From the skillet to the fridge. Just wake up the next morning, pop this sausage and egg casserole into the oven and enjoy.
20 mins
50 mins
Serves 8
1 pkg | Owens Sage Roll Sausage OR Owens Regular Roll Sausage |
4 oz | White Mushrooms, quartered |
1 sm | Red Pepper, diced |
4 oz | Herb Flavored Goat Cheese |
1 1/2 cup | Heavy Cream |
5 | Eggs |
1/2 tsp | Dry Mustard |
1/2 tsp | Salt |
1/2 tsp | Pepper |
1 | In large skillet over medium heat, crumble and cook sausage until browned. Drain on paper towels. |
2 | In same skillet, sauté mushrooms until softened and browned. |
3 | In a 9” deep dish pie pan, place sausage, mushrooms and red pepper. Crumble goat cheese on top. |
4 | In bowl, whisk cream, eggs, mustard, salt and pepper until combined. Pour over sausage mixture in pie pan. Cover and refrigerate overnight. |
5 | In the morning, preheat oven to 325F. |
6 | Uncover pie pan and bake for 50 to 60 minutes until light brown and set in center. |
Calories | 480 |
Total Fat | 43 g |
Saturated Fat | 21 g |
Cholesterol | 215 mg |
Sodium | 580 mg |
Total Carbs | 3 g |
Dietary Fiber | 1 g |
Protein | 43 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.