Skillet Breakfast Casserole with quinoa, sausage, eggs, and cheddar
Author: 
Recipe type: Brunch
 
This is a lighter breakfast casserole that's good to eat any time of day!
Ingredients
  • 3 cups of cooked quinoa
  • 1 lb. breakfast sausage
  • 6 eggs
  • 1 cup half and half
  • 1 cup milk
  • 1½ cups of grated sharp white cheddar cheese
  • 1 T fresh sage, chopped
  • pinch of salt
  • Fresh ground pepper
Instructions
  1. Brown sausage in cast iron skillet (or in any oven-proof skillet) until cooked through. Once cooked, take skilled off stove to cool.
  2. Meanwhile, beat eggs in large bowl. Mix in half and half, milk, cheese, spices, and cheese. Once mixed, fold in quinoa until all ingredients are combined.
  3. Once skillet and sausage have cooled, pour in quinoa mixture and mix well.
  4. Cover and place in the fridge overnight.
  5. In the morning, preheat oven to 350 and cook for 30 minutes.
  6. You can just as easily cook this immediately after it's prepped. However, if you allow it to sit overnight, the quinoa absorbs all the milk and flavors of the casserole and it puffs up nicely when cooked.
  7. **Variations
  8. For a sweeter taste, chop 2 leeks, dice half of a peeled apple and throw in with the sausage as it's browning, omit the sage.
  9. For a vegetarian option, omit the meat. Saute chopped onions, bell peppers, and minced garlic in 2 T of olive oil. Once onions are translucent, add a couple big handfuls of spinach or kale and cook until leaves are wilted. Complete steps 2-5. Top with salsa and sour cream before serving.
Recipe by Sense of Taste at https://sensetaste.com/baby-its-cold-outside/