Sausage and Egg Make-Ahead Breakfast Casserole

We get a lot of eggs from our chickens so we’re constantly looking for new ways to incorporate them into our meals.  Several years ago, my sister-in-law, Amy, shared a breakfast casserole recipe with me that has become one of our favorites, #1 because it tastes so good and #2 because it uses up a bunch of eggs all at once.  We eat it for breakfast and often as supper.  One of the other enjoyable things about it is that you can make it ahead of time and stick it in the fridge until you’re ready to bake it.  You can also do some seriously great substitutions here to move away from the pre-packaged products by using 1 pound of homemade Deer/Venison Sausage; 1/2 cup of cubed, cooked potatoes mixed into approximately 2 cups of homemade flour gravy (instead of the two cans soup and 3/4 cup milk); and top it with homemade mozzarella or farmstead cheddar.  You could almost make this dish with only things that you have grown, hunted, raised and milked yourself.   Now, that’s something to get excited about!

• 1 lb Jimmy Dean Sausage with sage
• 2 cans Cream of Potato soup
• 9 Eggs
• 3/4 Cup Milk
• 1/4 teaspoon ground Black Pepper
• 1 Cup Shredded Cheddar Cheese

Cook and drain sausage.

Stir in soup.

In separate bowl, mix:  milk, eggs & pepper.

Stir into sausage and soup mixture.

Pour into greased 11×7 pan, sprinkle with cheese and bake, uncovered, for 40-45 minutes at 375 degrees.