30 Days of Blogging Dinner: Day 4, went wonderfully. An excellent new recipe, from one of my favourite cookbooks, and an introduction to a new (to me) ingredient.
You probably haven’t may have noticed one distinctive ingredient has never appeared on this blog: mushrooms.
I really don’t like them. Ok, I’ve never really tried them. Fungus?! ew.
But Grant loves them. And apparently, they’re incredibly healthy for you. So I agreed to try mushrooms, for the first time ever.
Unless my mom snuck them into things (spaghetti sauce?) when I was younger. I think she also put in crazy things like celery (another vegetable I have yet to give a fair chance to) 
My willingness to try mushrooms was based on one thing: it would be in a casserole, in which I could hide them. The recipe? An Egg Strata casserole from Eat Shrink and Be Merry, my favorite cookbook. Every single recipe I’ve made (and I’ve made a lot of them) from this book, Grant and I have loved. It’s healthy food that tastes good.
Kind of like a certain blog, no? 
I started out with 1 pound of lean, free-range Chicken Sausage. I bought this Roasted Red Pepper variety from Missing Link at the Calgary Farmer’s Market.
Brown the sausage, then add 1 chopped red pepper.
Add chopped mushroom, and 1/2 chopped medium onion.
Spray a large baking dish with non-stick spray, and top with 8 slices of Ezekiel, or whole-wheat bread (crusts cut off).
Top the bread with the sausage and vegetable mixture.
And 1 C of shredded reduced-fat cheddar.
Can you spot the mushroom piece?
Combine 8 eggs (preferably from happy chickens!)
With 1 can of non-fat evaporated milk, and a pinch of each salt and pepper.
Whisk away!
Pour egg mixture over sausage/bread/cheese. Let sit for a few hours, in the fridge. You could also make this the night before for a fantastic brunch!
Bake at 350* for 40 minutes. Let sit for 5 minutes before serving.
Serve with a drizzle of maple syrup. Hard to believe it’s good for you, isn’t it!?
I couldn’t even taste the mushrooms
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Healthy Red Pepper, Mushroom and Chicken Sausage Egg Strata
Inspired by Eat Shrink and Be Merry
Ingredients
- 1 pound lean Chicken Sausage
- 1 chopped red pepper
- Chopped mushroom
- 1/2 chopped medium onion
- 8 slices of Ezekiel, or whole-wheat bread (crusts cut off)
- 1 C of shredded reduced-fat cheddar
- 8 eggs
- 1 can non-fat evaporated milk
- Salt, Pepper
- Maple Syrup (optional)
Directions
- Brown the sausage, then add red pepper, mushroom and onion.
- Spray a large baking dish with non-stick spray, and top with bread slices.
- Top the bread with the sausage and vegetable mixture, then shredded cheese.
- Combine eggs with 1 evaporated milk, and a pinch of salt and pepper. Whisk to combine.
- Pour egg mixture over sausage/bread/cheese. Let sit for a few hours, in the fridge.
- Bake at 350* for 40 minutes. Let sit for 5 minutes before serving.
- Serve with a drizzle of maple syrup (optional).
This also made fantastic leftovers for breakfast!
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{ 13 comments… read them below or add one }
Very creative! I have never been a fan of mushrooms either, and just recently started to like them.
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Oh wow, that looks really good!
You don’t like mushrooms? Omg, I looooooove mushrooms. They’re so good!
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My goodness – note to self – don’t read your blog hungry…that looks amazing!
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Looks great! I am not a huge mushroom fan but when it is hidden in my food then I can deal
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this looks AWESOME. glad you couldnt taste the mushrooms, but still got the nutritional benefits!
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holy yum! that looks awesome! i LOVE LOVE mushrooms, i would def put extra in
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wow this looks great – especially since I adore mushrooms
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omgggg must make this soon!! it looks amazinggg
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Oh man, I’m so sorry you don’t really like mushrooms. I think they are fabulous!
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That looks great! Kudos to you for trying something outside your comfort zone
I like mushrooms in restaurants and when other people cook them, but I seriously hate cleaning them. Ugh.
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Oh, celery is the least scary of all vegetables. It’s an easy one. Much easier than mushrooms. Oddly enough, the vegetable I can’t stand is bell peppers. I love all other peppers, but I’d rather just leave bell peppers out of everything.
Another winning recipe from you. I am loving this series.
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the recipes in eat, shrink and be merry seem so complicated to me – i wish they had less ingredients! the simpler, the better (IMO)
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That looks so yummy. Thanks for featuring our sausage. Next Time you happen by the booth, please introduce yourself…we have alot of recipes to share. All the best, Mick and Dee from Missing Link.
p.s. The saskatoon berry wild mushroom chicken sausages have the mushrooms already in ‘em! You don’t have to wash and peel.
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