Nobody will probably ever know how this dish came to be called a Firefighter’s Breakfast. Oh, and don’t call them “firemen.” Firemen work on trains taking care of fuels. Firefighters are the ones who risk their lives to rescue you. Or your kitten.
While ease of preparation is important, flavor is what makes this dish appealing. It is packed with both hearty protein and luscious flavors: sausage, cheese, eggs, mushrooms, green pepper, onion and just a touch of garlic.
To top it off, there is a decadent mushroom sauce. This may seem like a bit too much and not really necessary, but you have to try it. Then you will appreciate why it is the perfect finishing touch.
INGREDIENTS
For the Casserole
1 pound ground pork sausage (I used Jimmy Dean)
8 ounces fresh sliced mushrooms
1 large onion, chopped
1 green pepper, chopped
Salt and pepper
12 eggs
1 cup whipping cream
1 pound shredded extra sharp cheddar cheese
For the Mushroom Sauce
10.5 ounces condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon garlic powder
DIRECTIONS
For the Casserole
Lightly grease a 9×13 baking dish. Set aside.
Brown sausage in a skillet over medium heat. Drain meat. Add mushrooms, onion and green pepper to the same skillet. Stir and cook over medium heat for 6-7 minutes. Return meat to the pan, stir to combine and add salt and pepper to taste. Remove from heat.
Break eggs into baking dish keeping the yolks intact. Do your best to evenly distribute the egg yolks around the pan. Poke a hole in each of the yolks with a toothpick. Pour cream over eggs and top with 1/2 of cheese.
Using a slotted spoon, add sausage mixture to the baking dish. Top with remaining cheese, cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees F. Cook covered for 30 minutes and uncovered for another 30 minutes.
For the Mushroom Sauce
Combine soup, milk and garlic powder in a small saucepan and cook until heated through. Add additional milk to reach desired consistency. Season to taste with salt and pepper. Serve with breakfast casserole.
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Quick Tip: To make the Mushroom Sauce extra creamy, substitute ½ cup evaporated milk.
Recipe and photo courtesy of Anna at Garnish With Lemon
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