INGREDIENTS

– 1 pound ground pork sausage I used Jimmy Dean
– 8 ounces fresh sliced mushrooms
– 1 large onion chopped
– 1 green pepper chopped
– salt and pepper
– 12 eggs
– 1 cup whipping cream
– 1 pound shredded extra sharp cheddar cheese
– Optional Mushroom Sauce:
– 1 10.5-oz can condensed cream of mushroom soup
– ½ cup milk
– ¼ teaspoon garlic powder

INSTRUCTIONS

1. Lightly grease a 9 x 13 baking dish. Set aside.
2. Brown sausage in a skillet over medium heat. Drain meat. Add mushrooms, onion and green pepper to the same skillet. Stir and cook over medium heat for 6-7 minutes. Add salt and pepper to taste. Remove from heat.
3. Break eggs into baking dish keeping the yolks intact. Do your best to evenly distribute the egg yolks around the pan. Poke a hole in each of the yolks with a toothpick. Pour cream over eggs and top with ½ of cheese.
4. Using a slotted spoon, add sausage mixture to the baking dish. Top with remaining cheese, cover with foil and refrigerate overnight.
5. When ready to bake, preheat oven to 350 degrees. Cook covered for 30 minutes and uncovered for another 30 minutes.
6. Mushroom sauce: Combine soup, milk and garlic powder in a small saucepan and cook until heated through. Add additional milk to reach desired consistency. Season to taste with salt and pepper. Serve with breakfast casserole.

PREP TIME: 8 hours | COOKING TIME: 1 hour | TOTAL TIME: 9 hours | SERVINGS: 12 servings