We rarely have time for a big breakfast at my house.  But every now and then, I get a craving for eggs and sausage.  That’s when I pull out this recipe and make up a big casserole that I can eat on for several days.  I just stick it in the fridge and cut off a piece in the morning and heat it up.  It’s perfect for a brunch crowd!

• 1/2 lb grated sharp cheddar
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1 cup sour cream
• 1 lb sausage, cooked and drained
• 12 eggs

1. Put cooked sausage in bottom of a greased 9×13 pan and distribute evenly.
2. Cover with half of the cheese and half of the sour cream mixed with half of the seasonings.
3. Beat eggs and pour over casserole evenly.
4. Top with remainder of sour cream and cheese.
5. Bake uncovered for 35-45 minutes at 350 degrees.

This dish serves 12.  It’s high in protein, which was great for me in the initial post-partum days when I really needed that boost.  It’s also high in fat, though.  I have substituted low fat (or fat-free) sour cream and low fat turkey sausage and it doesn’t alter the taste in any major way, but I haven’t tried substituting reduced fat cheese since it doesn’t always melt as well.

Filed under: Food/Recipes, Tasty Tuesday