Perfect if you’re too tired to make breakfast. You can make this the evening before and just toss it in the oven come morning. You can even change out some of the ingredients as long as you keep the measurements the same. You have to keep the croutons, eggs, and milk - anything else can be swapped, just use the same proportions. A couple variations I like are bacon, spinach, tomatoes, and feta cheese or cubed ham, bell pepper, and onion.
Prep Time20 minsCook Time40 minsTotal Time1 hr
1 ounce or ½ cup of cheddar cheese croutons
¼ cup sliced mushrooms
¼ cup diced white onion
¼ cup diced green pepper
¼ cup shredded cheddar cheese
2 eggs
¼ pound ground sausage, browned, cooked, and crumbled, drained.
½ cup milk
½ teaspoon salt
¼ teaspoon ground pepper
1In a small greased 11 X 7 inch pan or divide between two small greased ramekins put croutons on bottom; add the sausage then the mushrooms, onion, green pepper and cheddar cheese. Beat eggs and milk together and then pour over the rest of the ingredients. depending on the size of you casserole dish you may not use all of the egg mixture. Make sure the mixture does not go over the top of the cheese. You want it to stop about a quarter inch below the top of your casserole.
2Refrigerate covered overnight or two hours in the fridge.
3Preheat oven to 325. And bake for 40 to 50 minutes until toothpick comes out clean.
Ingredients
1 ounce or ½ cup of cheddar cheese croutons
¼ cup sliced mushrooms
¼ cup diced white onion
¼ cup diced green pepper
¼ cup shredded cheddar cheese
2 eggs
¼ pound ground sausage, browned, cooked, and crumbled, drained.
½ cup milk
½ teaspoon salt
¼ teaspoon ground pepper
Directions
1In a small greased 11 X 7 inch pan or divide between two small greased ramekins put croutons on bottom; add the sausage then the mushrooms, onion, green pepper and cheddar cheese. Beat eggs and milk together and then pour over the rest of the ingredients. depending on the size of you casserole dish you may not use all of the egg mixture. Make sure the mixture does not go over the top of the cheese. You want it to stop about a quarter inch below the top of your casserole.
2Refrigerate covered overnight or two hours in the fridge.
3Preheat oven to 325. And bake for 40 to 50 minutes until toothpick comes out clean.
