“Sausage” Egg Casserole

Sausage Egg Casserole

Entertaining guests takes a lot of preparation and planning.  When having overnight guests, breakfast usually ends up being a quick trip to the store for some unhealthy donuts or pastries.  Breakfast is still considered the most important meal of the day, and should not be an afterthought.  This recipe is a simple dish to prepare the night before and is baked in the morning.  This dish will make your overnight guests feel special and keep them fueled for hours.

When I was growing up my mother would bake this casserole when we had slumber parties or our grandparents were in town.  This is my vegetarian spin on this hearty casserole.  If you have not cooked with soy sausage before, this is a great way to introduce it into your diet.

“Sausage” Egg Casserole

• 8 oz frozen or refrigerated soy sausage crumbles
• 8 oz shredded cheddar cheese
• 6 eggs
• 1/4 tsp dried ground mustard seed
• 2 1/2 c. milk
• 1 tsp salt
• 1 tsp pepper
• 2 tsp red pepper flakes
• 6 slices of bread, cubed
• * 1 green bell pepper, diced
• * 1 red bell pepper, diced
• 2 scallions (green onion), chopped

Directions:

Cook the soy sausage in a dry pan over medium heat until brown and crisp, about 7-10 minutes.  Add the diced bell peppers and cook for 5 minutes.  Remove pan from heat, add the scallions and red pepper flakes.

In a bowl, beat the eggs, milk, salt, pepper and dry mustard together.

Using a 9×12 baking dish, layer the following ingredients: sausage mixture, bread cubes, shredded cheese and egg mixture.  Cover with plastic wrap and refrigerate over night.

The next morning, remove the plastic wrap and bake at 325° for 1 hour.  Remove from the oven and cut into squares or rounds (using a biscuit cutter) and serve.  This is a great weekend breakfast dish even when you’re the only company!

Yield: 10-12 servings

*items from Midwest Vegetarian garden

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