Happy Easter. When I was growing up, days like this were spent as lazy days with the family, eating a couple hard-boiled eggs and toast before diving into the Easter candy. I still like to have an easy breakfast on Easter. This year, I decided to put together a make-ahead egg casserole. It was surprisingly simple, though I’d use smaller dishes next time so the portions are smaller.

I have a set of baking dishes that were branded as ramekins, but are actually quite huge. I used two of those for this recipe, but you can use a muffin tin and divide the layers accordingly. This would likely make four or five muffin-size casseroles.

Ingredients
1 Field Roast Mexican Chipotle Sausage, crumbled
1 head of broccoli, chopped
8 eggs, beaten with a pinch of salt
Beecher’s Smoked Flagship Cheese

Preheat oven to 350 degrees F. Spray ramekins with cooking spray, or grease with butter.

Put 1/4 of the crumbled sausage at the bottom of each ramekin. Put half of the broccoli on top of the sausage. Pour half of the eggs in each ramekin. Top with the remainder of the sausage. Bake for 30 minutes, or until eggs are cooked.

Once the casseroles are done, use a knife to separate the casseroles from the sides of the ramekins. Overturn onto a plate and grate some cheese on top. Serve warm.