Since our chickens have been laying wonderfully the last couple months, we have tons of fresh, organic, free range eggs at our fingertips. We get roughly 4-6 a day, so that’s about 3 dozen a week. We originally thought that would be way too many eggs for our family of 4 but we have been using them pretty easily. Especially once I really start cooking again and am no longer sick, I am sure I will use a lot more in baking.
I brought this casserole to a military wives meeting I attend at my church. You can’t go wrong with the basics. There is no unhealthy pie crust like a quiche, bread soaked in the eggs, or a bag f frozen hash browns like many other egg casseroles have. Just a thin layer of seasoned potatoes at the bottom for a crust.
Sausage, Egg, and Veggie Casserole
serves 6 (or cut into 10-12 smaller slices for a gathering)
1/2 lb breakfast sausage
1 cup milk
1 large potato, sliced thin + 1 tsp olive oil + salt and pepper to taste.
1 small tomato, diced
1 green onion, diced
2 cups fresh spinach, chopped
1/4 tsp salt
1/8 tsp pepper
3/4 cup freshly grated cheddar cheese
Thinly slice potatoes with a mandolin or knife. Toss in olive oil and sprinkle with salt and pepper. Line bottom of a 9 X 13 pan. Bake at 350 for 15 minutes.
While potatoes are cooking, brown breakfast sausage. Drain fat if you used a higher fat meat.
Beat eggs in bowl. Add milk, tomato, onion, spinach, salt, and peppers. Mix in sausage.
Take potatoes out of oven. Pour egg and sausage mixture on top of potato layer. Sprinkle cheese on top.
Bake 25-30 minutes more or until eggs are set.
Nutritional Information (based on 6 servings):
Fat: 23 g
Sodium: 600 mg (25%)
Carbohydrates: 14.5 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 24 g