BREAKFAST SAUSAGE CASSEROLE

Difficulty: Medium

Prep time: Less than 20 minutes

Bake time: Less than 30 minutes

Seasonal note: Use locally grown bell peppers in the summer and fall months

Makes: 6 to 7 servings

Special tools needed: 13 x 9-inch casserole dish

- 1 tablespoon olive oil

- 1 pound breakfast sausage, casings removed

- 1 green or red bell pepper, cored, seeded, and diced

- 1/2 cup grated cheddar or swiss cheese

- 12 eggs

- 1/8 to 1/4 teaspoon salt

- Ground black pepper, to taste

1. Preheat the oven to 350°F. 

2. In a medium sauté pan, heat the olive oil over medium heat. Add the sausage and cook while breaking up the meat with a spatula. 

3. When the sausage is almost brown, throw the diced bell pepper into the pan and continue to cook while breaking up the sausage for another 2 to 3 minutes, or until it is cooked all the way through and no longer pink. Drain the oil from the pan and discard. 

4. Transfer the mixture to the bottom of an ungreased casserole dish. Be sure to spread out the sausage mixture for even coverage. Sprinkle with the grated cheese. 

5. Crack the 12 whole eggs (not beaten) into two rows on top of the sausage mixture and season with the salt and pepper. 

6. Bake for about 25 minutes or until the eggs are cooked to the desired consistency. Serve warm. 

Make-ahead note: The sausage, bell peppers, and cheese can be assembled and stored in the fridge the night before. The next morning, simply crack the 12 eggs on top, season with salt and pepper, and add an extra 5 to 10 minutes to the baking time. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014