Mushroom Sausage Egg Bake is a super easy breakfast / brunch recipe. Also known as Egg casserole, this quick to make baked dish is made without any bread and is gluten free!
Both my husband & I have such tight work schedules these days, that as soon as the weekend comes, we become immovable objects! To our friends who love to ‘seize their days’, go on short trips, run house errands, we say ‘way to go’! But we are more relaxing type people, you know – we love our Netflix, our couch, and are sticklers for our weekend lazy brunches!
I don’t know when, or where, was the concept of brunches invented, but whoever did it was a genius! I mean think about it – someone in the 16th century would have been used to late nights on weekends, and would have always felt incomplete the morning after – waking up late, hungry, disoriented. And then to make two different meals before sundown – oh the horror! And so, the tradition of brunches was born! In fact, I am pretty sure ‘brunch’ in greek stands for ‘food for the lazies’!
Anyway, coming back to the dish I am going to talk about today, here’s one of my favorite brunch recipes – quick, delicious, and gluten-free!
This classic egg bake recipe can be easily put together in a jiffy without much preparation. Just mix all ingredients and bake it in the oven and it’s done. While I have used mushrooms and sausages and some readily available vegetables you can literally put any veggies that you like in this dish and make your own variations of Egg bake.
Mushroom Sausage Egg Bake is a super easy breakfast / brunch recipe. Also known as Egg casserole, this quick to make baked dish is made without any bread and is gluten free!
- 6 eggs whisked
- 1 cup mushrooms diced
- 4 medium sized sausages chopped
- 2 green onions finely chopped
- 1/2 cup bell peppers chopped lengthwise
- 1/4 cup green peas
- 1/2 cup milk
- 1 tbsp cheddar cheese shredded
- 1 tsp oregano powder
- 1/2 tsp pepper to taste
- salt to taste
- 1/2 tsp ghee (or alternatively butter)
- 1/2 tsp paprika powder
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Preheat oven at 350 degrees F or 175 degrees C.
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In a bowl, whisk egg and then add milk, salt, pepper, oregano powder, paprika powder.
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In a skillet, add ghee (or butter) and saute onions, mushrooms, sausages and bell peppers and green peas for 8-10 minutes at medium heat.
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In an oven safe dish, first add the sauteed onions, mushrooms, sausages and bell pepper and green peas. Then add the egg mixture over the sauteed vegetables. At last sprinkle the shredded cheddar cheese evenly.
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Bake this in a an oven for 30-35 minutes. I like the golden crust over the dish so bake it for 5 minutes more.
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Take out of the oven and cut it and serve with homemade bread.
Want to try out some more easy breakfast recipes? Check out avocado egg salad (no mayo)
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