Recipe: Brunch casserole

Shannon Beigert

Every month or so, I make a big weekend brunch. Recently, I made a sausage, egg, veggie and cheese casserole that I’d like to share with you.

Ingredients

9 large eggs
1/4 Cup of whole milk or half-and-half
4-6 breakfast link sausage, or an equivalent amount of ground sausage, (I have also used non-meat sausage in this recipe, and it turned out great!)
1 sweet onion
1 red bell pepper
1 green bell pepper
2-3 tablespoons of vegetable oil
1/3 Cup of shredded cheddar cheese
Salt and pepper to taste

Instructions

Cook the sausage until done on the stovetop. Let it cool. Place the cooked sausage into the food processor, using the S blade, process until fine consistency. Or, you may chop the sausage by hand.

Dice the peppers and onion. Add oil to a heavy frying pan, and sauté the vegetables until the onion is translucent. Mix with the processed sausage.

Oil or spray a baking dish. Place the sausage and cooked pepper and onion mixture into the baking dish.

Crack the eggs into a blender. Add the milk, salt and pepper. Blend until well combined.

Pour the egg mixture into the baking pan over the sausage and vegetables. Top with shredded cheese.

Bake in a preheated oven for 35-45 minutes at 350 degrees until the top of the dish turns light brown.

Enjoy!

Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com