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Sausage Egg Casserole
Reviews:
September 19, 2005

Periodically Hubby and I like this type of thing for dinner, so I pretty much divided this recipe by 4 to make 2 good size servings. It was SUPER GOOD, even though I could only refrigerate it for about 3 hours. For my 1/4 recipe I diced 3 oz. of fully cooked Polish sausage and fried it until it was almost done. Then I stirred in 1/2 cup chopped red bell pepper, 3 sliced green onions, and the 2 oz. of mushrooms, and cooked it all until the veggies were tender. I did use 3 eggs, to which I added 2 small squirts of Oriental hot chile sauce. Cut the shredded cheese back to 3-1/2 oz. because I used extra-sharp cheddar. I thinned the flour/butter mixture with a bit of canned chicken broth because I knew the glop of junk I made would never mix into the egg mixture. Baked it (covered) in a glass 8-1/2 by 4-1/2 inch loaf dish for about 40 minutes until the center was set, and then about 10 minutes (uncovered) for it to brown. Do try this with my changes, and you will LOVE it. Not bland at all!!! Thank you, Linda, for sharing the basics of this recipe.

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