During the Christmas holiday, I assembled quite a few casseroles to feed the army of family members that were home for the holidays. Many of these recipes had their fair share of carbohydrates nestled throughout. I, on the other hand, try to watch my carb intake as I always seem to have severe migraines when I consume refined sugar and loads of carbs. This recipe is quite simple to assemble and chocked with flavor. A bit of Frank’s hot sauce added to the egg mixture is a welcome addition to the recipe. A few teaspoons add a hint of flavor. If you like a spicy egg dish, feel free to kick up the heat by doubling or tripling the sauce. One other trick, try to seed and core the tomatoes before dicing them. This helps eliminate a soupy casserole.
The serving sized squares are compact and great as leftovers. Super for breakfast lunch or dinner. Serve along side a cup of yogurt with granola, a field greens salad, or a few hash browned potatoes.
Farm House Breakfast Squares
1 pound breakfast sausage
12 large eggs
½ cup heavy cream or half & half
1 ½ cups cheddar cheese
2 teaspoons hot sauce
1 medium green pepper, diced
½ cup onion, chopped finely
1 medium tomato, seeded and cored
In a skillet over medium-high heat, cook the breakfast sausage for about 10 minutes, breaking apart with a spatula, until fully browned. Drain and set aside.
Meanwhile, preheat the oven to 350 degrees. Grease a 13×9” baking dish, set aside.
In a large bowl, whisk together the eggs, half & half, and hot sauce. Add the pepper, onion, tomato, and cheese; whisk thoroughly. If desired, set aside a few veggies and a bit of cheese for garnish.
Pour the egg mixture into prepared pan. Sprinkle cooked sausage evenly over egg mixture distributing all ingredients. Bake for approximately 30-35 minutes or until center is set. Cool slightly and cut into serving sized squares.
Optional: Garnish with a bit of cheese and leftover chopped veggies. Salt/pepper to taste.
