1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it apart with a spatula as it cooks. Drain excess fat and set aside.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4. In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract (if using).
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy—that’s perfect!
6. Fold in the cooked sausage and half of the shredded cheese, reserving the rest for topping.
7. Pour the batter evenly into the prepared baking dish. Sprinkle the remaining cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it cool for 5 minutes before serving. This resting time helps the bake set, making it easier to cut and serve.
10. Serve warm with your favorite syrup or a dollop of sour cream for a tangy twist.

I recall one chilly morning when Ouma and I were rushing to prepare breakfast before church, and this bake was our lifesaver. We loved how forgiving the recipe is—you can trust it to come together beautifully even when mornings are hectic.