This is served when you come for brunch at Willowgrove Hill. This dish is prepared the night before and then gets popped in the oven in the morning, so you can spend more time with your guests.
1 lb Willowgrove Hill ground pork sausage
1 small onion, chopped
¾ cup sliced fresh mushrooms
½ cup chopped green pepper
½ tsp salt
¼ tsp freshly ground black pepper
2 Tbsp butter, melted
2 cups shredded cheddar cheese
2/3 cup whipping cream
In a large skillet, cook the sausage, onion, mushroom, and green pepper over medium heat until the meat is no longer pink, then drain. Stir in salt and pepper. Set aside.
Pour butter into an ungreased 9 x 13-inch baking dish, and sprinkle with 1 cup cheese. Beat eggs and pour over cheese. Top with sausage mixture. Pour the cream over the sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate eight hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered, at 325F for 35 to 40 minutes or until set. Let stand for 10 minutes before cutting.
Willowgrove Hill Omega-3 DHA EPA Fast Fact:
Research suggests that Omega-3 EPA and DHA reduce triglyceride levels, which is an independent risk factor for coronary artery disease, and Selenium has an anti-aging effect.
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