Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡

We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!

Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.

Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!

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One of our family’s all-time favorite ways to eat our veggies! ♡

These Tex-Mex-inspired roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!

I’m of course partial to making them with my favorite homemade red enchilada sauce, but feel free to use store-bought if you’re looking to save time. I’ve also included make-ahead instructions below if you’d like to make a pan in advance to refrigerate or freeze. And if you would like to make these gluten-free, just grab your favorite corn or gf flour tortillas and you’ll be good to go.

Let’s make a yummy pan of vegetarian enchiladas together!

Roasted Vegetable Enchiladas Recipe | 1-Minute Video

Roasted Vegetable Enchilada Ingredients

Here are a few quick notes about the ingredients you will need to make this vegetarian enchilada recipe:

• Veggies: I used a mix of baby bella mushrooms, bell pepper, cauliflower, red onion, zucchini and sweet potato in the batch shown here, all roughly diced into similarly-sized pieces. But feel free to swap in any other roasting-friendly veggies you have on hand, such as asparagus, broccoli, Brussels sprouts, carrots, corn, eggplant, green beans, leeks, parsnips, potatoes, tomatoes, or yellow squash.
• Beans: I like adding a can of beans to the filling mix for extra protein, usually black beans or pintos, rinsed and drained.
• Cheese: I generally use Mexican-blend shredded cheese for enchiladas, but chihuahua, Monterrey Jack, or pepper jack would be great options too.
• Enchilada sauce: I’m quite partial to my favorite homemade red enchilada sauce, which only takes an extra 15 minutes to make, but store-bought sauce will work great too! (This is my favorite brand of store-bought enchilada sauce.)
• Tortillas: I used whole-wheat flour tortillas for the veggie enchiladas photographed here, but you’re welcome to use any variety of corn or flour tortillas that you love best.
• Garnishes: The more, the merrier! Fresh cilantro, diced avocado, Mexican crema or crumbled cotija cheese would all be delicious toppings for your vegetable enchiladas.

How To Make Enchiladas

Detailed instructions are included in the recipe below, but the quick overview of the process is to simply:

1. Roast the veggies. Dice into more or less evenly-sized pieces, toss with olive oil, season with salt and pepper, and roast until softened.
2. Assemble the enchiladas. Spread some enchilada sauce on the bottom of the pan, roll each tortilla up with filling (enchilada sauce, cheese, beans, roasted veggies), place the enchiladas in the pan and top with extra cheese.
3. Bake. Bake until the cheese is melted and bubbly.
4. Serve. And serve nice and warm, garnished with your favorite toppings.

How To Store Enchiladas

Storing uncooked enchiladas: Uncooked enchiladas (prepared through Step 4) can be refrigerated in a sealed container for up to 3 days, then baked according to recipe instructions. Or you can freeze uncooked enchiladas in a sealed container for up to 3 months, then baked at 350°F in a baking dish covered with foil for 20 minutes, followed by another 20 minutes uncovered until the enchiladas are cooked through.

Storing cooked enchiladas: Leftover cooked enchiladas can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months.

Recipe Variations

Here are a few more delicious variations you’re welcome to try with this roasted vegetable enchilada recipe:

• Make it spicy. Add your favorite hot sauce or finely diced fresh chiles (such as jalapeños or serranos) to the filling.
• Make it gluten-free. Use gluten-free corn of flour tortillas and a gluten-free enchilada sauce.
• Make it vegan. Use your favorite dairy-free shredded cheese to make vegan enchiladas.
• Add greens. Add some chopped fresh spinach or kale to the enchilada filling.
• Use green enchilada sauce: Use my homemade green enchilada sauce (or a store-bought green sauce) in place of the red enchilada sauce.

More Enchilada Recipes!

Looking for more easy enchilada recipes to try? Here are a few of our favorites:

• Chicken Enchiladas
• Beef Enchiladas
• Breakfast Enchiladas
• Mole Enchiladas
• Roasted Cauliflower Enchiladas

Roasted Vegetable Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews

• Prep Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 large enchiladas 1x

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Description

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

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Ingredients

• 1 small zucchini or yellow squash, cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 small red onion, roughly chopped
• 1 small sweet potato, cut into 1/2-inch pieces
• 1 small head cauliflower, cut into small florets
• 8 ounces baby bella mushrooms, quartered
• 2 tablespoons olive oil
• fine sea salt and freshly-ground black pepper
• 1 1/2 cups red enchilada sauce, homemade or store-bought
• 8 whole wheat tortillas
• 1 (15-ounce) can black beans, rinsed and drained
• 3 cups Mexican-blend shredded cheese
• garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

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Instructions

1. Prep oven. Heat oven to 400°F.
2. Roast the veggies. Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.
3. Prep the baking dish. Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.
4. Assemble the enchiladas. Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.
5. Bake. Bake for 20 minutes until the cheese is melted and bubbly.
6. Serve. Serve immediately, garnished with your desired toppings, and enjoy!

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Raise your hand if you grew up eating tuna casserole! ♡

This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I love turning to this time of year when we’re craving some warm and cozy casserole comfort food. (Forever and always a Midwesterner at heart, right?)

Three decades ago, we always used to make tuna noodle casserole from a box or with the help of some canned cream of mushroom soup. But it’s actually incredibly simple to make homemade tuna casserole completely from scratch, which gives us the chance to also toss in lots of fresh veggies and lighten up the creamy sauce a bit. If needed, you can also easily adapt this recipe to be gluten-free too.

I will say that prefer to just serve this pasta “casserole” straight out of the pan nowadays, topped with a generous sprinkling of toasted Panko breadcrumbs, rather than baked the traditional extra 20 minutes in the oven. (Why overcook the pasta when it can be served perfectly al dente with with a melty cheddar cream sauce?) And while I made this batch with the traditional mushrooms, carrots and peas, this recipe would welcome just about any leftover veggies that you happen to have sitting in your crisper drawer.

Let’s make some modern tuna casserole!

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One of my longtime favorite recipes to whip up for a big dinner party, wrap up in a casserole dish to bring to friends, or bake up on a regular old weeknight here with just the three of us — say hello to my favorite beef enchiladas! ♡

These delicious Tex-Mex-inspired enchiladas are loaded up with with tender ground beef (or we often make ours nowadays with plant-based meat), green chiles, onion, garlic, beans, cheese, your choice of tortillas, and my favorite red enchilada sauce. And when baked to warm and melty perfection, then served up with a few slices of avocado and perhaps a sprinkling of fresh cilantro and crumbled cotija, I can tell you — after a decade plus of serving these enchiladas to loved ones — that they are always, always such a hit.

They’re perfect for prepping ahead of time, making this recipe a great option for easy entertaining or popping in the oven after a long day of work. And they can also easily be made gluten-free with corn tortillas and my homemade sauce, if you’d like.

I’ve made this beef enchiladas recipe more times than I can count and know we’ll certainly be enjoying it in our house for many years to come. So if you have yet to give it a try, it’s time!

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Move over, canned creamy soup, frozen green beans, and packaged fried onions.

This modern homemade green bean casserole recipe is made entirely from scratch and tastes a million times better than the retro casserole full of processed ingredients. And it is my hands-down fave. ♡♡♡

For too many years, I always passed on the green bean casserole at Thanksgiving because it was so mushy, bland and boring. But as it turns out, when homemade green bean casserole is well-seasoned and made with better ingredients, it comes to life and tastes SO fresh and flavorful. And it’s still quite simple to make!

Instead of soggy frozen green beans, fresh green beans are the star of the show here, which are ever-so-briefly cooked in order to preserve their crisp texture and bright flavor. Instead of canned cream of mushroom soup, fresh mushrooms are sautéed and folded into a lightened-up creamy Alfredo sauce. And instead of dry, packaged, palm-oil-fried onions, fresh red onion is sautéed with crispy panko breadcrumbs, which toast to golden perfection as the casserole bakes.

Together, all of these ingredients combine to make a casserole that is legit delicious and anything but boring. I make it every Thanksgiving, and friends and family all agree that it’s the best!

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It’s that time of year when zucchini is about to be overflowing gardens, farmers markets and CSAs everywhere. So I say…

…let’s put it to use in this zucchini enchilada casserole! ♡

This recipe is a riff on my favorite Tex-Mex-inspired chicken enchilada casserole recipe that I’ve made millions of times. But instead of using tortillas to stack those delicious layers upon layers of enchilada fillings, we’ll use long zucchini slices instead, which are quick and easy to make with a basic vegetable peeler or a knife. (Or if you happen to own a mandoline, this would be the perfect recipe to use it too!)

As with any of my enchilada recipes, the filling ingredients in this casserole are completely up to you. You can choose to add chicken, beef, pork, chorizo, or keep the casserole completely vegetarian. If you happen to have some cooked rice, quinoa, farro on hand, I love adding in a few cups to this casserole to make it a bit more hearty and also soak up any of the excess water that is released by the zucchini during cooking. And of course, feel free to chop up whatever leftover veggies happen to be hanging out in your crisper drawer to add those into the filling too! I just highly recommend making one of my homemade enchilada sauces (either red or green) to season this casserole. They are both incredibly delicious and only require a few extra minutes to prep.

The other great thing about this casserole is that it makes a big batch, making this one perfect to serve to a crowd or to create some excellent leftovers for the week ahead. So round up your favorite enchilada ingredients and slice some zucchini, and let’s make this casserole!

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For those years (oh hey, 2020) when you might not be feeling up for cooking your usual dozen Thanksgiving dishes — or those days any other time of the year when you find yourself craving those nostalgic holiday flavors — I have a fun and simple new recipe for you to try.

Meet my All-In-One Thanksgiving Casserole. ♡

It’s basically exactly what it sounds like — a cozy, hearty, festive casserole that celebrates everyone’s favorite Thanksgiving dishes. It is made with a classic mix of turkey (or you can choose to use chicken or omit the meat entirely), herbed sourdough stuffing, sweet potatoes, green beans and dried cranberries. Then while the casserole bakes up to hot and golden perfection in the oven, I recommend whipping up a quick batch of mushroom gravy (or whatever kind of gravy you love best) to drizzle generously atop each serving. And in just a small fraction of the time it usually takes to prepare your Thanksgiving dinner, a beautiful and delicious bowl of this Thanksgiving casserole will yours to enjoy in no time!

As we all know from years and years of piling our plates high on Thanksgiving, the brilliance of these traditional dishes is that their flavors all pair perfectly together already. So, you know, just think of this casserole as that colorful plate already deliciously overlapping and ready to go!

As always, feel free to play around with this recipe too and make whatever ingredient substitutions sound best. (For example, you could swap in all sorts of other veggies, or make a few easy changes to make the casserole gluten-free or vegetarian.)  Or if you happen to be making this casserole after Thanksgiving, you can also use the recipe as a guide for how to turn those leftovers into a delicious casserole too.

Bottom line, anytime you find yourself craving those nostalgic flavors of Thanksgiving…but maybe don’t want to spend the entire day doing the usual Thanksgiving cooking marathon…this casserole is here for you, friends. ♡♡♡

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Move over, marshmallows.

Since sweet potatoes are already naturally plenty sweet on their own, I decided go the savory route with my sweet potato casserole recipe this Thanksgiving. You know, in hopes of actually making this holiday fave taste more like a healthy side dish, versus a marshmallow-laden sugar-bomb of a dessert.

So, inspired by the seasoning in my favorite sweet potato fries, I decided to skip the usual cinnamon and sugar in the sweet potato filling, and added in lots of savory fresh garlic, smoky paprika, and creamy butter instead. In place of the usual gooey marshmallow topping, I opted for a sweet-and-savory crunchy layer of rosemary maple walnuts too. (Which, for the record, have also become my new favorite snack to toast up on their own — irresistible!)  Finally, once the sweet potato casserole came out of the oven, I finished it off with a sprinkle of fresh chives and a few generous twists of freshly-cracked black pepper.

And now I can’t stop asking — where has a savory sweet potato casserole been all my life?! ♡

Seriously. At least in my humble opinion, the more savory version of this dish is far more interesting and well-balanced and enjoyable than the old marshmallow version. It’s also wonderfully free of processed ingredients and naturally gluten-free (plus it can also be made vegan) to boot. And while it would of course be a refreshing modern addition to any Thanksgiving meal, this savory sweet potato casserole recipe is simple and versatile enough to be enjoyed as a healthy side dish any night of the year. It’s just so good.

So if you also happen to be in the mood for a new spin on the classic this year, ditch those processed marshmallows and give this healthier savory sweet potato casserole a try. I really think you’re going to love it!

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Raise your hand if you grew up eating broccoli chicken casserole! Make that two hands if yours always included a can of cream of mushroom soup! Ah, what can we say, it’s what all of the cool kids were doing back in the 80s. ♡  For those of you who still crave a good throwback chicken casserole every now and then nowadays, I have a modern version today that I think you are going to love.

Meet my 100%-from-scratch, lightened-up, still-ultra-creamy-and-cheesy, comforting chicken and broccoli casserole recipe!

It’s made with all of the classic components from the broccoli chicken casserole recipes of my childhood, just freshened up a bit to bring us into 2019. We’re talking lots and lots of broccoli (you can use fresh or frozen), tender chicken (feel free to use a rotisserie as a shortcut), your choice of pasta (I used whole-wheat, but any kind will do), and lots of sharp cheddar cheese (get the good stuff!). Then in lieu of canned cream of mushroom soup, this broccoli chicken casserole recipe features an easy homemade creamy mushroom sauce instead, made with lots of fresh mushrooms and zesty seasonings to ensure that this casserole is anything but bland.

It’s modern, creamy, cozy comfort food at its best. And get ready, because it disappears in a flash.

Let’s make some chicken casserole!

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You guys, I have made a lot of breakfast casserole recipes in my life. But I’ve gotta say — this one is my hands-down favorite to date.

Meet the most AMAZING Mexican breakfast casserole! ♡

It’s basically a breakfast-y version of my favorite enchilada casserole, piled high with the most flavorful, healthy-yet-hearty, guaranteed-sure-to-please-a-crowd ingredients a breakfast casserole could ask for. We’re talkin’ lots of zesty sausage (or chorizo or vegan sausage), a few quickly-sautéed veggies, lots of protein-packed eggs, shredded Mexi cheese, your choice of red or green salsa, soft corn tortillas (or crumbled tortilla chips), and of course, loads of fresh garnishes on top. Because when it comes to casserole toppings, you know that I’m always on Team More-Is-More.

The other huge bonus about this breakfast casserole recipe?! It’s surprisingly quick and easy to make. Just sauté your sausage and veggies, layer up all of your ingredients in a baking dish, cover, cook, and enjoy. Also, if you don’t want to wake up extra-early to make breakfast (who does?!), this casserole can easily be prepped up to one day in advance, so that all you have to do is wake up and pop it in the oven before breakfast.

I’m telling you — this one is a total winner and is sure to get your day off to the most delicious start. So round up your ingredients and let’s do this.

Amazing Mexican Breakfast Casserole Recipe | 1-Minute Video

Mexican Breakfast Casserole Ingredients:

Alright, let’s talk ingredients! To make this easy breakfast casserole recipe, you will need the following:

• Sausage: Whatever kind you prefer — good-quality Mexican chorizo, breakfast sausage, Italian sausage, vegan sausage (this one‘s my fave), or whatever you love best. Or if you don’t want to make a sausage breakfast casserole, you could opt instead to make a breakfast casserole with bacon or chicken. Or just omit the meat entirely.
• Veggies: Just a diced onion, poblano (or green bell) pepper, garlic, and corn.
• Salsa: I used a jar of green salsa for the photos here, which I loved. But any kind of store-bought or homemade red or green salsa should work great!
• Beans: One can of black or pinto beans.
• Seasonings: Just a bit of ground cumin, salt and pepper for extra flavor.
• Eggs: Yep, a dozen! Plus a little milk (any kind) mixed in to make them nice and creamy.
• Tortillas: I would recommend using soft corn tortillas. But you could also sub in flour tortillas or crumbled corn tortilla chips. Or if you want to go a totally different route, you could sub in a few cups of shredded potatoes in their place to make a hashbrown breakfast casserole.
• Cheese: I recommend taking the easy route and just buying a shredded Mexican-blend cheese (or PepperJack or even just cheddar).
• Toppings: Finally, I recommend adding on as many fresh toppings as possible! Some of my favorites include diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese.

How To Make A Breakfast Casserole:

To make this Mexican breakfast casserole, simply:

1. Sauté the sausage and veggies. Brown the sausage, then sauté the veggies until softened.
2. Stir in the rest of the sausage mixture. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until combined.
3. Prep the egg mixture. In a separate bowl, whisk together the eggs and milk until combined.
4. Layer, layer, layer! In a greased 9 x 13-inch baking dish, evenly layer:
   • Half of the tortillas, half of the sausage mixture, half of the egg mixture, half of the shredded cheese.
   • Then repeat with the second half of the tortillas, half of the sausage mixture, half of the egg mixture, half of the shredded cheese.
5. Bake. Cover with foil and bake for 45-50 minutes or so, until the center of the casserole is cooked through and no longer jiggly. Transfer to a wire baking rack and let cool for 10 minutes.
6. Serve. Then sprinkle on lots of your favorite toppings, slice, serve and enjoy!

(See full detailed cooking instructions below.)

Make-Ahead Breakfast Casserole Instructions:

As I mentioned above, this recipe works well as an overnight breakfast casserole recipe too! To prep your casserole ahead of time, complete steps 1-4 listed above. Then cover the (unbaked) casserole with foil and refrigerate for up to 24 hours. Once you’re ready to bake the casserole, remove it from the fridge and let it warm up to room temperature for ideally at least 30 minutes. Then bake as directed.

Freezer Breakfast Casserole Instructions:

If you would like to freeze the casserole, complete steps 1-4 listed above. Then place a layer of plastic wrap directly on top of the the casserole, so that covers the whole surface area. Cover the top of the baking dish securely with foil. Then freeze for up to 3 months. Once you’re ready to bake the casserole, allow it to thaw in the refrigerator overnight. Then remove it from the fridge and let it warm up to room temperature for ideally at least 30 minutes. Then bake as directed.

Possible Variations:

The options for customizing this breakfast egg casserole are endless! For example, feel free to:

• Make it vegetarian: Either use vegetarian/vegan sausage or sauté an 8-ounce carton of baby bella mushrooms to add in place of the sausage.
• Make it spicier. Feel free to either use a spicier salsa, add a diced jalapeño or serrano chile to the veggie sauté, or add a few shakes of hot sauce to the veggie sauté to give this casserole more of a kick.
• Make it smokier: Add a diced chipotle chili and a teaspoon of adobo sauce (or 1 teaspoon chipotle chili powder) to the sausage mixture for a smokier breakfast casserole.
• Make it healthier. If you would like to make a more healthy breakfast casserole, I recommend using part-skim cheese and either ground chicken sausage or vegan sausage.
• Use hash browns: If you would like to make this more of a breakfast potato casserole, feel free to sub in a few cups of shredded hash browns in place of the tortillas. You can either use store-bought frozen hash browns (which you would need to thaw before adding to the casserole). Or you could shred a few potatoes with a grater by hand.

More Breakfast Casserole Recipes:

Interested in more easy breakfast casserole recipes? Here are a few of my faves:

• Easy Cheesy Breakfast Casserole
• Cozy Autumn Breakfast Casserole
• Spring Vegetable Egg Casserole

Amazing Mexican Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x

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Description

This amazing Mexican breakfast casserole recipe is loaded up with the most flavorful ingredients, it’s naturally gluten-free (and can also be made vegetarian), it’s easy to make ahead the day beforehand, and most of all, it’s just ridiculously delicious!

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Ingredients

• 1.25 pounds ground sausage* or Mexican chorizo
• 1 small white onion, peeled and diced
• 1 poblano or green bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 (15-ounce) jar red or green salsa (approx. 2 cups)
• 1 (15-ounce) can black or pinto beans, rinsed and drained
• 2/3 cup whole-kernel corn, frozen or canned
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 12 large eggs
• 1/3 cup milk
• 8 corn tortillas, halved
• 3 cups shredded Mexican-blend cheese
• optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

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Instructions

1. Heat oven to 400°F.  Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks.  Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan.  (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined.  Remove pan from the heat, and set aside.
5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
6. Alright, time to layer up all of the ingredients!  Layer half of the tortillas in an even layer in the bottom of the baking dish.  Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese.  Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes.  Then sprinkle with your desired toppings, slice and serve warm!

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Notes

*Sausage: Any good-quality ground sausage would work great here!  You could use breakfast sausage, Italian sausage, Mexican chorizo, or whatever you have on hand.  Pork, beef, chicken or vegan sausage would all be great!

*Cheesy Topping: If you want the cheese on top of the casserole to be a bit crispier, just uncover the casserole during the final 10 minutes of cooking.