Roasted Red Pepper & Mushroom Egg Casserole

We have chickens....seven of them.  In the winter the amount of eggs we get everyday drops off, so right now we get anywhere from 2-5 eggs a day.  For a family of three, that's a lot of eggs.  Whenever I accumulate too many I give them away to my step-daughter, friends, or co-workers.  Needless to say, sometimes I STILL have too many eggs!  That's when I make egg casseroles for breakfast or crust-less quiches for dinner. 

Here is my latest concoction.  I used apple chicken sausage because I love the sweet & savory combination, however if you are at all iffy about it, just use regular sausage.  Easy, filling and hits the spot on a cold winter morning....like today, it was -8 degrees when I left for work!  Luckily, or maybe not so luckily, my car still started.  Brrrr!!!  My husband, who is not the biggest fan when it comes to liking sweet & savory combinations, tried this and surprised me by saying he really liked it!  Go figure....give it a try and maybe it'll surprise you too!

  
Roasted Red Pepper & Mushroom Egg Casserole 
  
1 cup Montery Jack cheese 
1 tbsp flour    
6 links of apple chicken sausage, cut into small bite-sized pieces
1/2 cup mushrooms, sliced or chopped
1/2 small onion, chopped
1/3 cup roasted red peppers, chopped
1 cup Cheddar cheese
8 eggs
1/2 cup milk

Cook sausage, drain and set aside.   Mean-while, in another small pan, saute the onions and mushrooms in 1 tbsp of butter until onions are translucent, about 20 minutes.  In a medium bowl mix eggs with milk until well blended.  Spread Montery Jack cheese in bottom of greased 9 x 11 (or an 8x8 dish) casserole dish.  Sprinkle the flour over cheese.  Layer sausage, onion & mushroom mixture and roasted red peppers, then pour in the egg mixture.  Sprinkle with Cheddar cheese.  Cover and let set overnight in the fridge for at least 12 hours, longer is fine.  Cook at 350 for about 45 minutes or until eggs are set in the middle.