Egg, Mushroom & Sausage Breakfast Bake

Brilliant Breakfast Bake 

(Egg, Mushroom & Sausage Breakfast Bake)

Serves 6 (or, serves ONE, 6 times)

 

1 Tbs. Kerrygold Irish butter 
12 pastured eggs
salt and pepper
1 cup shredded Swiss cheese
1 lb. pastured pork morning sausage – a little sage in this sausage highlights the Swiss and mushroom flavors – if your sausage doesn’t have it, make sure you sprinkle some sage goodness into the mix)
1 cup sliced mushrooms

 

Preheat the oven to 350 degrees. 
While the oven heats, brown the sausage in a large skillet over medium heat, breaking into small pieces. Once cooked, transfer to a large mixing bowl. 

Using the remaining sausage fat, add the mushrooms to the skillet and fry until crispy and golden. 

Crack the 12 eggs and whisk together with the cooked sausage. Season with plenty of salt and pepper. Stir in shredded cheese. 

Melt the butter in the bottom of a round casserole dish, swirling to distribute evenly.

Gently pour in the seasoned egg and sausage mixture.

Top with fried mushrooms.

Bake 35-45 minutes. Remove from oven and allow the bake to cool and completely set.

 

Serve cold or reheated.