My mother made sure when I was growing up that I never forgot where “she” came from!
Being the southern belle that she is (minus the accent) we always had Grandma Lee’s sweet tea, biscuits and honey, and Pepa’s “chicken with substance” on a weekly, if not daily basis.
I remember my friends coming over for dinner on weekday evenings and pounding down the biscuits, banana pudding, etc. You name it, mom can cook it, and cook it well.
Christmas mornings were always filled with our dear friend Trish Brown’s homemade cinnamon rolls, and my mother’s fabulous breakfast casserole.
Much has changed since those days regarding our diets, but my longing for that breakfast casserole has not! Mom, this one’s for you!
This is a great recipe to serve for brunch on the weekends, and re-heat throughout the week.
This recipe will require eggs… and lots of them!
Gather your favorite veggies! Mine happen to include red pepper, onion, zucchini, and mushrooms.
And of course, who could have breakfast casserole without sausage? We buy our sausage from Whole Foods in the meat case! They sell freshly ground Southern raised pork sausage for $4.99/lb. Now that’s hard to beat!
Preheat oven to 350 degrees. Saute:
1 diced red bell pepper
1/2 large diced onion
2 diced zucchinis
1 package of mushrooms
I like to saute my veggies in coconut oil, but feel free to use olive oil! Cook over medium heat until veggies are tender and your onions are translucent.
Remove cooked veggies from skillet and place in a mixing bowl. Use the same pan to fry up 1 lb. of sausage. Once sausage is cooked add your veggies back in. Saute for a couple more minutes and then drain the excess liquid from the pan.
Place your cooked veggies and sausage in a 15 X 10 casserole dish.
Pour the egg mixture over your veggies and sausage.
Bake for 40 – 50 minutes uncovered, or until the center is firm.
Cool for five minutes, and serve!
Enjoy with the ones you love!
My little helper ❤