This recipe is in process of being completed. Having forgotten how I did this when I first made it, I am now experimenting with amounts, temperature, and time.

• 12 eggs
• 3/4 cup heavy whipping cream
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 TBSP oregano
• 1 TBSP cumin
• 1/2 TBSP cayenne
• 1/2 tsp smoked paprika
• 1/2 TBSP minced garlic
• 1 – 1/2 bell peppers (I use 1/2 ea of red, yellow, orange)
• 8 breakfast sausage links (I use chicken sausage)
• onion
• 2 cups shredded habanero cheddar cheese

Ingredients, amounts, and types of spices are adjustable to taste. The ratio of heavy whipping cream to eggs should be adjusted carefully to ensure desired consistency.

• set oven to 375 degrees F ( I do not use convection for this) –previously 350 deg F
• 9 x 13 pan – spray a with a little olive oil spray
• mix eggs until foamy/bubbly making sure yokes and whites are consistently blended ( i use a stick blender with whisk attachment)
• add cream and beat eggs again for 40 seconds using a mixer or whisk on a hand blender (the eggs should start to form bubbles again)
• add spices and minced garlic
• Add shredded cheese
• add cut-up sausage
• Add diced up bell peppers
• Add diced onions
• Combine all by hand mixing
• pour into baking pan and even out mixture
• bake until firm and cooked throughout – usually 40 minutes (30 was too short with 1 cup of cream…need to test this now that its 3/4)
• allow dish to cool for 10 minutes before cutting and serving

Serves 9, need to add general information about nutrition….