As I have explained before, I don’t eat eggs, but that doesn’t stop me from understanding that a hearty breakfast or brunch is a time to do some sort of egg dish. Recently, we had friends over and one of the invitees has to be especially careful about carbs. I found an adaptable recipe in one of the regional cookbooks we have and while I cannot personally vouch for the dish, there were no leftovers and the other five individuals were complimentary. Now, I also was very careful about spice for the sake of our guests, but it’s a dish you can “kick up” with no problem.

This version serves 4-6 and bakes at 350. Ingredients are: 1 pound of bulk sausage (I use turkey or reduced fat); 1 cup milk (I use 2%); 1 &1/2 cups shredded cheddar (I use 2%); 4 eggs; salt and pepper to taste  and you can add 1 tsp red pepper flakes or several dashes of hot sauce.

Spray or butter a 1 & 1/2 or 2 quart baking dish. Brown the sausage in a skillet and put it into the dish. Lightly beat eggs with milk and add seasonings to the liquid. Pour that over the sausage and top with the cheese. Bake for 30 minutes, but check at 20 minutes. It’s done when the eggs are set and the cheese is bubbly with edges browning.

You can imagine other variations with diced onions, sweet peppers, or mushrooms if you like those because the addition won’t alter the baking time.