Egg Breakfast Bake with Sausage for 8

Instructions:

1. Preheat your oven to 180°C (350°F). Ensuring the oven is fully at temperature prevents the eggs from sitting in a cold environment and becoming dense.
2. Place the bulk pork sausage in a large skillet over medium high heat. Cook 8 minutes until browned and crumbly. Use a wooden spoon to break it into small pieces so you get meat in every single bite.
3. Add the diced yellow onion to the skillet with the sausage. Sauté 5 minutes until translucent and fragrant. The onion will pick up all those savory browned bits from the bottom of the pan.
4. Stir in the minced garlic and dried sage. Cook 1 minute until you smell the garlic. Don't let it brown or it will turn bitter. Drain any excess fat from the skillet and set the mixture aside to cool slightly.
5. In a large mixing bowl, crack all 12 large eggs. Whisk vigorously until no streaks of white remain. This ensures a consistent color and texture across the whole bake.
6. Pour in the half and half, sea salt, and cracked black pepper. Whisk 1 minute until the mixture is pale and slightly frothy. This aeration helps the eggs rise slightly in the oven.
7. Grease your baking dish lightly with butter or oil. Spread the sausage and onion mixture evenly across the bottom. Check for even distribution so every guest gets a fair share of the goods.
8. Sprinkle 1.5 cups of the freshly grated sharp cheddar over the meat. Layering the cheese in the middle creates molten pockets within the egg structure.
9. Pour the egg mixture over the sausage and cheese. Sprinkle the remaining 0.5 cups of cheese on top. Bake 35 minutes until the center is set. It should have a very slight jiggle but no visible liquid.
10. Remove from the oven and sprinkle the sliced scallions over the top. Let it rest 5 minutes before slicing. This allows the internal steam to settle so the slices hold their shape.