Sausage and Egg Casserole - Recipe

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SAUSAGE AND EGG CASSEROLE

We find this recipe to be much less greasy and heavy than the traditional sausage and egg casserole recipe: less meat and add tomatoes. Chicken or turkey sausage could also be substituted.

1/2 lb. sausage meat (or 8 oz. pkg. uncooked sausage patties)
8 oz. grated medium cheddar cheese
1 cup diced tomatoes
1 dozen eggs
1/3 cup milk
1/4 cup water

Preheat over to 350°F. Grease casserole dish (a shallower dish works better so the eggs cook more evenly).

Brown sausage, breaking sausage into small pieces. Drain fat. Spread sausage evenly in the casserole dish. Add grated cheese and diced tomatoes atop sausage.

In a separate bowl, beat eggs. Add milk and water. Pour mixture into casserole dish.

Bake at 350°F for 30 minutes or until eggs are firm. Season with pepper, to taste.

Submitted by: Jason Smith

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