Sausage and Mushroom Egg Casserole

Directions

1. Preheat the oven to 350° F.
2. Spray a 9x13” casserole dish with nonstick cooking spray.
3. Place two sheets of paper towels on a large dinner plate, and set aside.
4. Thinly slice the mushrooms.
5. Set a large skillet over medium-high heat. Place the sausage in the skillet. Cook until browned, about 5-7 minutes, using a rubber spatula to break up the sausage into small pieces as it cooks.
6. Transfer the sausage onto the paper-towel lined dinner plate to drain.
7. Add the butter to skillet and return to the heat. Once melted, add the mushrooms. Cook, stirring occasionally, for 5-6 minutes, until the mushrooms have shrunken and browned.
8. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the sausage, mushrooms, and shredded cheese. Fold with a rubber spatula until the sausage, mushrooms, and cheese are evenly distributed.
9. Pour the mixture into the prepared casserole dish.
10. Transfer the dish to the middle rack of the preheated oven.
11. Bake the casserole for 40-45 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
12. Remove the pan from the oven. Allow the casserole to cool for at least ten minutes before serving.
13. Cut the casserole into squares, or simply transfer to a plate with a large spoon. Serve.