Recipe Background
This Fireman's Breakfast Bake is ideal for potlucks and can be prepped ahead.
In the middle of a bustling city, my friend Alex was a firefighter who decided to throw a potluck breakfast for the firehouse. As the resident food enthusiast, I took this opportunity to fix something that could fuel a whole team of early risers. Looking through my pantry, I discovered a forgotten can of condensed cream of mushroom soup and knew it was a perfect base for this creation. Fresh mushrooms and green peppers were common finds in my kitchen, making it feel personal and comforting.
On the morning of the potluck, the firehouse was filled with the irresistible aroma of the baking dish. Prepping the night before allowed me a little extra sleep, which everyone appreciated when faced with my chipper demeanor at 6 AM. One chef-y tip: poking a tiny hole in the egg yolks ensures the yolk cooks perfectly without breaking apart, adding a touch of finesse to the rustic vibe of the dish.
After baking, I paired it with a warm mushroom sauce, letting the offerings meld perfectly on the plate. Watching those brave souls savor each bite, laughing and weaving camaraderie into their day, I realized that the Fireman's Breakfast Bake was more than just a recipe. It was a small token of gratitude for those who dedicate themselves to our safety.
Ingredients
For the casserole:
- 1 pound ground pork sausage
- 8 ounces fresh mushrooms sliced
- 1 large onion chopped
- 1 green pepper chopped
- salt to taste
- pepper to taste
- 12 eggs
- 1 cup whipping cream
- 1 pound extra sharp cheddar cheese shredded
For the optional mushroom sauce:
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk plus more, to taste
- 1/4 teaspoon garlic powder
- salt to taste
- pepper to taste
Directions
- Lightly grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the sausage, while crumbling, until browned, about 5-7 minutes. Drain the fat from the skillet.
- Add the mushrooms, the onion, and the green pepper to the sausage and cook, stirring, until tender, about 6-7 minutes.
- Add the salt and the pepper.
- Break the eggs into the prepared baking dish, keeping the yolks intact.
- Poke a hole in each of the yolks with a toothpick.
- Pour the whipping cream over the eggs.
- Top the egg-cream mixture with 1/2 of the cheese.
- Using a slotted spoon, add the sausage mixture to the baking dish.
- Top with the remaining cheese. Cover the baking dish with foil and refrigerate for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake the casserole, covered, for 30 minutes.
- Uncover and bake until bubbly and the cheese is melted, about 30 minutes.
- Combine the cream of mushroom soup, 1/2 cup of the milk, and the garlic powder in a small saucepan.
- Cook over medium heat until heated through, adding the extra milk as needed to reach the desired consistency.
- Season the sauce with the salt and the pepper.
- Serve the casserole with the mushroom sauce.
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