Easy Breakfast Casserole

When it comes to giving your family something good for breakfast, skip the sugary cereals and grab some farm fresh eggs. This recipe is super simple and the best part is that you can double it and freeze one for later! And this is a great way to get your microgreens in on the side. (sunflower, broccoli & amaranth shown).

• 10 large eggs

• 1 lb sausage patties or links

• 1 cup mushrooms, chopped

• 2 T garlic, minced

• 1/4 onion, minced

• 1/2 cup heavy whipping cream or whole milk

• 2 cups sharp cheddar, grated

In large skillet, sauté sausage, mushrooms, garlic and onion with olive oil until cooked through. Salt & pepper to taste. Drain fat then add mixture to bottom of prepped casserole dish.

Layer cheese on top of sausage mixture.

In separate large bowl, whip eggs and cream together. Salt & pepper to taste. Add desired spices (parsley, dill, onion powder, etc.). Pour eggs over cheese, adding a sprinkle of cheese on top.

Bake at 350 for 45 minutes or freeze for later.

*Inspiration from Laura Shaw’s recipe.