience. It’s a dish that’s both hearty and incredibly easy to assemble, making it a fantastic option for a stress-free yet impressive culinary creation. The aroma alone as it bakes will draw everyone to the kitchen, promising a comforting and delicious experience with every forkful.
Ingredients:
For the Sausage and Egg Base:
- 1 tablespoon olive oil or neutral cooking oil
- 1 lb (450g) bulk breakfast sausage (mild or spicy, according to preference)
- ½ large yellow onion, finely chopped
- ½ red bell pepper, finely diced (optional, for color and sweetness)
- 8 large eggs
- ½ cup (120ml) milk (whole or 2%)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (113g) shredded sharp cheddar cheese, divided (½ cup for base, ½ cup for crumb)
- ½ cup (56g) shredded Monterey Jack cheese (or a colby-jack blend)
- 2 tablespoons chopped fresh chives or green onions, for garnish (optional)
For the Savory Cheese Crumb Topping:
- 1 cup (120g) all-purpose flour
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ½ cup (56g) shredded sharp cheddar cheese (the other ½ cup from above)
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, for color and depth)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Equipment:
- 9×13 inch (23×33 cm) baking dish
- Large skillet
- Large mixing bowls
- Whisk
Instruction:
1. Prepare the Sausage Base: * Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. * Heat the olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until it’s fully browned and cooked through. Drain any excess grease from the skillet. * If using, add the chopped onion and red bell pepper to the skillet with the cooked sausage. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften. * Spread the cooked sausage and vegetable mixture evenly over the bottom of the prepared baking dish.
2. Prepare the Egg Mixture: * In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. * Stir in ½ cup of the shredded sharp cheddar cheese and all of the Monterey Jack cheese into the egg mixture. * Pour the egg and cheese mixture evenly over the sausage layer in the baking dish.
3. Prepare the Savory Cheese Crumb Topping: * In a separate medium mixing bowl, combine the all-purpose flour, the remaining ½ cup of shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Whisk briefly to combine these dry ingredients. * Add the cold, cubed unsalted butter to the flour mixture. * Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to incorporate the butter fully without overworking the mixture, ensuring a tender and crumbly topping.
4. Assemble and Bake: * Evenly sprinkle the savory cheese crumb topping over the egg and sausage mixture in the baking dish. Ensure a good, even layer for maximum crunch. * Place the baking dish in the preheated oven. * Bake for 30-40 minutes, or until the egg mixture is set (a knife inserted into the center comes out clean or mostly clean), the crumb topping is golden brown and crisp, and the edges are bubbling. Cooking time may vary slightly depending on your oven. * If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil for the remainder of the baking time.
5. Rest and Serve: * Once baked, remove the Savory Sausage, Egg, and Cheese Crumble Bake from the oven. * Let it rest for 5-10 minutes before slicing and serving. This allows the internal structure to set, making it easier to cut neat slices. * Garnish with fresh chopped chives or green onions, if desired, for a pop of color and fresh flavor. * Serve warm as a hearty breakfast, brunch, or a light and satisfying dinner.
Make-Ahead and Storage:
- Make-Ahead: You can prepare the sausage and egg base the night before, pour it into the baking dish, cover tightly with plastic wrap, and refrigerate. Prepare the crumb topping separately and store it in an airtight container in the refrigerator. In the morning, simply sprinkle the crumb topping over the base and bake. You may need to add 5-10 minutes to the baking time if baking from cold.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.