Egg & Sausage Casserole
Mother’s Day and breakfast… those two things go together like ham and eggs or brunch and mimosas. For as long as I’ve known this holiday, I’ve always known that breakfast (or brunch) was a part of it. It all started when I was a child and made my own mother breakfast in bed. And that tradition continues today as my own sons take me out for breakfast each year.
I love breakfast, especially when it’s made for me. It doesn’t have to be served to me in bed (as nice as that is), I’m totally content having it served to me at a table and then someone else cleaning up. So, if that means going out to a nice restaurant, I’m all in. But I have to admit, my first choice is enjoying breakfast at home. See, that way I don’t have to shower and change, I can lounge in my pajamas for awhile… all day if I want to.
While I’m a griddle fan first, I love egg dishes. It doesn’t matter if the eggs are fried, scrambled or baked in a casserole, if they’re eggs I’m happy. And I’m even happier when the eggs are from the farmer’s market.
I discovered farmer’s market eggs a while ago. I know they’re more expensive, but oh, my god, are they worth it. They just taste better. They’re creamier and definitely more flavorful than those grocery store eggs, especially if they’re the brown ones. In other words, if I’m making an egg dish, I’m using farmer’s market eggs. While they’re delectable sunny side up with a side of toast, they’re even better in a casserole. Because the flavor is so amazing, you barely have to add any seasoning. As a matter of fact, I only used half a teaspoon of salt in this recipe. I also added sausage, potatoes and cheese to really fill out. The final result is a delicious breakfast meal that’s great any day of the week, but especially on a holiday dedicated to Mom.
Ingredients
- 2 - 3 sausages, sliced
- 8 - 9 eggs
- 1/2 cup milk
- 4 Dutch Yellow Potatoes, peeled and chopped into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheese
Instructions
- Heat the oven to 350°F. Grease a 2 quart baking dish with nonstick cooking spray and set aside.
- In a large skillet, brown the sausage over medium heat until fully cooked. Transfer sausage to a paper towel-lined plate to drain the grease. Set aside.
- Saute the potatoes in the same skillet for 5-7 minutes or until tender. (They'll finish cooking in the casserole.) Set aside.
- In a large bowl, whisk the eggs, milk, 1/2 cup of cheese, salt and pepper together.
- Place the sausage and potatoes into the baking dish. Pour the egg mixture over the sausage and potatoes. Top with the remaining cheese. Bake for 30-35 minutes or until the eggs are firm and the top is slightly golden brown. Let cool for 5 minutes and serve warm.
