Sausage and Cheese Egg Bake with Veggies

After last night, we had some leftover Cumberland sausage, Cheshire cheese, kale, and mushrooms, so those were destined to become features of tonight’s dinner again. But, it wasn’t quite enough to make a full meal, so after my wife and I finished hiking from Llyn Ogwen up through Devil’s Kitchen and then to Glyder Fawr and Glyder Fach, we stopped for some farm fresh Welsh eggs (no word of a lie, the shells still had a few feathers stuck on them!), and we were in business to replenish our energy for the day.

That said, this is still a highly customizable meal, as you can use any type of meat or cheese you like, and you can swap in our out vegetables to meet your tastes. We paired it with toast and blueberry conserve, but it would also go very well with Rosti, Home Fries, Roasted Baby Potatoes, or steamed veggies.

Time: 45-60 Minutes (Hard to give exact times on this one because I had a little miscalculation error with water)

Ingredients:

  • Eggs (I used 6)
  • Milk
  • Sausage/meat of your choice (I used raw Cumberland sausage)
  • Veggies of your choice (I used Kale and mushrooms)
  • Cheese of your choice (I used Cheshire, and I recommend a salty/crumbly cheese that melts decently)

Method:

  • Preheat your oven to 350 degrees F (180 degress C), and start heating some oil or butter in a Dutch oven on your stove top.
  • When your pan is hot, either squeeze your sausage out of the casing into the pan, and fry it up as ground meat, or slice it into rounds, and pan fry those.
  • When your sausage is nearly finished cooking and starting to brown, add your kale and mushrooms along with a (little bit) of water, and stir until the kale cooks down.
  • While the kale is cooking down, whisk your eggs together in a bowl, and add your milk.
  • When the meat/veggie combo is done, pour in your eggs, and add your cheese.
  • Bake in the oven until firm (Works best without the lid on since eggs are so liquidy, and you want dry heat to get in).
  • Plate, devour, and enjoy!

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