A Year-Round Guide to Franklin and Nantahala

1 pound Neese’s Country Sausage 12 eggs 2 cups milk 1 tablespoon salted butter 1 cup shredded pepper jack cheese 1 teaspoon red pepper flakes ¾ teaspoon salt ½ teaspoon

Madison County Championship Rodeo

1 pound Neese’s Country Sausage 12 eggs 2 cups milk 1 tablespoon salted butter 1 cup shredded pepper jack cheese 1 teaspoon red pepper flakes ¾ teaspoon salt ½ teaspoon

Rosemary and Goat Cheese Strata

1 pound Neese’s Country Sausage 12 eggs 2 cups milk 1 tablespoon salted butter 1 cup shredded pepper jack cheese 1 teaspoon red pepper flakes ¾ teaspoon salt ½ teaspoon

Sausage & Pepper Jack Breakfast Casserole

1 pound Neese’s Country Sausage
12 eggs
2 cups milk
1 tablespoon salted butter
1 cup shredded pepper jack cheese
1 teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon oregano
1 white or yellow onion, chopped
4 garlic cloves, minced
2 slices bread, cubed

Cook sausage and set aside.

Heat oven to 375º. Whisk together eggs, milk, butter, shredded cheese, salt, red pepper flakes, and oregano.

Mix together bread, onion, garlic, and sausage, and spread evenly in a 9 x 13-inch casserole dish. Top with egg mixture and stir.

Bake for 50 to 60 minutes or until eggs have set and the casserole is bubbling.

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This story was published on Dec 15, 2018

Elena Brent Rosemond-Hoerr

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.