Cornbread-Sausage Breakfast Bake

12oz. breakfast link sausages

2 lg. chopped carrots

2 chopped stalks celery

1 very lg. chopped purple shallot

1 whole canned roasted red pepper

6 eggs - beaten in a bowl

3/4c milk

2c cornbread stuffing mix

1/2t sea salt

1/4t ground red cayenne pepper

6oz. grated sharp flavored cheese

~ Cut the sausages into bite-size pieces and fry.  When browned, put into a buttered 9"x13" glass pan.  Put the carrots and celery into the frying pan and cook them a little, for about 10 minutes, stirring to keep them from sticking to the pan.  Scoop these out and add to the sausages in the pan.  Add the shallot and the slice-chopped red pepper.

Combine the beaten eggs and milk.  Stir in the stuffing mix, salt and pepper.  Let this stand a while until it gets a little 'gloppy.'  Pour over everything in the baking pan, top with grated cheese and bake 25-30 minutes between 350°-375°, adjusting heat as needed until it looks like the last picture.  This makes 12 breakfast squares.  It will keep a few days in the 'fridge, and then can be put into a ziplock bag and frozen. . .Lin