Ingredients:

300 g (about 12 small sausages) breakfast sausages*, casings removed
1 small onion**, chopped
5 medium size mushrooms***, sliced
¼ cups (60 mL) all-purpose flour
¼ tsp (1 mL) EACH salt and pepper
6 eggs
2/3 cups (160 mL) milk, 1% m.f.
1/4 cup (60 mL) chopped fresh parsley
1 Tbsp (15 mL) butter or oil****
1 cup (250 mL) of cheddar cheese, shredded

Instructions:

In a nonstick skillet over medium heat, cook the sausage, onion and mushrooms, breaking up with a
spoon, until the sausage is no longer pink.
Preheat oven to 375⁰F (190⁰C).

Meanwhile, in a large bowl, whisk together flour, salt and pepper. Whisk eggs and milk into dry
ingredients until smooth. Stir in sausage mixture and chopped parsley.

Generously grease an 8-inch (2 L) square baking dish with butter or oil. Pour in the egg mixture then
sprinkle with cheese. Bake in oven until golden and a toothpick inserted in the centre and comes out
clean, about 25-30 minutes

* pork sausage used for recipe analysis
** 125 mL used for recipe analysis
*** white mushrooms used for recipe analysis
**** canola oil used for recipe analysis

Nutrients per serving:

Calories: 356
Carbohydrates: 11 g
Fat: 25 g
Protein: 20 g
Sodium: 666 mg
Fibre: 1 g