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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a wonderful egg casserole. The ingredients can be prepared the night before and then quickly assembled and baked in the morning. Serve with a fresh fruit salad or side salad and croissants for a special brunch.Originally from a December 1980 issue of Bon Apetit that featured a Kitchen Brunch Buffet. Ingredients:
1 lb sweet italian sausage, casings removed (or use hot sausage) |
1 tablespoon butter |
8 mushrooms, sliced |
1 medium red onion, diced |
12 eggs, beaten |
1 cup milk |
8 ounces mozzarella cheese, shredded |
2 medium tomatoes, peeled and chopped |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon dried oregano, crumbled |
Directions:
1. Prheat oven to 400 degrees.
2. Generously grease a large ovenproof skillet or large shallow baking dish; set aside.
3. Crumble sausage into skillet and fry over medium heat, stirring constantly, until sausage is no longer pink.
4. Drain well and transfer to large bowl.
5. Wipe out skillet;add butter and melt over medium heat.
6. Add mushrooms and onions and saute until onion is soft but not brown.
7. Stir into sausage.
8. Blend in remaining ingredients, mixing thoroughly.
9. Turn into prepared dish.
10. Bake until knife inserted in center comes out clean, about 30 to 35 minutes.
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