Egg Muffin Casserole
Servings: 4 people
Equipment
- 1 muffin tin or 9x13 casserole pan
- 1 medium bowl
- 1 knife
- 1 stove top pan
- 1 cutting board
Ingredients
- 8 eggs
- ½ bell pepper
- 1 serrano chili
- ¼ cup finely cut zucchini
- salt
- pepper
- 2 to 4 shoots green onions
- 2 cups sausage
- shredded cheese
Instructions
- Begin by preheating the oven to 375.
- Take the sausage and cook it in the pan on the stove. cook the meat and break it into smaller pieces until the meat is browned and fully cooked.
- Chop the bell peppers, serrano chili, green onions, and zucchini into smaller pieces. I like to dice them into small squares but I make sure to cut the zucchini smaller then the rest so that they are less prominent.
- Crack the eggs into a medium sized bowl.
- Add the chopped veggies to the eggs.
- Using a spoon with holes or a strainer, transfer the sausage to the bowl with the rest of the ingredients. Make sure to drain as much of the grease as you can.
- Add the salt and pepper to the bowl and stir everything together.
- Pour the whole bowl into the casserole pan and sprinkle as much cheese as you would like on top.
- Place the pan into the oven and cook for 25 minutes or until the egg is fully cooked through and not "jiggling" when you move the pan.
- Remove from the oven, cut and serve.
Notes
* You may have to adjust the cooking time based on your oven.
*You can cook this dish in a casserole pan or in a muffin tin. It will not need to cook as long if its a muffin.
*This casserole tastes amazing with any kind of hot sauce. I personally like to use a spicy hot sauce I got from our local farmers market.