Sausage Egg Bake

This recipe is a modification of one I've had for several years.  My original recipe was not made much as it needed to sit over night.  I don't have patience like that.  This one has no bread in it and no reason to sit so it's perfect to make ahead and have all week!

Sausage Egg Bake

INGREDIENTS

• 1lb Sweet Italian Sausage
• 8oz freshly grated Sharp Cheddar Cheese
• 8 whole large Eggs
• 1-2 cups Milk
• Salt and Pepper
• OPTIONAL: Chopped Spinach, Mushrooms, Peppers, Onions

DIRECTIONS

Fry the sausage in a pan until completely done.  This is the time for add-ins if you like.  Mushrooms, spinach, peppers, onions, anything you like!  Let mixture cool.

In a bowl crack 8 large eggs and whisk.  I greatly vary my milk depending on what I feel I need carb-wise that week.  Skim milk is typically what I have in the house and is very high in carbs.  My original recipe calls for 2 cups milk.  I've used 1 cup half and half with 1 cup water.  I've used 1 cup heavy cream.  I've used 1/2 cup heavy cream.  This is a flexible recipe with the milk so do what you need to do.  Add in salt and pepper and whisk all ingredients together.

Add in the freshly grated cheese and the cooled sausage mixture.  Stir to combine.  Pour into a lightly greased 8x8 baking dish.  Bake on 350 degrees for one hour.

This can be served immediately or kept refrigerated up to a week.

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With ALL posted recipes everywhere - track the nutritional content of the ingredients you use.  Add it all up and divide by the number of servings the recipe produces for YOU.  This is the only way to have accurate carb counts and other nutritional information for anything you make!