You may think that your Gramma makes the best egg sausage casserole in the whole wide world, but you’re wrong. Because mine does. And if you’re one of the lucky few who have had the distinct privilege of partaking of this wonderfulness, I’m sure you will agree with me.
I believe the reason for the superior taste of this dish is due to her use of a secret ingredient (and no, the secret ingredient is not love, though I’m sure there’s a tablespoon or so of love in every dish). Sorry, I won’t be posting the secret ingredient on the internet for you all to steal and thus begin making the best egg sausage casserole in the world.
Gramma Nadine has made her delectable egg sausage casserole for nearly every holiday I’ve spent with her for a long as I can remember. It’s a staple of our family holiday fare, and has countless happy memories attached to it. Now that I’m all grown up and hosting my own holiday events, I have started making her casserole. And since it is so wonderfully delicious (and really easy to make), I look for any opportunity to make it.
Well, I yesterday I threw a baby shower for my friend and needed an egg dish–what more special event to have Gramma Nadine’s famous egg sausage casserole than the welcoming of a sweet little baby into the world? So I excitedly made it and doubled the batch for us to enjoy here at home too. For our batch, I decided to add my own twist, throwing in some sauteed green peppers and mushrooms (Gramma, I know GP doesn’t like mushrooms, but you really should try the peppers sometime–yummy!). I think we ate half the pan yesterday (after I’d already eaten some at the shower), with AK exclaiming more than a couple times, “Babe, this is SO good!”
This morning, I’ll be enjoying mine with some fresh blueberries and a delicious homemade orange cranberry scone.