Recipe of the Week

Egg & Sausage Breakfast Casserole


  • 1 pound organic sausage 
  • 1 onion (chopped)
  • 1 large can mushrooms 
  • 1 large can organic diced tomatoes (drained)
  • 1 block (8 ounce) cream cheese
  • 1 8 ounce package shredded cheese
  • 1 dozen free range eggs

Directions: 

  1. Brown sausage and onion in a skillet
  2. Add in cream cheese.  Cook until cream cheese is "melted" in sausage and onion mixture
  3. Slightly beat one dozen eggs. Set aside
  4. Grease 9x13 casserole dish
  5. Spread sausage mixture along the bottom 
  6. Layer over sausage mixture-mushrooms, diced tomatoes (drained), & dozen eggs
  7. Cook 350 degrees for 30 minutes or until eggs are no longer "jiggly"
  8. Remove casserole from oven.  Add shredded cheese.  Return casserole dish to oven. 
  9. Bake about 5 minutes or until cheese is melted.
  10. Serve with sour cream