Hearty Breakfast Casserole

Serving Size : 6

1 pound bulk sausage -- (with sage)
1 cup chopped green or red bell pepper
1 cup chopped onion
6 oz. can sliced mushrooms
1 cup shredded cheddar cheese -- (sharp)
1 cup shredded Co-Jack cheese

8 eggs -- slightly beaten
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon dry mustard
black pepper -- to taste

Preheat oven to 350°F.

Cook and crumble sausage.

As liquid begins to appear, add green pepper and onion to soften.

Add the sliced mushrooms near the end of the cooking time.

Drain sausage mixture.

In a med. bowl, combine sausage mixture with the cheese, reserving a 1/2 cup of the cheese.

Combine beaten eggs with the remaining ingredients, except reserved cheese.

Spray 8 X 12 glass baking dish with Pam and layer meat mixture evenly on bottom.

Pour egg mixture over the top, making sure to fully cover the first layer.

Sprinkle remaining cheese over top.

Bake for 40 minutes.

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Per Serving (excluding unknown items): 531 Calories; 46g Fat (79.1% calories from fat); 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 334mg Cholesterol; 1056mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.

NOTES : About 6 grams of carb per serving. Reheats well in microwave. Individual portions can be frozen. Doubles easily.

To make a spicy version, substitute half the bulk sausage with hot sausage and substitute Pepper jack cheese for the colby jack. It's wonderful!

I eat this during the week every morning. I love it. I make it on Sunday and then just nuke a piece in the AM, throw it in a big mug and eat it on my way to work. Sometimes I even take a piece for lunch too.

How odd, I've done the same thing with hamburger, but never thought to try it with hot sausage (which I love).

Gonna have to give this a try today!!

This is in the oven right now. I'm not a fan of eggs, but this looks like it has enough other stuff to avoid the eggy taste. It smells great!

It sounds really good. As soon as I can have cheese again, I'm going to try it.