Breakfast Bake

A Breakfast Bake makes for easy, slow morning (or, a quick bite to eat on-the-go!)

INGREDIENTS:

• 1 lb. pork sausage

  • Seasoning: salt, pepper, sage, thyme

• 12 eggs

• ½ C. cottage cheese

• ½ C. sour cream (or, an additional ½ C. cottage cheese)

• ¼ C. almond milk

• 1 tsp. salt

• ½ tsp. pepper

• 1 C. jack cheese block, shredded (or, white gouda)

• 1 C. mushrooms, sliced

**If you don’t have enough eggs, 8-10 eggs still works for this recipe. You will need to remove the milk.

Directions:

• Add seasoning to sausage and cook on medium on an oiled cast iron skillet.

• Remove the cooked sausage from the pan, and set aside.

• Add the mushrooms to the pan, to cook in the leftover oil (you may need to add ½ Tbsp. butter or oil)

• Once mushrooms are cooked through, remove from the heat.

• Mix together all ingredients into one bowl until just combined (add the cooled sausage and mushrooms last)

• Bake in an oiled 9” pie dish for 35-50 minutes at 350.

  • Do not overcook. Keep an eye on the center of the dish. Cook until center is not longer jiggly on top.

  • To prevent over-browning the top, you can place foil over the top of the dish for the last 10 minutes or so.

• Let cool 5 minutes before serving and slicing. Cool completely before storing.

*This dish can be prepped in advance, and sat in the fridge overnight to bake the next morning.
*To freeze pre-baked, cover with plastic wrap and tin foil, then thaw overnight.
*To freeze cooked slices, store in a glass container with a fastened lid.