Serves 6

INGREDIENTS

- 1 pound breakfast sausage, cooked and drained
- 6 eggs
- 4 ounces sharp Cheddar cheese, shredded
- 1 teaspoon mustard powder
- 1/2 cup fresh sage
- 1 cup sour cream
- Salt and pepper to taste

PREPARATION

- Preheat oven to 350°F/180 C.

- Crumble sausage in a 9-inch casserole dish.

- Mix eggs, salt, and pepper with dry mustard in a bowl until well blended. Pour mixture over sausage and sprinkle with half the cheese.

- Place several spoons of the sour cream and the sage over casserole. Top with remaining cheese.

- Bake for 30 minutes.

- Cut into wedges and serve warm.