Author: Jinny Sauer Bastianelli
Sunday brunch is a great way to bring the family together after a busy week; and during cold winter weather, a hot eggy casserole straight out of the oven is a winner. What I love most about this dish is that you can play with substitutions and make it your own. This would be great with a nice Bloody Mary made with the mix from Amazing Hazel’s!
Mushroom Sausage Egg Bake
- 6 eggs whisked
- 1 cup mushrooms diced
- 4 medium sized sausage links chopped
- 2 green onions finely chopped
- 1/2 cup bell peppers chopped lengthwise
- 1/4 cup green peas
- 1/2 cup milk
- 1 tablespoon cheddar cheese shredded
- 1 teaspoon oregano
- 1/2 teaspoon pepper to taste
- salt to taste
- 1/2 teaspoon ghee (or butter)
- 1/2 teaspoon paprika
- Preheat oven at 350 degrees F or 175 degrees C.
- In a bowl, whisk egg and then add milk, salt, pepper, oregano powder, paprika powder.
- In a skillet, add ghee (or butter) and saute onions, mushrooms, sausages and bell peppers and green peas for 8-10 minutes at medium heat.
- In an oven safe dish, first add the sauteed onions, mushrooms, sausages and bell pepper and green peas. Then add the egg mixture over the sauteed vegetables. At last sprinkle the shredded cheddar cheese evenly.
- Bake this for 30-35 minutes. I like the golden crust over the dish so bake it for 5 minutes more.
- Take out of the oven and cut it and serve with homemade bread.
Cook’s Notes: Leave out the peas and add broccoli or spinach instead. Use bulk sausage or crumbled bacon instead of links. Make it vegetarian by replacing the meat with diced potato or rutabaga. Try a different type of cheese. The possibilities are endless!