This is easy and delicious. I first had it in 1986 at an Easter Brunch given by a lady named Linda Davee of Morgan County, Indiana. The eggs set up firm and can be cut into squares. There is no bread in the casserole. I don't like egg casseroles with added bread. This dish sets up firm. Leftovers can be reheated on low power in the microwave. To save time on the day of a brunch, the sausage can be browned the previous day and kept in the refrigerator. If sausage is cold, warm cooked sausage slightly on low power in the microwave before making the recipe.
- 2 cups grated or shredded natural Colby Cheese
- 1 cup half and half
- 1/2 teaspoon Lite salt
- 1/4 teaspoon black pepper
- 1 tablespoon prepared yellow mustard (like French's)
- 1 pound high quality pork sausage, such as Bob Evan's savory sage sausage that comes in a vinyl tube in the fresh meat department. Cook the sausage and drain it.
- 12 eggs, slightly beaten in a large mixing bowl
- contents of one or two Vitamin E capsule, added to eggs
- to reduce oxidation of cholesterol in the eggs.
Set out a 13 by 9 inch oblong glass baking dish. Cook the sausage in a skillet. Drain off the fat. Blot excess fat from cooked sausage with paper towels.
2. Sprinkle the shredded cheese onto the bottom of the glass baking dish. Preheat the oven to 325 (not 350).
3. Put the salt, pepper and mustard into the half and half. Pour half of the cream on top of the cheese.
4. Sprinkle the cooked sausage into the glass pan.
5. Pour the slightly beaten dozen eggs over the cooked sausage.
6. Pour remaining cream (half and half) over the eggs.
7. Bake uncovered at 325 degrees Fahrenheit for 40 minutes.
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Source: Private individual's Easter Brunch
Submitted By: Cyndy (Hodges) Shreffler
Linda Davee's Easter Egg Casserole