Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 1 lb high-quality bulk Italian sausage (ensure gluten-free and no added sugar)
- 1 large yellow onion, finely diced
- 2 large sweet bell peppers (red and gold), diced
- 8 large pasture-raised eggs
- 1/2 cup heavy cream
- 1.5 cups sharp white cheddar cheese, freshly shredded
- 2 tbsp Salted Perfection Santa Maria Select Blend
- 2 tbsp fresh flat-leaf parsley, finely chopped
Allergen check: Milk, Egg recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 375°F and lightly grease a 9-inch square baking dish with olive oil.
- In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles as it is cooking. Once browned and cooked through, remove the sausage with a slotted spoon and set aside.
- In the same skillet, using the rendered fat from the sausage, sauté the diced onion and sweet peppers. Cook them until they are soft, translucent, and beginning to caramelize at the edges.
- In a large mixing bowl, whisk the eggs and heavy cream vigorously until the mixture is light and completely homogenous. Incorporate the Salted Perfection Santa Maria Select Blend, ensuring the rosemary and garlic are evenly distributed.
- Spread the cooked sausage, onions, and peppers evenly across the bottom of your prepared baking dish.
- Sprinkle the shredded cheddar cheese in an even layer over the meat and vegetable base.
- Pour the egg mixture slowly over the top, allowing it to seep down through the cheese and sausage layers.
- Place the dish in the center of the oven and bake for 30 to 35 minutes, or until the center is set and the top has achieved a beautiful golden-brown hue.
- Remove from the oven and garnish with fresh parsley. Let the casserole rest for five minutes to allow the structure to firm up before slicing. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
From Tony’s kitchen
This dish is a testament to the power of high-quality fats and aromatic herbs. We aren't just tossing ingredients into a pan; we are layering textures and flavors with intention. The sharp bite of the cheddar, the sweetness of the peppers, and the earthy, resinous perfume of the rosemary in the Santa Maria salt create a profile that is both rustic and refined. Every ingredient must be at its peak—the eggs bright-yolked, the sausage savory and clean. It is a pure, focused expression of a breakfast classic where the salt acts as the conductor of the whole orchestra.
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg
- High-quality bulk Italian sausage (ensure gluten-free and no added sugar)
- yellow onion
- sweet bell peppers (red and gold)
- pasture-raised eggs
- heavy cream
- sharp white cheddar cheese, freshly shredded
- Salted Perfection Santa Maria Select Blend
- fresh flat-leaf parsley
Santa Maria blend: Sea salt, Garlic, Black pepper, Grapefruit, Paprika, Onion, Rosemary, Mustard, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
