Crustless Cheesy Egg and Sausage Bake

  • 1 lb breakfast sausage, browned and crumbled

  • 1 cup chopped mushrooms

  • 1/2 cup sliced green onions

  • 1 large tomato, diced - or the equivalent in yummy cherry tomatoes, quartered

  • 8 oz shredded cheese, I love sharp cheddar, but use what YOU love

  • 12 eggs

  • 1 cup heavy cream  (I actually use 1/2 cup cream and 1/2 cup half & half   -   does that make it 3/4 & 1/4?)

  • 1/2 tsp Italian herb seasoning

  • 1/2 tsp salt

  • ground pepper to your liking

  • sometimes when I'm feeling adventurous, I add a sprinkle of crushed red pepper!

  1. Cook sausage and crumble, when almost done, stir in chopped mushrooms so they can cook for a couple minutes.  Spread it all into a well greased or "Pammed" 13 X 9 baking pan.
  2. Evenly sprinkle the green onions, then the tomatoes, then the cheese over the meat.
  3. Crack your eggs into a mixing bowl, beat with a fork.  Add in cream and seasonings.  Beat with fork until well combined.
  4. Pour egg mixture evenly over layers.
  5. Bake at 350° for 35 minutes...or until begins to get golden around the edges.
  6. If serving right away, allow to sit for 10 minutes or so...otherwise, set on a rack until cool, cut into desired pieces, cover with aluminum foil and place in fridge.
  7. Warm it slowly in the microwave and enjoy!

The Moon and Me ~