Instructions

Directions:

1. In a bowl crack 6 eggs and whisk, mix half of the cream cheese in with the beaten eggs.
2. Cut 2 pieces of parchment paper to fit in a 9 x 13 cookie sheet pan.
3. Lay one of the sheets on the cookie sheet pan and pour the egg and cream cheese mixture on it and bake at 350° until the eggs are done. Repeat this process with the remaining eggs and cream cheese and bake until done approx. 10-15 minutes.
4. Flip the egg mixtures onto cooling racks.
5. Slice mushrooms and red pepper in strips and then cut the strips into one-inch pieces.
6. Take a zester and score the yellow squash and zucchini to take part of the skin off but leaving some for color.
7. Cut squash and zucchini the same way you cut the mushrooms and red pepper.
8. Mince the fresh ginger to your taste, and put in a skillet with the melted butter.
9. Toss in the vegetables and cook until tender. Drain any liquid off.
10. Cook your breakfast sausage and drain.
11. If your bacon is the precooked then crumble all but 2 slices in with the sausage. If not, cook 10 slices and then crumble it into the sausage.
12. Mix shredded pepper jack and cheddar together.
13. In a 9 x 13 casserole dish lay your first layer of egg/cream cheese down, take half of the meat mixture and spread it on the egg, then put half of the vegetable mixture on and spread around, finally put half of the cheese mixture on top, then put the other layer of egg/cream cheese down and repeat the process.
14. Sprinkle remaining crumbled bacon on top and bake in the oven at 350° until cheese is melted and golden brown and bubbly.
15. Let cool for a little bit after pulling out of the oven and cut into squares.