Sausage Egg Casserole
- 1 lb. bulk pork sausage
- 6-8 ounces of shredded cheddar cheese
- 1-10 oz. can of asparagus pieces, drained
- 1-4 oz. can of mushroom pieces, drained
- 1 t. each dry mustard and dried basil
- 12 eggs
- 2 c. heavy whipping cream
In a large skillet, cook sausage over medium heat until no pink remains. Rinse and drain. Mix cooked sausage, cheese, asparagus, mushrooms and seasonings. Add mixture to greased 13 x 9 baking pan.
In a separate bowl, beat cream and eggs together. Pour over sausage mixture in the baking pan. Bake, uncovered, at 350 degrees about 45-50 minutes or until a knife inserted in the center comes out clean.
***As usual, pick the healthiest ingredients available in order to make this a “healthy” recipe. Use organic vegetables and dairy products. You can even get your sausage from your local farmer’s market.
This recipe is low-carb and gluten free. It is not fat free.
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(c) 2013 Cheryl Cope
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