This egg dish makes a beautiful presentation as the eggs cook whole on top of the casserole and it is easy to spoon each one out to serve.
1 Tablespoon olive oil
1 lb. breakfast sausage
1 red pepper, diced
1 cup grated cheddar cheese
In a medium saute pan, heat the olive oil over medium heat. Add the sausage and cook while breaking up the meat with a spatula. When the sausage is almost brown, add the diced red paper and continue to cook while breaking up the sausage for another 2-3 minutes or until sausage is no longer pink. Drain the oil from the pan. Place the sausage in an ungreased 13″ x 9″ pan, spread evenly over the bottom. Sprinkle with the grated cheese. Crack 12 whole eggs into two rows on top of the sausage mixture and season with salt and pepper. Bake for 25 minutes. Serve warm.
Adapted from 100 Days of Real Food Cookbook