Fireman's Overnight Breakfast Casserole

• Gluten free

• Meat

  • 1 lb Ground pork sausage

• Produce

  • 1/4 tsp Garlic powder
  • 1 Green pepper
  • 8 oz Mushrooms, fresh
  • 1 Onion, large

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 lb Cheddar cheese, sharp
  • 1/2 cup Milk
  • 1 cup Whipping cream

Found on garnishwithlemon.com

Ingredients

• 1 pound ground pork sausage (I used Jimmy Dean)
• 8 ounces fresh sliced mushrooms
• 1 large onion, chopped
• 1 green pepper, chopped
• salt and pepper
• 12 eggs
• 1 cup whipping cream
• 1 pound shredded extra sharp cheddar cheese
• 10.5 ounces condensed cream of mushroom soup (either canned or homemade. Try making your own with this great recipe from our friend, Ali)
• 1/2 cup milk
• 1/4 teaspoon garlic powder

Directions

• Lightly grease a 9 x 13 baking dish. Set aside.
• Brown sausage in a skillet over medium heat. Drain meat. Add mushrooms, onion and green pepper to the same skillet. Stir and cook over medium heat for 6-7 minutes. Return meat to the pan, stir to combine and add salt and pepper to taste. Remove from heat.
• Break eggs into baking dish keeping the yolks intact. Do your best to evenly distribute the egg yolks around the pan. Poke a hole in each of the yolks with a toothpick. Pour cream over eggs and top with 1/2 of cheese.
• Using a slotted spoon, add sausage mixture to the baking dish. Top with remaining cheese, cover with foil and refrigerate overnight.
• When ready to bake, preheat oven to 350 degrees. Cook covered for 30 minutes and uncovered for another 30 minutes.
• Combine soup, milk and garlic powder in a small saucepan and cook until heated through. Add additional milk to reach desired consistency. Season to taste with salt and pepper. Serve with breakfast casserole.