Bluescreek Farm Meats celebrates 25 years
Egg & sausage casserole
½ lb Pork Sausage
½ Cup Red Onion, Diced
½ Red Pepper, Diced
½ Green Pepper, Diced
8 oz CaJohn’s Salsa (1/2 Jar)
6 Large Eggs
½ Cup Milk
Optional: ¼ Cup Cheese, Shredded 1 – 2 Slices of Bread, 1” Cubed
Caramelize the red onion and peppers with butter, stirring regularly so nothing burns. Cook your pork sausage (breaking it apart in your pan) until it is ¾ of the way cooked (still pink in spots). Choosing the correct sausage is one of the more important choices you may have. Mild Country Sausage –Your traditional breakfast sausage. Autumn Sausage – The mild country sausage with apples, onions, maple syrup, walnuts and more sage. Russian Sausage – Sweet tasting sausage that is sugar free, but has a very festive/holiday feel to it because of the cinnamon. Cajun Andouille Sausage – This sausage is going to give you a big kick of heat as well as a wonderful base of flavor. Mexican Chorizo Sausage – This sausage is going to have a lot of flavor with a touch of heat.
CaJohn’s Salsa (Ohio Proud Member) My favorite salsa to use is CaJohn’s Pineapple Salsa. It has that bit of sweet that you want so you don’t feel the heaviness of the tomatoes but not overly sweet and it goes great with eggs. Pineapple Salsa – Great with sweet or spicy sausage Peach Salsa – Great with sweet or spicy Sausage Black Bean & Corn Salsa – Best with a spicy sausage
Spray your pan with cooking spray. Then layer the following items as evenly as you can in the pan: bread cubes (optional), caramelized onions & peppers, ¾ cooked sausage, 8 oz CaJohn’s Salsa, shredded cheese (optional).
Whisk your eggs and milk together so you have a nice even color. Then poor the combination into the pan, over everything. Use a fork to slightly move things if needed so the egg gets everywhere at the bottom of the pan. You may also need to push down any sausage, salsa or cheese (optional) that are standing above the egg mixture.
Bake @ 350 degrees for 45 min – 1 hour (until golden brown)