A Tasty Brunch Casserole

This past Sunday a young friend joined us for brunch after church. We enjoyed this simple egg casserole, fruit and good conversation together. I've served this recipe many times over the years because it has ingredients that are easily prepared in advance, covered and refrigerated until the next day. Then, when we get home from church everything gets layered in the casserole dish, the egg mixture is stirred together and poured over the top and all is ready to bake. The large casserole feeds a crowd, especially when served with fruit and maybe a bread or muffins. For our brunch on Sunday, I cut the recipe in half and served only fruit along side for the three of us. We did have leftovers but, we won't be eating them forever, just one more meal. Blessings...

Recipe:

2 lbs. mild Italian sausage, cooked and drained
4 oz. fresh mushrooms, sliced
1/2 cup sliced green onions (with some tops)
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese (about 8 oz.)
1-1/4 cups buttermilk baking mix
12 eggs
1 cup milk
salt and pepper at table, if needed

1. Layer sausage, mushrooms, green onions, tomatoes and cheese in greased
 9 x 13-inch baking dish.
2. Beat remaining ingredients together with an electric mixer and pour over sausage mixture.
3. Bake uncovered in 350 degree oven until golden and set, about 30 minutes.

Yield: serves 12
Note: If preparing the day before, cook and drain sausage and place in a covered container. Shred cheese and store covered. Prep veggies and store tomatoes separate from mushrooms and onions, covered. The next day, continue recipe as written except the baking time will be about 45 minutes, or a bit longer because all the ingredients have been chilled.
Note: This recipe is easily cut in half to serve 4-5 people. Bake half recipe in an 8 x 8-inch baking dish.
Note: Reheat any leftovers in a covered casserole in a 350 degree oven for about 30 minutes. We think the leftover casserole is wonderful.

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