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Preparation begins with cooking sausage in a skillet, retaining the drippings for added flavor. Meanwhile, eggs are scrambled with a splash of water (not milk, for fluffiness) over low heat with butter, aiming for soft scramble to finish cooking in the oven. This technique prevents overcooking and keeps the eggs creamy.
For the sauce, a mixture of sour cream and salsa, along with diced pickled jalapenos—some used inside the casserole and some reserved for garnish—adds a zesty kick.