Sausage & vegetable “brunch” bake- Tried a new egg bake mixture for this morning’s breakfast.

Jul 16, 2015 Posted in Ketolishus 0 Comments

Sausage & vegetable “brunch” bake– Tried a new egg bake mixture for this morning’s breakfast. Recipe below, if you care to have it. Been awhile since I made one of these, they’re a great way to use up leftovers, chopped veggies, and scraps of cheese, or other items that aren’t enough make a meal by themselves. It’s also a fast way to have a nice hot breakfast in the morning with no prep (do it all the night before). You can also eliminate the bread for a lower carb version, though it can fall flat without bread, so just add a sprinkle of baking soda to the eggs when whisking them…to keep things nice and fluffy. Serves 6-8 people.

Ingredients

4-5 English muffins, split

12-16 oz sausage (I use Jennie-O Breakfast Lovers’ Turkey sausage)

1 medium onion, diced

Chopped frozen veggies of your choice, thawed (or fresh)

1 cup cheddar cheese, shredded

8 eggs

Splash of half & half or cream

1/4 cup to 1 cup of more cheddar or other cheese you like, reserved

Steps:

Chop veggies and onion into small pieces. I used a frozen mix of sweet red/gold bell peppers, broccoli florets, sliced carrots. I also decided to pop some halved grape tomatoes on top that were getting a tad bit overripe. Super sweet!

Grate cheese.

Brown sausage according to package directions. Split and/or toast your muffins, place them in pieces on bottom of buttered cake pan (I bought Thomas’ Whole Wheat–I did not toast them, I may do that next time).

Drop spoonfuls of the browned sausage on top of the bread pieces. Sprinkle the onions, veggies and the 1 cup of grated cheese on top of the sausage.

Whisk 8 eggs with a splash of milk (or water), season w/your fave seasonings (s&p, dried herbs, etc., I use Mrs Dash), pour over items in pan.

Cover tightly with foil** and store in fridge overnight.

In the morning, preheat the oven to 375°F and take the egg bake out of the fridge. Top it with the reserved cheddar or other kind of cheese you like (I used 4 slices of Gouda, cut into small strips and laid across the top). Seal it back up with the foil.

Bake at 375°F for 45-55 minutes, or until cheese melts, then take foil off and bake another 10-15 minutes til cheese and is golden and bubbly. Gouda melts into a lighter color than it looks cold, so I may have over baked this 🙂 If it’s pretty puffed-up and a knife or toothpick inserted in the center come out dry (maybe with breadcrumbs or egg bits but NOT too wet), it’s ready.

**The tightly covering of the pan is key to steam the dish for the eggs to rise and bake properly.