We’ve been lax on egg consumption, and even though the hens aren’t laying as many eggs, the numbers are still building up. Egg casserole to the rescue!

Ingredients:

• 1 lb Hot sausage (ground)
• 12 small eggs (or 10 large eggs)
• 1 cup milk
• 1 cup shredded cheese (I used a Mexican blend)
• 3 Stoplight bell peppers (yellow, red, orange)
• 1 medium onion
• 3 cloves of garlic
• Salt and pepper

Cook sausage on medium heat, use a spatula to break the sausage into small pieces as it cooks. Whisk the eggs in a large bowl, add milk and cheese and stir to combine. Chop the garlic and onion. Wash and chop the peppers. Cook vegetables with sausage until onions are translucent. Mix sausage, vegetables, and egg mixture. Grease a 9”x13” pan and pour in combined ingredients. Bake at 375 degrees F for 45 minutes. Reheats well!