The following is a great breakfast casserole to use up a few of those eggs the hens are busy laying so abundantly this time of year!
Breakfast Casserole
1 pound of breakfast sausage
2 cups of milk
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
2 Cups of Shredded Cheddar Cheese
1 1/2 Cups of B-Quick Mix
2 cups of milk
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
2 Cups of Shredded Cheddar Cheese
1 1/2 Cups of B-Quick Mix
Preheat oven to 350 degrees.
Cook sausage and drain the grease. Spread the cooked sausage on the bottom of a greased 9x13 pan.
In a large bowl mix eggs, milk, salt, and pepper. Add the Quick Mix and stir well. Fold in the cheese. Pour this mixture in the 9 x 13 pan over the top of the cooked sausage.
Bake in the oven for 30-35 minutes or until the center is firm. Let set for 10 minutes before serving.
Variations:
I add onions, bell peppers, and dehydrated tomatoes to the sausage and cook this in cast iron until done. Instead of using cheddar cheese, I substitute dry curd cottage cheese. I pour the egg mixture over the sausage in the cast iron skillet and bake it in the skillet.
