by Amanda Thompson

Created on: May 05, 2009

Breakfast is such an important meal and I like to make things that are not only simple to make (I'm not a morning person!), but are also flavorful. I love omelets, egg casseroles and little breakfast bites. One of my favorite breakfast recipes is a casserole.

CHEESY SAUSAGE, BACON AND EGG CASSEROLE

Ingredients:

1 everything bagel

2 tablespoons butter or margarine

1 pound ground spicy sausage

1 small yellow onion, diced

6 slices smoked bacon

1 1/2 cups shredded cheddar cheese

3 eggs

1 cup coconut milk

1 teaspoon Dijon mustard

salt and pepper to taste

Directions:

Preheat oven to 350 degrees Fahrenheit.

Butter or spray with non-stick spray one 8x8 casserole dish.

Tear the bagel into bit-sized pieces and line the bottom of the casserole dish.

Melt butter in medium skillet.

Add onions and saute until tender about 2 minutes.

Add sausage to skillet and cook until sausage is browned.

Drain and spread over bagel pieces.

Add bacon to skillet and cook until crisp.

Drain and cut into 1/2"-1" pieces and sprinkle over bagel/sausage mixture.

Sprinkle cheese on top of bagel/sausage/bacon mixture.

In medium bowl whisk the eggs.

Whisk in coconut milk and Dijon mustard.

Add salt and pepper to egg mixture.

Pour egg mixture evenly over bagel/sausage/bacon/cheese mixture.

Bake at 350 degrees for 35-40 minutes.

Let stand 5 minutes and serve.

I love omelets and nothing makes a good omelet like good ingredients. There are many variations of omelets that can be made and you can put just about anything into them. My personal favorite omelet is a ham, mushroom and cheese omelet.

HAM MUSHROOM AND CHEESE OMELET

Ingredients:

2 eggs

1/2 cup milk

2 tablespoons butter

1 green onion, chopped

1/2 cup sliced mushrooms

1/2 cup cooked ham, diced

1/2 cup shredded cheddar cheese

salt and pepper to taste

Directions:

In medium bowl whisk eggs and milk together.

Melt butter in skillet or omelet pan over medium to medium-high heat.

Add green onion, mushrooms and ham.

Saute until tender about 3 minutes.

Add egg mixture.

Allow to cook until mixture begins to bubble.

Add cheese.

Sprinkle with desired amount of salt and pepper

Gently flip halfway over on pan to form a half-moon shape.

Cook for another minute or two and flip.

Cook until lightly browned.

Remove from heat and serve.

There are many variations to this omelet and you can really get creative with your ingredients.

Learn more about this author, Amanda Thompson.
Click here to send this author comments or questions.