This recipe was just made up as I went along. It's easy, healthy, and very flexible. You can make yours with whatever your family loves. Today I used maple pork sausage and reduced fat cheddar, but yesterday I made it with chicken sausage and 4 cheese blend. I also made a vegetarian version yesterday with spinach, peas, and mozzarella - so YUMMY! The possibilities are endless and you can make it in a 9x13 pan or a muffin tin (baking time will vary). Plus you can make one on the weekend to eat throughout the week. A perfect protein packed breakfast. Enjoy!
The following recipe is for a 9x9 inch pan or a 8x10, original recipe from Sarah
8 medium or large eggs
1 cup 2% milk
salt & pepper to taste
1/4-1/2 cup cheese (I prefer reduced fat cheddar or part skim mozzerella, but you can use anything)
various additions including sausage, bacon, spinach, onions, peppers, peas, etc. Be creative!
Grease the pan with cooking spray. Cook your sausage or bacon, draining on a paper towel. (I have used pre-cooked sausages, like apple gate farms. I heat them in the microwave and slice into rounds. Great alternative with no-mess and I find them to be less greasy.)
|These were from whole foods and too much for this dish - I only used 3 links since they were full sized sausages, not breakfast links.|
|Browning the sausage, then drain it on paper towels to get rid of all the extra grease.|
In a large bowl whisk together eggs and milk. Add salt and pepper to taste, if desired. I didn't add any today because the sausage sort of does that for me and the baby was going to eat this (so the less salt the better). Pour the egg mixture over the toppings.
|whisk eggs & milk|
|pour over toppings|
|It comes out of the oven puffed up, but will settle as it cools - the picture below shows this|
|The finished product - YUMMY!|