I made sausage earlier this spring and have it in handy 1 pound packages in the freezer. I also had some bacon remaining from another recipe so I chopped it up, cooked it until crispy and added it to the mixture.
If you are not a meat eater, you can leave out the meat, add some chopped, sauted portabella mushrooms instead or just use more fresh veggies. You can truly "have it your way".
Yield: 8 Servings
1 pound sausage (breakfast, italian, turkey - you decide)
8 oz. bacon, diced and cooked
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 medium red onion, diced
1/2 sweet vidalia onion, diced
1 cup shredded carrots
12 eggs, beaten, or equivalent egg substitute (I used the substitute)
1 cup shredded cheddar cheese (again, use what you like or have on hand)
1 teaspoon freshly ground black pepper
- Preheat oven to 350 degrees F.
- Spray a casserole dish with non stick spray. This fit nicely in my "hand me down" pyrex dish that had been my mom's. It measures 7 1/2 x 12 inches.
- Preheat 12" skillet over medium heat, add the sausage, cook until brown and crumbly. Remove sausage with slotted spoon and drain on paper towels.
- Add the chopped bacon to the pan and cook until crispy. Remove the bacon pieces with a slotted spoon and drain on paper toweling.
- Chop the bell peppers and onions and shred the carrots (hint - buy the carrots already shredded, it is easier and saves your knuckles).
- Place the meat in the greased casserole.
- Layer on the vegetables.
- Beat and pour the eggs over the top. Sprinkle with black pepper.
- Sprinkle with the cheddar cheese.
- Give everything a quick stir to evenly distribute the ingredients.
- Bake at 350 degrees F for 45-60 minutes until set in the center.