Breakfast Casserole
This hearty breakfast casserole features pork sausage, eggs, cheese, and fresh vegetables, making it a perfect morning dish.
Equipment
- 9x13-inch baking pan
- large bowl
- skillet
- Electric mixer
Ingredients
Meat
- 2 pounds pork sausage link: https://walmrt.us/3UFVNE3
Dairy
- 1 cup sour cream light or regular (240 g), link: https://walmrt.us/3GjuNpo
- ¼ cup milk (60 ml)
Seasonings
- 1 teaspoon kosher salt link: https://amzlink.to/az0y8TQjOBRp
- ½ teaspoon ground black pepper
Vegetables
- 4 green onions
- ½ green bell pepper diced
- ½ red bell pepper diced
Cheese
- 2 cups shredded cheddar cheese (200 g)
Instructions
Cooking Instructions
- Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2-3 minutes. Add to the bowl with the eggs and stir everything to combine.
- Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Notes
Adapted from Pretty Providence. Directions for freezing or making the casserole ahead of time are above in the post.
Nutrition
Serving: 1sliceCalories: 385kcalCarbohydrates: 2gProtein: 23gFat: 30gSaturated Fat: 12gCholesterol: 239mgSodium: 669mgPotassium: 327mgSugar: 1gVitamin A: 705IUVitamin C: 11.6mgCalcium: 194mgIron: 1.8mg
Tried this recipe?Let us know how it was!