Fireman’s Overnight Breakfast Casserole With Country Gravy

30 minutes active, 24 hours inactive to prepare serves 8-10

INGREDIENTS:

For the casserole:
1 pound ground breakfast sausage
4 cups sharp cheddar cheese, grated
12 eggs
1 large onion, chopped
1 red bell pepper, chopped
1 cup heavy whipping cream
1/4 cup green onion, chopped (1/2 cup?)
8 oz sliced mushrooms
Kosher salt and freshly ground pepper, to taste
For the gravy:
2 cups milk
1/4 cup all-purpose flour
1-2 tablespoons butter or oil
Kosher salt and freshly ground pepper, to taste

DIRECTIONS:

When ready to bake, preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet over medium heat, add the sausage, breaking it up with a wooden spoon. When meat has begun to brown, add onions, mushrooms, and bell pepper to the skillet and cook until vegetables have softened and meat is cooked through, 6-7 minutes. Stir in green onion and remove meat and vegetables from skillet and set aside to cool. (Do not drain skillet.)
While meat and vegetables cool, make the gravy:
Add butter or oil to undrained skillet. Once melted, whisk in flour and allow to cook for 2 minutes.
Gradually whisk milk in and cook until gravy thickens. Simmer 2-3 more minutes and season with salt and pepper. Cover and set aside (or put in a container to chill overnight).
In the prepared baking dish, crack eggs evenly across the bottom of the dish, keeping yolks intact. Poke a hole in each yolk with the toothpick and pour cream over the top of the eggs. Top with 1/2 of the cheese …